🤤 Crunchy, flavorful, and a classic street food favorite!

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Ingredients:

• 1 kg (2.2 lbs) beef tripe (either thick or thin, thoroughly cleaned)

• 1 onion (cut in half)

• 2 garlic cloves (peeled)

• Salt to taste

• Pepper or seasoning (optional)

• Oil or lard (for frying)

• Corn tortillas

• Chopped cilantro and onion (for topping)

• Limes, salsa, and avocado (optional, but highly recommended)

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Instructions:

🧼 Step 1: Clean the tripe

Even if it’s been pre-cleaned, rinse the tripe under cold water. You can soak it in water with vinegar or lemon juice for 15–20 minutes, then rinse again to remove any strong odors.

🍲 Step 2: Boil the tripe

1. In a large pot, add the tripe, enough water to cover it, the halved onion, garlic cloves, and a generous pinch of salt.

2. Bring it to a boil, then reduce to a simmer.

3. Cook for 1.5 to 2 hours or until tender. Skim off any foam that forms at the top.

4. Once done, remove the tripe and let it cool a bit.

🔪 Step 3: Chop and prep

Cut the cooked tripe into small bite-sized pieces (about 1–2 cm). It will finish cooking and crisping in the next step.

🔥 Step 4: Fry the tripe

1. Heat a good amount of oil or lard in a frying pan or skillet.

2. Add the chopped tripe and fry on medium-high heat until golden brown and crispy on the outside. Stir occasionally so it cooks evenly.

   • You can add a bit of pepper or your favorite taco seasoning at this point if you like.

🌮 Step 5: Warm the tortillas

Heat your corn tortillas on a griddle or in a pan until soft and pliable.

🍋 Step 6: Assemble the tacos

1. Place a generous amount of crispy tripe on each tortilla.

2. Top with chopped onion and cilantro.

3. Add salsa, a few slices of avocado, and a squeeze of lime for that final touch!

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Tips:

• Want extra crunch? Fry the tripe a bit longer until it’s golden and crispy!

• You can use green salsa (salsa verde) or red chile salsa for added flavor.

• These tacos go great with a cold drink and good company 😄