Movie

Movie
Movie Inspired Recipes

Television

Television
Television Inspired Recipes

Book

Book
Book Inspired Recipes

Tacos de Tripas de Res

35 comments /
Every once in a while, I realize that I haven't posted any Mexican food in far too long a time.  The past week or so this has been creeping into my mind.  Sure, we still eat a lot since it's just a part of life as usual around here...but nothing I've taken the time to photograph...or perhaps there was just nothing very "new".  Whatever the reason, I just know it's been far too long and I'm itchin' for a little love from south of the border.  That said, innards may not be what you were hoping for.  But it's what you're gettin'.  I know I've talked about respecting the animal that gave its life for us, before.  Honoring it by eating/using every part.  I do believe this.  I have mad respect for those cooks/chefs/regularjoes who incorporate it into their every day lives.  But, I'm gonna have to admit defeat when talking about tripas (pron. tree-pas)...in English- intestines.  The small intestines, to be precise.  They're also called Machitos. I just can't do it, captain.  I've tried.  I've totally, totally tried.  Tripas are not to be confused with Tripe.  Tripe is actually the stomach lining and the most commonly used layer is the honeycomb tripe, which you can take a gander at over at my Kare Kare post, if you like.  Both are parts that are often discarded in this country...or once were...after once being used...vicious circle...etc...etc...and in the spirit of full disclosure I'm going to admit that I will continue to pass on the intestines.  Hence, defeat.  Tacos is a very common way of eating tripas in Mexico...and just in case you want to try, I'll show ya how...but I'm not gonna say that I actually like them.  And I'm not even going to tell you that Mexi actually likes them.  He used to.  He was gung-ho for a few tacos.  Perhaps palates change over time...okay, they do change over time.  I'll just leave it at that- and just in case you want to give Tripas de Res (res is cow...cow intestines) a go for yourself...

First things first.  Blanch those tripas.  This helps to get out most of the impurities.  Bring a large pot of water to a boil.  Drop in the tripas.  See all that nasty foam.  That would be said impurities.  Ewww.  Lower the heat and boil very gently for about five minutes.  You don't want them to get tough and rubbery.  Drain.  Now you  have a big pile of seized-up looking intestines.  Cut them into ~1ish inch intervals.
See that mooshy stuff inside?  This is the stuff some people seem to love.  That soft stuff bursting into your mouth when you take a bite.  Although not just like this...first you've got to fry them.
Get a skillet smokin' hot.  Drizzle in a bit of oil or other fat.  Throw in your tripas.  They will begin to release their own fat and cook in it...the initial oil drizzle was just to get them going a bit.  Season them with some salt and pepper.  Sauté until golden and crisp on the outside.  I suppose this is the sensation that is adored...the crisp shell surrounding the soft, warm goo inside.  I imagine it is, at least. Something like sucking the marrow from a bone.
Toss the finished tripas into some salsa any kind, you choose and toss it around.  Taste for seasoning and adjust if needed.  Pile some into some hot, toasty, homemade corn tortillas and top with chopped cilantro, cebollitas, and sliced, crisp radishes.  Enjoy!?
I went back and forth about how to size the photos on this one.  I probably changed it 7 or 8 times...I decided to go big or go home on this one.  Check out the tripas in all their glory, my friends.  I'll let you decide if you actually want to try them or not.  Anything at least once, right?

*This post is linked to:
fatcampfridays

35 comments

  1. Hayırlı günler, çok leziz çok güzel ve iştah açıcı görünüyor. Ellerinize, emeğinize sağlık.

    Saygılar.

    ReplyDelete
  2. Yes, finally another soul willing to admit, that THERE are parts that just cannot be stomached (no pun intended). Thank you. Thank you. I respect, I care, and I am not a food baby.

    ReplyDelete
  3. I eat em but not like this - my family always made something called (and I dont even know how to spell it so I will spell it out phonetically) burro - nyat- teh.. and this was one of the fatty ones, like you show, that had a not so fatty one coiled around it so the whole thing was about 8 or so inches long and looked like a compact spring...these were then put on a hot grill or broiled until crispy - I loved them wrapped up in a hot flour tortilla!

    ReplyDelete
  4. Ack! Intestinal heebie jeebies! Even put in a taco, I don't think I could manage it. I applaud you for even trying. You are brave.

    ReplyDelete
  5. Hi,
    Well...I have had a dish almost like this. I love that it is in a taco with radish. You always have great photo's. Thank you for sharing your recipe.
    Miz Helen

    ReplyDelete
  6. i'm glad you posted that. my husband loves tripe and i just wasn't sure how else to use it besides menudo and i'm a bad mexican who hates menudo. but these look very good!

    ReplyDelete
  7. Rebekah...I hear ya...I eat menudo, but usually eat "around" the "meats"...LOL!!! BUT! Tripas ARE different from Tripe...don't use them interchangeably...tripas being intestines and tripe being the stomach lining!!! Or just avoid them all together...your choice ;)

    ReplyDelete
  8. Sorry, can't do it either... How do u feel about beef tongue, brains? No way....I tried tongue, not by choice but by accident...I can never be that hungry to eat the innards of any animal... Pass the veggies please.

    ReplyDelete
  9. Your pictures are so good, but I couldn't eat it no matter how appetizing it looks...I'm a wimp when it comes to certain "parts".
    I ate cows tongue when growing up, because my mother cooked it, and liver. My grandmother used to cook brains, but I can't do that either. I'll take steak please! :)

    ReplyDelete
  10. I am familiar with intestines. In Greece we take the liver, heart, lungs of lamb tie them with the intestines and broil them in the BBQ. This is called Kokoretsi. I eat only the intestines I pass all the others. This sounds like a really interesting dish.

