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.