Air Fryer Tripas with Cassava and Chimichurri

15 minutes Prep Time
40 minutes Cook Time
4 Servings

Original Blog & Recipe by
Cristina Duffy

Cristina Duffy is the founder of the blog “Una Colombiana en California”, the title of which represents her life. Having graduated with a degree in business administration, she has worked in various positions with different companies in both Colombia and the United States, but after creating her blog she realized that writing gives her the opportunity to enjoy her true passions: family, food, and travel.

See more of my recipes

Air Fryer Tripas with Cassava and Chimichurri

Have you tried cooking beef tripas in an air fryer?

I did it and the result was spectacular! The meat is toasted on the outside and very soft on the inside. Taste is better than ever!

Ingredients

Rumba Meats® Beef Tripas (1 package)
6 garlic cloves, divided
1 lime, cut into wedges
Water to cover
2 pieces cassava (yuca) root, peeled, sliced into large pieces
1 small bunch fresh parsley
2 tablespoons white vinegar
3 tablespoons oil, divided
½ tablespoon Chili flakes
Salt and pepper to taste

Instructions

Soak beef tripas in water for 5 minutes, rinse thoroughly and drain. Transfer to a pressure cooker.
Cover beef tripas with water, add 4 garlic cloves and season with salt. Cover and pressure cook for 15 minutes until tender and tripas reach an internal temperature of 160°F.
Remove tripas and pat dry with a paper towel. Brush lightly with 1 tablespoon oil.
Transfer to air fryer and cook at 350°F for 10 minutes on each side until toasted.
Meanwhile, cook cassava in pot filled with water and salt over a gentle boil until tender. Drain and keep warm.
Meanwhile, to prepare chimichurri sauce: Mince remaining 2 cloves garlic and fine chop parsley. Combine in a bowl with vinegar, remaining 2 tablespoons oil and chili flakes, stir to blend. Season to taste with salt and pepper.
Serve beef tripas on a plate accompanied with cooked cassava, chimichurri sauce and lime wedges. Enjoy!