Mexican "Street Stall" style tacos. Warm tortillas with a crispy, spicy filling.
Thoroughly clean and rinse the tripe. Chop it into small (app 3/8 inch) pieces and drop it into boiling water. Allow this to simmer for 20 - 30 minutes while you assemble and prep the other ingredients. When the tripe is quite tender drain it and allow it to dry a bin on some paper towels. Heat one tablespoon of oil in a frying pan then add the tripe, allowing it to brown a bit then turning down the heat a bit and let it continue cooking until it starts to get crispy. Reduce the heat to low and keep warm.
In another pan saute the onions in a tablespoon of oil until they are softened and starting to brown. Then add 1/2 of the salsa and the crispy tripe. Adjust the seasoning with salt and additional salsa as needed.
Turn each 1/2 tortilla into a cone shape and spoon in some of the meat-onion mixture. Top with some cabbage, radish slices, and cilantro.
Serve hot. This tastes a LOT better hot than cold (or even warm).
Each (1/2 tortilla) serving contains an estimated:
Cals: 139, FatCals: 65, TotFat: 7g
SatFat: 1g, PolyFat: 2g, MonoFat 4g
Chol: 54mg, Na: 336mg, K: 212mg
TotCarbs: 13g, Fiber: 8g, Sugars: 2g
NetCarbs: 4g, Protein: 13g
The original dish uses fresh corn tortillas. I adapted to the "low carb" kind to make it more diabetic freindly. They were delicious both ways. The Mexican meat market nearby often has tripa pre-cooked on sale. It's a real time saver and very inexpensive.
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Serving Size: 1 Serving (107g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 71 | ||
Calories from Fat: 27 (38%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3g | 4 % | |
Saturated Fat 0.9g | 4 % | |
Monounsaturated Fat 1.5g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 69.2mg | 21 % | |
Sodium 193mg | 7 % | |
Potassium 140.3mg | 4 % | |
Total Carbohydrate 3.5g | 1 % | |
Dietary Fiber 0.9g | 4 % | |
Sugars, other 2.6g | ||
Protein 7.5g | 11 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 71
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