Published: · Updated: by Mely Martínez
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I’ve been walking around in circles thinking about posting this recipe, I know that this is a very well-known type of taco in certain areas of my home country and that a lot of people (like me) absolutely love them, but then again most of the traffic this website receives is from non-Mexicans who probably think that eating this type of meat is disgusting.
Believe me, I thought the same thing when I learned about the ingredients that make a regular hot dog, or the famous “chicken strips,” which are made out of a lot of things, except chicken.
Tripitas Tacos | Tacos de Tripas
Still, I like hot dogs once in a while. These tacos are another favorite at home when Friday night turns into taco night, and yes, my teenage son loves them too. Tripitas are also known as Chinchulines in other countries, I'm not sure if it is the same thing as "Chitterlings' here in the States. If you know the correct name, please leave a comment below.
If you have not tried “tripitas” before, you are in for a surprising treat, they are soft on the inside, crispy on the outside, and unbelievably delicious. So, what are you waiting for?
So for those daredevil food connoisseurs, here is the recipe:
How to makeTripitas Tacos
JUMP TO FULL INSTRUCTIONS
INSTRUCTIONS:
- Fill a large pot with water and turn the heat to about medium-high
- Thoroughly clean and rinse the tripe. Do this step very quickly. Drain well.
- Simmer the tripitas in the covered pot for 30 minutes in a low heat. They should be soft when ready. Let them cool. Drain the tripitas on paper towels and cut into small bite size.
- Now, in a skillet, place about 2 tablespoons of oil. When it gets hot enough place the tripitas and fry for about 8 to 10 minutes until they are golden outside but still soft on the inside.
Serve in tacos with warm corn tortillas. Season with salt.
Have you tried these tacos before? If so, what do you think about them? Do you like them?
¡Buen provecho!
Mely,
More recipes:
Tacos de Suadero
Tacos Tlaquepaque Recipe
Receta en EspañolTacos de Tripitas.
📖 Recipe
TRIPITAS TACOS
Mely Martínez
These tripitas tacos are another favorite at home when Friday night turns into taco night, and yes, my teenage son loves them too. Tripitas are also known as Chinchulines in other countries, I'm not sure if it is the same thing as Chitterlings here in the States.
4.53 from 19 votes
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Prep Time 10 minutes mins
Cook Time 40 minutes mins
0 minutes mins
Total Time 50 minutes mins
Course Tacos
Cuisine Mexican
Servings 12 Tacos
Calories 205 kcal
Ingredients
This recipe makes about 12 tacos using regular 6” corn tortillas
- 4 Pounds of small beef intestines tripas
- Enough water to cover the “tripitas” to cook in a large pot
- 1 teaspoon salt
- 2 Tablespoons of vegetable oil
- Corn Tortillas
- 1 white onion finely chopped
- 1 bunch of cilantro finely chopped
- Salsa of your choice
- Salt to taste
Instructions
Fill a large pot with water and turn the heat to about medium-high
Thoroughly clean and rinse the tripe. Do this step very quickly: if you leave it too long in the water you will have rubbery tripitas as an end result. Drain well. The tripitas sold in USA supermarkets are usually sold clean but a little rinse doesn’t hurt.
Simmer the tripitas in the covered pot for 30 minutes in a low heat. They should be soft when ready. Let them cool, a layer of fat will form on the surface of the broth. Remove the fat. Drain the tripitas on paper towels and cut into small bite size, about 1 inch long.
Now, in a skillet, place about 2 tablespoons of oil. When it gets hot enough place the tripitas and fry for about 8 to 10 minutes until they are golden outside but still soft on the inside. If you leave them longer they will be hard.
Serve in tacos with warm corn tortillas. Garnish with onion, cilantro, and a spicy salsa. Season with salt.
Notes
Tripitas will reduce their size a lot when cooking, buy 1 pound per person or serving. Yes, it sounds like a lot but one pound will render just 3 regular tacos, so think ahead before planning to cook them.
