Beef Tripe in Pasilla Chile
Rumba Meats® Beef Tripas
- 6-8 Servings
Original Blog & Recipe by
Karen Delgado was born in México and is a proud Latina living in Los Angeles. She is the creator of Mi Cocina Rápida, a Spanish blog and YouTube Channel where she shares her love for homemade food. Her cooking is inspired by her mother, who taught her the passion for making people happy with delicious food. Karen’s cooking style is easy, versatile and she loves to use fresh ingredients like Rumba Meats.
Beef Tripe in Pasilla Chile
This recipe came from my godmother some time ago, and the truth is that aside from being easy, it is very rich, so I had to share the recipe with you.
As I said, this recipe came from my godmother, who really knows how to cook very well, I love her seasoning. In fact, I remember that when I was about 13 or 14 years old, we lived on the same street for a little while, so I would often go “visit her” after school, to see what she was making to eat – between her kitchen and my mother’s, I was happy. A lot of delicious food!
To prepare this Beef Tripe in Pasilla Chile, you just need beef tripe, tomatillo, pasilla chile, onion, garlic, cloves, allspice, epazote, salt and pepper.
I found this package of Rumba Meats Beef Tripe at my local supermarket. What I like about this package is that it is easy to freeze, so I can buy several packages in one trip, store them in the freezer and have them at hand any day of the week.
Before starting to make the sauce, you have to cook the beef tripe. First, you already know, they have to be cleaned very well, then I cut them into bites, not too small, and I cook them with sufficient water, a slice of onion, one clove of garlic and season with salt.
While the tripe is cooking, I put the tomatillos on to cook in a small saucepan.
In a small skillet, I heat the oil to fry the papilla chiles, onion, garlic, allspice and cloves. This is to maximize the flavors in the sauce.
For the chiles to blend well, once they are fried, I run them under hot water to soften them.
Then I take out the seeds and the veins, and I put the chiles, onion, spices and a little broth (or water) in a blender to make a sauce, not too thick. Season with salt and pepper.
When the tripe is soft, I uncover the pot to let the water evaporate and it starts to brown in its own fat. If there is too much water, you can remove any excess.
Once the beef tripe is browned, add the pasilla chile sauce, epazote leaves and check the seasoning. Cook for 10 minutes, and it’s ready to serve.
Am I right that it’s easy? I really like the sauce to be a little thicker, but you can add more broth or water to adjust the thickness.
I usually always serve them as tacos in freshly-made corn tortillas and a little chopped cilantro. But you can also serve them with pinto beans, rice or as a filling in burritos, quesadillas, etc.
I hope you can prepare this recipe, you are surely going to love it.
- Rumba Meats® Beef Tripas (2 pound)
- 6 tomatillos (green tomatoes)
- 4 pasilla chiles
- ½ onion
- 3 cloves of garlic
- 4 leaves epazote
- 2 seeds allspice
- 2 cloves
- Salt and pepper for seasoning
- Clean the beef tripe really well and cut into small bites. Cook in sufficient water, with a slice of onion, garlic and salt. Cover the pot and cook for approximately 25 minutes or until the tripe is soft.
- In a small saucepan, cook the tomatillos with sufficient water.
- In a skillet, heat over medium heat with sufficient oil and to brown the pasilla chiles, when they are browned, set them aside. In that same oil, fry the onion, garlic, allspice and cloves. Set aside once the onions are golden brown.
- To soften the pasilla chiles, place them in hot water and let them soak for a few minutes until they are soft.
- To make the sauce, put the pasilla chiles, onion, garlic, allspice, cloves and tomatillo [in the blender] with a little water and season with salt and pepper. Blend until it makes a little thicker sauce.
- When the liquid from the tripe has been absorbed (and they are already soft), brown the tripe with the same fat it is in. When it is golden brown, add the sauce, the epazote leaves, season if needed, and let cook for 10 minutes. Serve in tacos or however you like.
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