Chicharrones de Tripa are a traditional Mexican delicacy made from beef tripe, seasoned and fried to crispy perfection. This dish offers a unique texture and rich flavor, often enjoyed as a savory snack or appetizer.
Ingredients
🐄 2 lbs beef tripe, cleaned and cut into bite-sized pieces
🧂 1 tablespoon salt
🧄 3 cloves garlic, crushed
🌿 2 bay leaves
💧 Water (enough to cover the tripe)
🛢️ Vegetable oil (for frying)
🍋 Lime wedges (for serving)
🌶️ Salsa (optional, for serving)
Equipment
• Large pot
• Slotted spoon
• Paper towels
• Frying pan or deep fryer
• Tongs
• Serving platter
Prep Time
30 minutes
Cook Time
2 hours
Calories & Macros (per serving)
Note: Nutritional values are approximate and can vary based on specific ingredients and serving sizes.
• Calories: 250
• Protein: 20g
• Carbohydrates: 0g
• Fat: 18g
Instructions
1. Prepare the Tripe
o Place the cleaned and cut tripe into a large pot.
o Add enough water to cover the tripe completely.
o Add salt, crushed garlic, and bay leaves to the pot.
2. Cook the Tripe
o Bring the water to a boil over medium-high heat.
o Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 1.5 to 2 hours, or until the tripe is tender.
o Check occasionally and add more water if necessary to keep the tripe submerged.
3. Drain and Dry
o Once tender, use a slotted spoon to remove the tripe from the pot.
o Place the tripe pieces on paper towels to drain and pat them dry thoroughly.
4. Fry the Tripe
o In a frying pan or deep fryer, heat vegetable oil to 350°F (175°C).
o Carefully add the dried tripe pieces to the hot oil in batches to avoid overcrowding.
o Fry until the tripe becomes golden brown and crispy, approximately 3-5 minutes per batch.
o Use tongs or a slotted spoon to remove the fried tripe and place them on paper towels to drain excess oil.
5. Serve
o Transfer the crispy tripe to a serving platter.
o Serve hot with lime wedges and salsa on the side for added flavor.
Cooking and Serving Tips
• Variations: Marinate the tripe in lime juice and spices before boiling for enhanced flavor.
• Serving Suggestions: Pair with warm tortillas and fresh pico de gallo to create delicious tacos.
• Storage: Best enjoyed immediately for optimal crispness. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days and reheated in an oven to restore some crispness.
Enjoy your Chicharrones de Tripa!