Nutrition
Serving: 1TacoCalories: 205kcalCarbohydrates: 12gProtein: 20gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 151mgSodium: 372mgPotassium: 151mgFiber: 2gSugar: 1gVitamin A: 12IUVitamin C: 1mgCalcium: 125mgIron: 1mg
Tried this recipe?Let us know how it was!
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Reader Interactions
Comments
Ash
How what is the nutritional content for just the meat itself?
Reply
Mely Martínez
Hello Ash,
According to Webmed, a 3 onza serving of tripeA single three-ounce serving of cooked tripe contains:
Calories: 80, Protein: 10 grams, Fat: 3 grams, Carbohydrates: 2 grams, Fiber: 0 grams, and Sugar: 0 grams
This is without adding fat.Happy cooking!
Reply
Bkhuna
It's rare to find in my part Florida, but when I find a place that has tripe, I always order it.
There's even a place that runs a mercado next to its restaurant that has buche. The restaurant will go next door and get it if you ask.
I don't bother with people who won't try things out of their comfort zone, it leaves more for me.Thank you for posting this! I've learned much from your blog.
Reply
Kris
Hi Mely, I am of Mexican & German descent & have been eating & cooking tripitas just like this since age six (thanks Gradma!). I am 66. Love them. Your recipe is PERFECTO!!
So how do You cook tongue? In chile sauce or broth? I can’t seem to get the flavor like machikitas’, she was from Jalesco. Got any suggestions?
Thanks, love your site.Reply
Mely Martínez
Hello Kris,
It is nice to know you like tripitas.
I have several recipes for beef tongue here in the blog. But maybe you want to cook it Birria Style, like this recipe: https://www.mexicoinmykitchen.com/beef-birria-recipe/Reply
Mary
Tongue is cooked in crock pot,add water,onions,garlic,salt,pepper,to your liking.Cover and cook for 5-6 hours,overnite.This simple!!
I cut up onions,cilantro, tomato, avocado to apply on my lengua (tongue),on a corn tortilla,add hot sauce, or frankly,whatever you want to add.Very delicious!!Reply
Joy Sauceda
I use tongue when making barbacoa. I cook tongue in cheek (cachete de res) meet together. I use one of my tamale pots, place water and some salt below streamer rack, add rack, then I place meat and more salt in clean pillowcase and tie top in a knot, place lid on and turn on pot to steam meat. I usually place a penny in the pot too so I can tell if I need to add more water. When meat is tender and can be easily shredded we make tacos.
Reply
Mark Johnson
I first experienced tripitas in El Paso, TX about a year ago while working there on a project. Had them at the Clasico kitchen next to the hotel I stayed at. These are AMAZING!!! I really enjoyed them crispy, simmered with just salt & pepper and I'd have them as my main meal several times a week. Just so yummy. I live in a small town near Seattle but we have a large Hispanic population and an awesome cultural grocery store for this, but they don't know what I'm talking about when I ask for it, so, this hopefully this weekend I'll try again and ask for tripas or chinchulines. They have so many authentic foods there, I just don't know how to ask for the right thing 🙁Reply
David
They were really good! I liked how they were fried lightly to prevent them from becoming tough and cutting them before frying them. This helps to clean them.Reply
Rex
One of my favorites. My best Friend got me to try this in Tijuana about 25 years ago.
Nagu
I remember making tripas when I was young and I never use water tripas have plenty of water, I just add salt and let the water dry until they fry with there own fat
Reply
Neil t Freeman
Outstanding! If it's made of guts or other "offal" I will eat it. Nice simple technique. You left out the best part! Tripitas are DIRT CHEAP at super Wally mart! Funny, that they sit next to $28 a piece lengua.
