Photograph of the finished Taco de tripa

Mexico · Taco lòng bò rán giòn Tripa

Taco de tripa

2 hr 40 min Hands-on time
HardDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Beef tripe Beef tripe 1.2 lb
  • Photograph of Pork fat Pork fat 8.5 oz
  • Photograph of Tortilla Tortilla 12
  • Photograph of Shallots Shallots 1.2
  • Photograph of Coriander Coriander 0.7 oz
  • Photograph of Lime Lime 2
  • Photograph of Rice vinegar Rice vinegar ½ cup
  • Photograph of Dried chillies Dried chillies 8

Method

  1. 1 Turn the beef intestines inside out and rub them three times with vinegar and salt, rinsing until the water is clear and the odor is gone; this step determines whether the dish will be ready or not.
  2. 2 Boil the pig's intestines for 1 hour and 30 minutes with shallots until tender, then drain completely.
  3. 3 Cut into 3 cm pieces and fry in lard for 20 minutes, stirring occasionally so that the intestines dry out and curl up on their own.
  4. 4 Increase the heat for the last 5 minutes to make the outer crust crispy while the inside remains soft and chewy.
  5. 5 Layer two tortillas, add red onion, cilantro, dried chili sauce, and a squeeze of lime.

With an appliance

  • Air fryer 2 hr 10 min

    Replace steps 3 and 4: toss the drained boiled intestines with a spoonful of pork fat, then lightly spray with oil, and fry in an air fryer at 200 degrees for 14 minutes, flipping at the 8th minute, then increasing the temperature to 205 degrees for the last 3 minutes to make the outside crispy while the inside remains tender and chewy.

Start cooking