    ReplyDelete
  11. Oh my...not really sure I could handle this;) lol

    ReplyDelete
  12. Girli..Girli..Girli you are a brave soul. I just couldn't do it. I'm heading over to a Mexican Butcher this afternoon, it's even one that I can't communicate at because I don't speak Spanish, but you bet I'm going to look for trepas. I'm going to look for it, and stare at it and say NO!

    ReplyDelete
  13. Heather, I bow to you, seriously, you are one brave girl. When my grandmother was alive, she would cook tripe smothered in tomato gravy, and I would eat it, but I don't think I can bring myself to actually eat or cook intestines. You are my hero!

    ReplyDelete
  14. looks so delicious...thansk for sharing your recipe that i can try soon! happy weekend! :)

    ReplyDelete
  15. Yeah, I consider myself to be very open minded and adventurous with food...but I couldn't do this, either. I admit it. There are few things I won't eat, but I have issues with organs... Bleh. Can't do menudo, either.

    ReplyDelete
  16. Well if you had said they were good I would have at least tried them, but you know now I think I will just pass - the shot of the insides of the intestines gooing out was just gross. LOL!! I love that you are willing to try it all!

    ReplyDelete
  17. I am so impressed with your adventurousness...always! I've had pig intestines before and thought they tasted kind of like squishy bacon. Not bad but not something I'll ever crave. These tacos make tripe look GOOD though.

    ReplyDelete
  18. It actually looks really good if I don't think about the fact that it is intestines!

    ReplyDelete
  19. I guess I have not had any good versions of this, so I am not crazy, but would be willing to try yours :) Hubby loves it no matter how its made...

    ReplyDelete
  20. i would try this, because the rule in our house is to take a bite before deciding if we like it or not. your pictures make them look good!

    ReplyDelete
  21. Yeah, that looks... ick. I realize I'm a sickeningly privileged Westerner. Still, I am also struggling with the issue of wanting to respectfully make use of the whole animal while being completely grossed out by all internal organs. Vitamin content aside, anything that must be strenuously cleansed of feces or neurological material is, in my opinion, unlikely to be an ideal food source. So my compromise is to feed them to other animals who don't concern themselves with such matters. Chickens go crazy for innards.

    ReplyDelete
  22. he he the finished product looks good, I am not sure though thanks for your friendship and support

    hugs Rebecca

    ReplyDelete
  23. You've certainly tackled a tough one here... and it looks delicious. I don't know if I can try tripas (at least knowing that it was tripas :) ha) but I greatly appreciate the work you've put into this and the presentation. Thanks for linking this up to Friday Potluck! Your posts are always so creative!

    ReplyDelete
  24. This is like a car wreck...I don't really want to see...but I can't help but look/read! Thank God I've had 2 margs and thus have been buffered by the fuzziness of my brain....LMAO!! Seriously though...is that goo inside...what I imagine it is? it can't be. So what is it? (eyes covered, while peeking between my fingers for the answer)

    ReplyDelete
  25. I would be willing to give them a try but only if I didn't have to make them! ;-) You are a brave woman!

    ReplyDelete
  26. I must admit that, while the theory of eating every part of the animal makes perfect sense... I'm not going to be cooking any intestines any time soon.... oh... make that ... probably never! Great post though.

    ReplyDelete
  27. Oh Heather, I just don't think I can go there. Kudos to you for even trying! I'm sure these tacos were delicious to those who can appreciate them though!

    ReplyDelete
  28. Like you, I do admire people who utilize every part of the animal. But - I have to say thatI would be reluctant to try these. (Like Danielle I'm wondering what that stuff on the inside actually is).

    Saying all that though, you really did make them look good.

    ReplyDelete
  29. Thank you so much for sharing this with Fat Camp Friday this week!

    ReplyDelete
  30. Ok I'm sorry but I don't think I could do it....I really don't. I grew up in a hunting family so I do respect all parts of the animal (deer heart is my all time favorite!) but not so sure about the intestines. However! If someone make them I would probably try it...at least once!

    ReplyDelete
  31. Hello Girlchef,

    I just joined your followers list. And I am so gald I did.
    There are so few brave people out there cooking the whole enchilada! :)

    Those "Tacos de Tripa" look mouth watering. Here in my neck of the woods they are really expensive to buy.

    I love your cooking!

    Mely

    ReplyDelete
  32. Maybe, I will have to drive all the way to Indiana to have those tacos. And looking at your recipes that will also include some more really good Mexican food.

    Mely

    ReplyDelete
  33. I absolutely love tacos de tripa they are my favorite! I've never made them before, because it looks gross and slimy haha.. one of these days i will man up and make them mmmm... they are delicious.

    ReplyDelete
  34. These are standard fare in Szechuan and Hunan Chinese, Filipino, Thai, Central Europe and, south Texan restaurants for starters.

    Cleaned correctly, prepared appropriately they taste like slices of fried, spiced, plastic fatty garden hose.

    I love them prepared any way.
    Have not tried the cabrito version: that's next!

    ReplyDelete
  35. I love Tripas. Fried over a hot coal fire in a disco like the days on the ranchito. Smothered with aguacate in a heated corn tortilla. Heaven in my book but not for everyone. I also have hankerings for Menudo, Barbacoa, and the husband loves Mollejas (Glands) which I can only eat BBQ'd. I will definitely try this.

    ReplyDelete