I've had tacos tripitas before and yours are great. But then again, what isn't great on maize tortillas with onion and cilantro? Bravo!Reply
Shanita
Is these the same as chitterlings
Reply
mmartinez
Hello Shanita,
Chitterlings are from pork and instead of been fried, those are just cooked. Not so sure about the cooking process for them.Reply
Karl
I too love tripas. I first bought them in port aransas tx. at a small place. I remember how great they were. The waiter asked me how I liked them. They served three ways. Soft,aldente,or crispy. I had nine talented. And I fell in love. Tripas is my favorite Mexican food
Reply
mmartinez
Hello Karl,
I love how that place offered the tripitas. I like mine soft.Reply
ann
I like to simmer mine with salt, some acid either citrus or vinegar, garlic, onion, oregano, cumin, chile, bay. I live at an altitude about 6000 feet so it takes about an hour for the tripitas to get tender. Thanks for posting! I'm a nose-to-tail eater."Waste not, want not."Reply
mmartinez
Hello Ann,
Great tips! Thank you for sharing them. Enjoy your tacos de tripitas!Reply
J.D. Meyer
Chit'lins (chitterlings) are pork guts while tripas are beef guts. I like my tripas, bien dorrada (well-done), in a soft corn taco with refried beans, onions, cilantro, and picante.Reply
mmartinez
Hello J.D.
Thank you for your comment about the difference between Chitterling and beef "tripitas" guts.Reply
Bernd Sauermann
these are my favorite tacos at the local authentic mexican restaurant...i get them every time...and you're right, if you eat hotdogs, you're eaten way worse things than tripas...Reply
Richard
So I had some fantastic grilled tripe in Mexico at a country club restaurant. I had always had tribe in soup and sauces so was really impressed by this new preparation. Problem is I have not been able to duplicated it or even come close.I was looking for help when I found your tripas tacos. So something new to try. But I would still like help with the grilled tripe. Anyone?
Reply
mmartinez
The tripe tacos that you refer to are similar to these ones, the tripe is precooked and then fry. Some people season with oregano.
Reply
Katie
I am such a fan of your food I love it because its so raw and authentic to what's real in the Mexican culture and generations of recipes of food that you make as is authentic and delicious you are wonderful 🙂Reply
Roberto Gutierrez
Apreciable Mely, por favor corrije me si estoy equivocado, pero "tripas and tripe are two different things; tripe is stomach lining (o sea menudo) tripas son los "small intestines" verdad?
robertoReply
mmartinez
Hola Roberto,
Yes, you are absolutely right. One is the stomach and the other are the small intestine.Saludos!
Reply
Marye
Las Tripitaka son
Marrow guts they are the milk glands. Nothing to do with the intestines. That is the reason many people won’t eat the tripitas. There are many butchers that will sell chitterlings for Tripitas but the chitterlings are the intestines I hope that helps you. I am 78 years old and grew up in the country around animals and my parents always made sure we were around to learn the correct way to use the different parts of the animal
Roberto Gutierrez
In Texas, they call "tripas" marrow gut in English. Chinchulin in Argentina. Pigs intestines are chitterlings.
Reply
mmartinez
Hola Roberto,
I'll have to check that out about the "Marrow gut" here in Texas. I'd always wonder about those chitterlings. How do they cook them?Reply
Michelle
Almost the same except you boil them first with a few potatoes( to absorb the smell ) then fry emmmartinez
Hello Michelle,
Thank you for sharing the tip about making tripitas with potatoes.
Unknown
I pretty much search out hotspots that makes these tacos! I will eat tongue, buche, etc, but tripa is my all time favorite!
Reply
Anonymous
I've been getting tacos for months at a local truck, and today was the first time I got asked if I wanted soft or crispy tacos. I have ordered tripa before but this is the first time from that counter person, like he only sells tripa with crispy tacos. Any idea of if I'm committing a faux pas getting tripa with soft?
Reply
mmartinez
Hello,
I'm not sure if the counter person was referring to the tortillas or the actual tripas themselves, since usually taquerias will offer tripas either soft cooked or crispy (or both). Generally tripas are exclusively offered in soft-tortilla tacos. I never heard of crispy-tortilla tripa tacos, but nothing is written in stone.
