Tacos de Tripa (Tripe Tacos)

Tacos de Tripa (Tripe Tacos)

Ready in 1 hour
1 review(s) averaging 4. 100% would make again

Top-ranked recipe named "Tacos de Tripa (Tripe Tacos)"

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


Ingredients

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

Original recipe makes 8

Servings  

Preparation

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

Notes

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.

Credits

Added on Award Medal
Calories Per Serving: 71 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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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.]
promfh 8 years ago
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