Tacos de Tripa

Ingredients

• Beef tripe (1 pound, cleaned and trimmed)
• Salt (to taste)
• Pepper (to taste)
• Vegetable oil (for frying)
• Corn tortillas (10, warmed)
• Lime (1, cut into wedges)
• Cilantro (1/2 cup, chopped)
• Garlic (3 cloves, minced)
• Onion (1, quartered)
• Salsa (1 cup, store-bought or homemade)

Instructions

1. In a large pot, bring water to a boil. Add the cleaned beef tripe and cook for 10 minutes to remove any impurities. Drain and rinse the tripe under cold water.
2. In the same pot, add fresh water and return to a boil. Add the tripe, quartered onion, and minced garlic. Reduce the heat to low and simmer for 1 hour, or until the tripe is tender.
3. Once tender, remove the tripe from the pot and let it cool slightly. Slice it into thin strips.
4. In a large skillet, heat enough vegetable oil over medium-high heat to cover the bottom of the pan. Add the tripe strips and fry until crispy and golden brown, about 5 minutes per side.
5. While the tripe is frying, warm the corn tortillas on a griddle or in the microwave until soft and pliable.
6. To assemble the tacos, place a few strips of crispy tripe on each tortilla. Top with chopped cilantro, a squeeze of fresh lime juice, and a generous spoonful of salsa. Season with salt and pepper to taste.
7. Serve the tacos de tripa hot and enjoy with extra lime wedges and salsa on the side!