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Air Fryer Tripas with Cassava and Chimichurri

Rumba® Beef Tripas

Fried Tripas drizzled with Chimichurri.
Cristina Duffy Head-shot

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!


  • Rumba® Beef Tripas (1 package)
  • 6 Garlic cloves
  • 1 Lime
  • Water to cover
  • 2 pieces Cassava (Yuca) root
  • 1 cup Parsley
  • 2 tablespoons White vinegar
  • 2 tablespoons Oil
  • ½ tablespoon Chili flakes
  • Salt and pepper to taste

Recipe Notes

Serve beef tripas on plate accompanied by cooked cassava, chimichurri sauce and lime wedges. Enjoy!


  1. Soak beef tripas in bowl filled with warm water for 5 minutes.
  2. Close ends of meat with string to prevent filling from coming out. Transfer meat to pressure cooker.
  3. Cover beef tripas with water, add 4 cloves of garlic, salt to taste and cook for about 15 minutes, or until meat is tender and has reached an internal temperature of 160°
  4. Pat dry tripas with paper towel, and brush with a little bit of oil.
  5. Take meat to air fryer and cook for 10 minutes on each side, with a temperature of 350 °F.
  6. Meanwhile, cook cassava in pot filled with water and salt.
  7. For chimichurri sauce, mince remaining garlic and chop parsley. Add to bowl with vinegar, oil and chili flakes, and season with salt and pepper to taste.