Tripas tacos are one of those things I didn’t appreciate right away—but once I did, there was no going back. They’re not flashy, and they’re definitely not a shortcut kind of taco. They ask for a little patience, a little trust, and a willingness to let the pan do its thing.

I love how tripas slowly change as they cook. What starts out simple turns into something deeply satisfying: crisp edges, tender bites, and that rich, savory smell that tells you you’re on the right track.

These are the tacos I make when I’m in the mood for something traditional and comforting, the kind of food that feels rooted and real. Tripas tacos aren’t about overloading flavors or toppings—they’re about slowing down, cooking with intention, and enjoying every bite.

What will you need?

• beef tripa
• Water
• salt
• Knorr brand chicken bouillon
• white onion, halved
• garlic cloves
• bay leaves
• oregano
• Manteca (lard)
• guajillo chili
• chiles de arbol
• corn tortillas, warmed for serving
• Salsa, for serving. I recommend Creamy Verde
• White onion, diced for serving
• Fresh cilantro, chopped for serving
• Lime, for serving

How to make it

Peel the membrane and remove any excess fat from the tripas. Add the tripas to a bowl and rinse until the water runs clear. Rub the tripas with 1 tbsp of salt and let rest for 30 minutes. Rince thoroughly once more and strain.

Fill a large pot halfway with water and add in the remaining salt, Knorr chicken bouillon, half of the white onion, 5 cloves of garlic, bay leaves, and oregano. Bring to a light simmer. Taste the broth to see if it needs more salt, then add in the cleaned tripas. Let simmer for 2 ½ hours until they are tender.

Remove the tripas to a paper towel lined tray and let cool to room temperature. Putting them in the freezer for 20 minutes can help speed the process. Pat dry with paper towels to remove any excess moisture before frying.

Add the manteca, other half of the onion, the remaining garlic, guajillo and chiles de arbol to a pot over medium-low heat. Once the manteca is fully melted, continue to cook to let the aromatic flavors infuse for 5 minutes.

Ladle in about 1 cup of the infused manteca into a frying pan over medium-high heat. Once the manteca is hot, add the tripas and fry until crispy. This will take about 10 minutes. Do this in 2-3 batches to prevent overcrowding the pan. Add more lard as needed.

Remove the tripas to a paper towel lined tray to absorb any excess fat. Taste for seasoning and add more salt if needed.

Serve over warmed corn tortillas, and top with salsa, cilantro and onion, and a squeeze of lime.

Tacos de Tripas

5 from 1 vote

Recipe by Zachary Rodriguez Course: MainCuisine: MexicanDifficulty: Intermediate

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• 5 lbs beef tripa

• Water

• 2 tbsp salt, divided

• 1 tbsp Knorr brand chicken bouillon

• 1 white onion, halved

• 10 garlic cloves, divided

• 2 bay leaves

• 2 tsp oregano

• 2 cups Manteca (lard)

• 1 guajillo chili

• 2 chiles de arbol

• 8-10 corn tortillas, warmed for serving

• Salsa, for serving. I recommend Creamy Verde

• White onion, diced for serving

• Fresh cilantro, chopped for serving

• Lime, for serving

Directions

• Peel the membrane and remove any excess fat from the tripas. Add the tripas to a bowl and rinse until the water runs clear. Rub the tripas with 1 tbsp of salt and let rest for 30 minutes. Rince thoroughly once more and strain.
• Fill a large pot halfway with water and add in the remaining salt, Knorr chicken bouillon, half of the white onion, 5 cloves of garlic, bay leaves, and oregano. Bring to a light simmer. Taste the broth to see if it needs more salt, then add in the cleaned tripas. Let simmer for 2 ½ hours until they are tender.
• Remove the tripas to a paper towel lined tray and let cool to room temperature. Putting them in the freezer for 20 minutes can help speed the process. Pat dry with paper towels to remove any excess moisture before frying.
• Add the manteca, other half of the onion, the remaining garlic, guajillo and chiles de arbol to a pot over medium-low heat. Once the manteca is fully melted, continue to cook to let the aromatic flavors infuse for 5 minutes.
• Ladle in about 1 cup of the infused manteca into a frying pan over medium-high heat. Once the manteca is hot, add the tripas and fry until crispy. This will take about 10 minutes. Do this in 2-3 batches to prevent overcrowding the pan. Add more lard as needed.
• Remove the tripas to a paper towel lined tray to absorb any excess fat. Taste for seasoning and add more salt if needed.
• Serve over warmed corn tortillas, and top with salsa, cilantro and onion, and a squeeze of lime.