Chicharrones de Tripa

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nowayjosecuisine649.10last yearWaivio3 min read

Chicharrones de Tripa is a traditional Mexican delicacy often enjoyed in the northern regions of Mexico, such as Tamaulipas. This dish features beef tripe fried to a perfect chewy texture in a rich bath of hot lard. It's a popular street food, often served in tacos with fresh toppings. While Tripa might not be the crispiest, its unique flavor and satisfying texture make it a beloved snack for many.

Ingredients

🐄 6 lb. beef tripe (Tripas de Res)
🐽 6 cups of pork or hydrogenated lard
🌿 1 tbsp allspice
🍃 4 bay leaves
🧅 ¼ onion
🧄 Small garlic head
🧂 Salt

Instructions

Prepare the Tripe:
- Rinse the tripe thoroughly in a clean sink by filling it with water and letting it flow through, then drain.
- Soak the tripe in a bowl of water with 2-4 tbsp of white vinegar for 10-15 minutes, then rinse again.
- Squeeze out excess water and cut the tripe into strips of 20-30 cm.
- Season the tripe with approximately 4 tbsp of salt, add the allspice and bay leaves, and let it rest.
Fry the Tripe:
- In a large Mexican cazo, heat the lard on high until very hot.
- Ensure the tripe is drained of any water to prevent splatter and add it to the hot lard using an oil splatter guard for safety.
- The tripe will initially appear to boil. Once it starts bubbling, add the garlic head and onion.
- Cook the tripe for approximately 30 minutes.
- Remove the tripe from the cazo, strain the lard to remove any bits, and let it get very hot again.
- Return the tripe to the cazo and cook until golden brown.

Cooking Tips

For a less chewy texture, pre-boil the tripe with spices for 30 minutes, then let it air dry before frying.
Use the Mexican cazo for authentic results, which offers even heat distribution.