Tacos de Tripa y Bistec (Tripe and Steak Tacos)

Experience the vibrant flavors of Mexico right in your kitchen with these authentic street tacos. Featuring crispy beef tripe and tender bistec, these tacos are elevated with a homemade spicy salsa roja. Perfect for taco nights, this recipe brings a taste of Mexican street food to your dining table.

Ingredients:

For the Salsa Roja:
🌶️ 15-20 Chiles de arbol
🧄 2 garlic cloves
🧅 ¼ onion
🍈 12 tomatillos
🌿 4-6 stems of cilantro
🧂 1 tsp salt
For the Tripa:
🐄 5 lb. beef tripe (intestines)
🧅 ½ onion
🧄 6 garlic cloves
🍃 3-4 bay leaves
🌿 1 tsp cumin
⚫ 2 tsp peppercorn
🧂 2 tbsp salt (or to taste)
For the Bistec:
🥩 2 lbs. thinly sliced round-bottom steak
🧅 ½ onion, thinly sliced
🍋 Juice of one lime
🧂 Salt and pepper to taste
Additional Ingredients:
🍳 Pork lard or your preferred cooking oil
🌮 Street taco-size tortillas
🧅 Chopped onions
🌿 Chopped cilantro
🍋 Lime wedges

Instructions:

1. Prepare the Salsa Roja:
   • Boil the chiles de arbol, garlic cloves, and onion for 15 minutes. Add the tomatillos and continue cooking for an additional 10 minutes.
   • Transfer the boiled ingredients to a blender. Add cilantro and salt, and blend until smooth. Set aside.
2. Prepare the Tripa:
   • Thoroughly clean the beef tripe under running water.
   • In a large pot, combine the tripe, onion, garlic, bay leaves, cumin, peppercorn, and salt with enough water to cover. Bring to a boil and cook for 20 minutes.
   • Drain, then pan-fry the tripe in pork lard or oil until crispy on the outside. Chop into small pieces and keep warm in a covered container.
3. Prepare the Bistec:
   • Dice the steak into small pieces. Mix with sliced onions, lime juice, salt, and pepper. Let marinate for at least 10 minutes.
   • In a separate pan, cook the steak with pork lard or oil, ensuring not to overcook to keep it juicy.
4. Cooking the Tortillas:
   • Using the same pan and grease from the fried tripe and beef, lightly fry the tortillas. Double them to prevent breaking.
5. Assemble the Tacos:
   • Layer each tortilla with a generous portion of tripe and bistec.
   • Top with freshly prepared salsa roja, chopped onions, and cilantro. Serve with lime wedges on the side.
6. Serving Suggestion:
   • For a fun presentation, wrap 4-5 assembled tacos in foil. Keep warm in the oven at 250°F until ready to serve.

Prep Time: 30 minutes
Cook Time: 50 minutes
Total Time: 1 hour 20 minutes
Servings: Makes approximately 25 tacos
Equipment: Blender, pots, pans, knives, chopping board.

Cooking Tips:

• Adjust the level of spice in the salsa by varying the number of chiles de arbol.
• For extra crispy tripe, ensure it is fully drained before frying.

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Tacos de Tripa y Bistec (Tripe and Steak Tacos)