Description
A comprehensive guide to tripa meat, including its nutritional value, how to cook it, and its cultural significance.
Ingredients
- 1 lb tripa (beef small intestines)
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 bay leaf
- 1 tsp salt
- 1 tsp cumin
- 1 tsp chili powder
- 1 lime, cut into wedges
- 1 tbsp oil (for frying or grilling)
- Corn tortillas (for serving)
- Cilantro and diced onions (for garnish)
Instructions
- Rinse the tripa thoroughly under cold water. Scrub with salt and vinegar to remove impurities.
- In a large pot, add tripa, onion, garlic, bay leaf, and salt. Cover with water and bring to a boil. Simmer for 1.5-2 hours until tender.
- Drain the tripa and pat dry. Cut into smaller pieces.
- Heat oil in a pan over medium-high heat. Fry the tripa until crispy, about 5-7 minutes. Alternatively, grill until golden brown.
- Serve in warm corn tortillas, topped with cilantro, onions, and a squeeze of lime.
Notes
- For extra flavor, marinate the tripa in lime juice and spices before grilling.
- If you prefer a softer texture, skip frying and serve boiled tripa in soups or stews.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Main Dish
- Method: Boiling, Frying, Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: ~250 kcal
- Sugar: 1g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 80mg
Keywords: Tripa meat, tacos de tripa, Mexican cuisine, offal recipes, beef intestines, authentic Mexican food