Ingredients with Measurements:
- 1 lb beef tripe, cleaned and trimmed
- 1/4 cup olive oil
- 2 tbsp lime juice
- 2 tsp chili powder
- 1 tsp cumin
- 1 tsp garlic powder
- Salt and pepper to taste
- 12 corn tortillas
- 1/2 cup chopped onion
- 1/2 cup chopped cilantro
- Lime wedges for serving
Special equipment needed:
- Grill or grill pan
- Tongs
Step-by-step instructions:
1. In a large bowl, combine olive oil, lime juice, chili powder, cumin, garlic powder, salt, and pepper. Mix well.
2. Add the cleaned and trimmed beef tripe to the bowl and toss to coat evenly. Let marinate for at least 30 minutes.
3. Preheat grill or grill pan to medium-high heat.
4. Grill the tripe for 3-4 minutes per side, or until nicely charred and cooked through. Use tongs to flip the tripe.
5. Remove the tripe from the grill and let it rest for a few minutes before slicing it into thin strips.
6. Warm the corn tortillas on the grill for about 30 seconds per side.
7. To assemble the tacos, place a few strips of grilled tripe on each tortilla. Top with chopped onion and cilantro. Serve with lime wedges on the side.
Time:
Preparation time: 40 minutes
Cooking time: 10 minutes
Temperature:
Grill or grill pan at medium-high heat
Serving size:
Makes 12 tacos
Nutritional information:
Calories per serving: 150
Fat: 8g
Carbohydrates: 12g
Protein: 8g
Substitutions for ingredients:
- Beef tripe can be substituted with pork tripe or chicken gizzards.
- Corn tortillas can be substituted with flour tortillas or lettuce cups for a low-carb option.
Variations:
- Add sliced avocado or guacamole to the tacos.
- Top with crumbled queso fresco or cotija cheese.
- Serve with a side of salsa or hot sauce.
Tips and tricks:
- Make sure to clean and trim the tripe thoroughly before marinating and grilling.
- Don't overcook the tripe, as it can become tough and chewy.
- Warm the tortillas on the grill for added flavor and texture.
Storage instructions:
Leftover grilled tripe can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the leftover tripe in a skillet over medium heat until heated through.
Presentation ideas:
Arrange the tacos on a platter and garnish with lime wedges and cilantro sprigs.
Garnishes:
Chopped onion, cilantro, lime wedges, sliced avocado, crumbled queso fresco or cotija cheese, salsa, hot sauce.
Pairings:
Serve with a side of Mexican rice and black beans.
Suggested side dishes:
Mexican rice, black beans, grilled vegetables, corn on the cob.
Troubleshooting advice:
If the tripe is tough or chewy, it may have been overcooked. Try reducing the cooking time on the grill.
Food safety advice:
Make sure to clean and trim the tripe thoroughly before cooking. Always cook meat to a safe internal temperature of 165°F.
Food history:
Tripas tacos are a popular street food in Mexico, made with grilled beef tripe and served with chopped onion, cilantro, and lime wedges.
Flavor profiles:
Savory, smoky, slightly spicy.
Serving suggestions:
Serve the tacos with a cold beer or a margarita for a refreshing and festive meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Mexican