Reply
Mariel
Usually, tripitas are cooked to order, so it depends on your preference. I personally like them very crispy; however, when I was a child a remember my dad would order them softer for me so they wouldn't hurt my gums.
Reply
Mely Martínez
Hello Mariel,
You are right, that is the way to serve them, right out of the frying pan. You can precook them and just pan-fry before serving.
Esteban Gutierrez
In the recipe you called them "tripe" in English. Tripe is the stomache lining not the small intestine. Don't want newbys going to buy tripe to try and make your tacos. Otherwise, awesome recipe, going to try some today.
Reply
John Love
I love tacos con tripitas, ive always liked trying the "weird" foods as my friends say, but I find that the weirder it sounds the better it usually tastes! Tripa is just one fine example, whenever I go out to a taqueria(not sure how to spell it) I always get 2 dtacos con tripitas and a burrito con langua, or cabeza depending on my mood, if you have any other sudgestions im open ^-^. (Also, been looking for a good menudo recipe if you are willing to share)
Reply
Mely Martinez
Hello John Love,
I know that feeling of eating weird foods. The recipe for menudo is on the link:
Menudo SoupRegards,
Reply
MothersLove
From Southern Cali here, but have been transferring due to the military so havent had all my favorite dishes I'm spoiled to. Your site is awesome and has given me receipes like menudo to make TY!. I've been cooking Mexican food since I was 11 and learned this through my BF and her family. But, since being transferred from Hawaii to North Carolina its been very hard to find the little hole in the wall with Authentic recipes. Thank goodness I know how to make my own Carne Asada lol but at any rate I am wondering if you have any great recipes for Gorditas and also how to make Concha's for dessert to go with my Lecha con Cafe which has been a fave of mine and I miss them dearly..
Reply
Mely
Hello Motherslove,
I will be publishing the gorditas and conchas recipes in the following weeks. Thank you for your patience.
Saludos!
Reply
Rene' Smith
Thank you!!!! My fiance loves this and now I can give it a try so he can have it at home!
Reply
jose bernal
Gracias port la recta, I grew up eating this at restaurants and taquerias, i remember my uncle making these on summer days along with carnitas and Chicharrones at family gatherings thank you for sharing I will try making them this week end
Reply
Jesica Palmer
I haven't had this in years and didn't know how to cook them!!!
Reply
Cristal Munoz
I am so thank full you posted this recipe!!! I'm a Mexican who doesn't know how to cook Mexican food very well lol!
Reply
oscar manuel mendoza
Hola Mely Yo soy nueva en esta pagina y me encanta.... Tienes unas recetas super antojables!!!!! Ya he probado los tacos de tripitas alla en Chicago... Tengo viviendo 8 años aca en Nebraska y lamentablemente para mi familia y Yo no venden comida Mexicana... Pero gracias a tu pagina ya he preparado varias y estan para chuparse los dedos me encantaria probar esta, asi que deseame suerte!!!! Gracias!!!!!!
Reply
Mely
Hola Oscar,
Espero te queden deliciosas, y muchisimas gracias por visitar y dejar comentarios.
Saludos,
Mely
Reply
Ziho
Hola Mely
Qué ricos tacos, me encantan!!!!
Yo probé unos en Cd. Valles con una salsa picada que llevaba vinagre, rábano, chile, pepino.. etc.
Q bueno que consigues por allá las tripitas mmmm
Reply
kgarcia2009
I married into a Mexican family and I am always looking for real authentic recipes not americanized versions. I like to surprise my husband that I cooked something from his country. He has made these before and I loved them.
Reply
kgarcia2009
I married into a Mexican family and I am always looking for authentic recipes for things not Americanized versions. So I can surprise my husband with that I cooked something from his country. This is something he loves to have every once in a while.
Reply
Mely
So glad you enjoy your husband cooking.
Mely
Reply
David P. Owen
Andrew Zimmern is eating barbecued goat intestines on a reservation in Arizona and finds a goat "pellet" still in there.
