TRIPAS TACOS RECIPES

Steps:

• Chop tripe into 3/8" dice and drop it into boiling water and 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 bit 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.
• Add half 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.

Steps:

• Poach the tripe in salted water for 3 hours in a large pot, changing the water halfway through. The tripe should be soft and pliable when done. Drain and let tripe cool. Pat dry.
• Toss the chopped tomatillos, onions, jalapeños, and garlic in 2 tablespoons oil. Broil on a foil- lined baking sheet until vegetables are blackened in spots, 10 to 15 minutes. Purée the blackened vegetables, herbs, fish sauce, lime zest and juice in a blender. Let sauce cool.
• Slice the cooled tripe into 1/4-inch strips. Heat the remaining 1/2 cup of oil in a large nonstick skillet over medium heat. Working in batches, carefully pan-fry the strips of tripe on one side until golden brown. Place tripe on a paper towel–lined plate as you work and sprinkle with salt. After the last batch, drain the pan of all oil and add the pan-fried tripe and the tomatillo sauce. Toss the tripe in the sauce over medium heat until softened and coated.
• Assemble the tacos: Warm the tortillas. Divide the tripe between the tortillas and top with toasted seeds and nuts. Garnish with additional chopped herbs and white onion, if desired.