Tacos de Tripa (Tripe Tacos)

8 Servings
100% would make this recipe for Tacos de Tripa (Tripe Tacos) again.

Mexican "Street Stall" style tacos. Warm tortillas with a crispy, spicy filling.

1 : 00

0 : 30

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Tacos de Tripa (Tripe Tacos) Ingredients

1 pound Tripe - beef or pork	4 large Low Carb tortillas - cut in 1/2
1 large Onion - Finely chopped	1 cup Cabbage - finely shredded
1/4 teaspoon kosher salt - to taste	1/4 cup Radishes - finely sliced
2 tablespoons Olive oil	1/4 cup Cilantro - for garnish
1/2 cup Salsa - medium or hot (to taste)

Instructions for Tacos de Tripa (Tripe Tacos)

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

Main Ingredient: TripeCuisine: Mexican

Ingredient Insight - look inside this recipe

Cabbage

Cilantro

Kosher Salt

Olive Oil

Onion

Radish

Tortilla

Low Sugar Diabetic Atkins-Friendly Low Carb Fry Simple - Easy Snacks Sandwiches Hors dOeuvres Brunch Mexican Tripe

for flavor and categorization

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. [I posted this recipe.]