Zimmern: "Looks like you still got a bullet in the chamber."
Lady: "Oh yeah, that gives it more flavor."
Zimmern: "...you only live once." [scarfs it down] "Kinda salty."Wash your tripas.
Reply
Mely
Yes, wash them!!! Common sense is a most when cooking, we do not want anyone to get sick. 🙂
Thanks for stopping by.
Mely
Reply
Byte64
Mely,
primero lo primero: la dueña del blog eres tu y tu pones todas las recetas que se te antojan.
Segundo, nomas viendo los tacos me dio un hambre tremenda, qué cosa mas rica.
Tendré que preguntar a mi carnicero porque en general las tripas se encuentran sin problemas pero no de este tipo.Un abrazo!
TlazReply
Mely
Gracias querido Falvio.
Ojala las encuentres, saben tan ricas.Saludos amigo,
Mely
Reply
Angela Marie
Can I just express how happy I am to have found your blog!! Thanks for all the great Authentic recipes. Keep up the good work!
Reply
Mely
Thanks Angela,
You are very kind. I will do my best to keep it up. Still have so many recipes to post.
MelyReply
Gloria
Hey Mely! Congrats on the interview with NBCLatino. Excellent interview and awesome picture of you. I like tacos, but tacos de tripas, ayeeeee! 🙂 Have a wonderful Thanksgiving.
Reply
Sandra
It took a little getting used to, but I can now eat yummy tripas tacos. And washing them thoroughly is very important.
Reply
Mely
Yes, washing them if very important. I am glad you like them Sandra.
MelyReply
Sonia
Awesome, thank you for the step by step instructions, I LOVE tripas, sometimes even with out the tortilla, mmmmm. I remember when my dad used to make them in "el disco" outside, ohhhh yum!! Great memories! Thanks again!
Reply
Brewella Deville
I have a cousin whose mother-in-law still makes these. I haven't been able to try them yet, but I do want to eat them after they're made by someone who knows what they're doing before trying it myself. That way I'll feel as if I gave it a fair shot.
Reply
Mely
I do hope you try them. You are the unadventurous type.
MelyReply
Prieta
Ay Mely, tripas para mi no! Este post es más bien cultural, a mi no me gustan las tripas pero se que los tacos de tripas son un alimento muy deseado y apreciado por muchos y es una recta que muestra un poco la cultura culinaria del pueblo. Felicidades para los que les gusta disfrutarlos, yo prefiero los tacos de adobada, aunque la foto se ve tentadora.
Reply
Nammi
Some people in my country eat fish tripe taken from the skipjack tuna. But as you say its not everyone's cup of tea. But I think these kind of posts is a way of showing others different and new kinds of food.
Reply
Mely
Fish tripe, that is sometime I would love to try. Mely
Reply
Charlie Sommers
I ate fish guts for several years when I was stationed in Japan. They were salted and at the time I thought they were squid legs. Turns out they were intestines and they were great with cold beer or with sake.
Reply
Mely
Hello Charlie Sommers,
Now, I want to try Fish guts with a cold beer too.Reply
learning from the best
Me encantan los tacos de tripita grasias por la receta !
Reply
MistressCatgirl
I LOVE tacos de tripas! I haven't had any good ones since moving to Nevada.
Reply
Arley Rivas
Try tacos el Gordo on Charleston and Bruce. Delish!????
Reply
Pam Rodriguez
Just FYI- don't want to seem rude, but "tripe" is menudo!
I guess the only name to call tripas is beef intestines. They are the actually "milk intestines."
Thanks for the recipe! 😊Mely Martínez
Hello Pam,
Thank you for your comment.
Alaina
This comment is so old and you may not even live here any more, but there is a place called Taqueria Guadalajara on Boulder Highway in Henderson, NV. They are the best tacos I have ever had!
Reply
NORMA RUIZ
Hay Mely se me ha hecho agua la boca, que rico a mi me encantan los taquitos de tripitas, son una de mis debilidades, besitos linda semana.
Reply
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