Ingredients:

  • 2 lbs (900g) pork small intestine, thoroughly cleaned
  • 1 medium white onion, quartered
  • 4 cloves garlic, peeled
  • 2 bay leaves
  • 1 tsp dried oregano
  • 1 tsp cumin seeds
  • 1 tsp black peppercorns
  • Salt, to taste
  • Water, to cover
  • 12-16 small corn tortillas (about 4-5 inches in diameter)
  • 1/2 white onion, finely chopped
  • 1 bunch fresh cilantro, chopped
  • Lime wedges, for serving
  • Your favorite salsa (e.g., salsa verde, salsa roja)
  • 1/4 cup cooking oil (vegetable, canola, or avocado oil)

Instructions:

  1. Rinse the tripas thoroughly inside and out. Soak in cold water for at least 30 minutes, changing the water several times. Optionally, you can rub the tripas with lime juice or vinegar during soaking to help remove any lingering odor.
  2. Place the cleaned tripas in a large stockpot. Add the onion, garlic, bay leaves, oregano, cumin seeds, peppercorns, and salt. Cover with water.
  3. Bring the water to a boil, then reduce heat to low, cover, and simmer for 2-3 hours, or until the tripas are very tender and easily pierced with a fork.
  4. Remove the tripas from the pot and let them cool slightly. Discard the bay leaves, onion, garlic, and peppercorns.
  5. Once cooled enough to handle, chop the tripas into small, bite-sized pieces (about 1/2 inch).
  6. Heat the oil in a large skillet over medium-high heat. Add the chopped tripas and cook, stirring occasionally, until crispy and golden brown (about 10-15 minutes). Alternatively, you can crisp them on a flat top grill without oil.
  7. Warm the tortillas on a dry skillet, griddle, or in a tortilla warmer until pliable.
  8. Fill each tortilla with the crispy tripas. Top with chopped onion, cilantro, and your favorite salsa.
  9. Serve the Tripas Tacos hot with lime wedges for squeezing.