Ingredients:

  • 1 pound (450 g) beef tripas (cleaned)
  • 1 onion, quartered
  • 4 cloves garlic, crushed
  • 2 bay leaves
  • 1 teaspoon black peppercorns
  • 1 teaspoon salt
  • Water (enough to cover the tripas)
  • 1 tablespoon vegetable oil
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • Salt and pepper to taste
  • Small corn tortillas (about 12)
  • Fresh cilantro, chopped
  • Diced onion
  • Fresh lime wedges
  • Avocado slices

Instructions:

  1. Rinse the tripas under cold water, ensuring any impurities are removed.
  2. In a large pot, add beef tripas, onion, garlic, bay leaves, black peppercorns, salt, and cover with water.
  3. Bring to a boil, then reduce to a simmer for about 2 hours or until tender.
  4. In a bowl, whisk together vegetable oil, chili powder, cumin, oregano, salt, and pepper.
  5. Once the tripas have cooked, drain and chop into small pieces. Mix with the marinade and let sit for 30 minutes to 1 hour.
  6. Heat a grill or frying pan over medium heat and cook the marinated tripas until crispy, about 5-7 minutes.
  7. Warm the corn tortillas on the grill or stovetop.
  8. Fill each tortilla with the crispy tripas. Top with cilantro, diced onion, avocado, and a squeeze of lime.