How To Grill Tripas & Make Tacos!
Rumba® Beef Tripas
- 4-6 Servings
Original Blog & Recipe by
I’m artist and writer Kathy Cano-Murillo and I share articles about Latino-inspired crafts, Phoenix life, recipes, pop culture, travel, entrepreneurship and more! My goal is to spread positivity through creativity with my handmade goods, articles, books, product lines and workshops! I love working with Rumba Meats because they understand that it's not just about cooking and eating, it's about celebrating life through memorable experiences!
How to Grill Tripas & Make Tacos
You learn a lot about someone by the foods they love. When I first met my husband and he told me he loved tripas – I knew I’d be in for an adventurous relationship. Here we are 28-years later and he grills his own version of tripas.
“Tripas are like childhood memories for me, a once-in-a-while delicacy,” he says. “My grandmother used to bake them in the oven until they were crispy like chicharrones. What brought them to life was the salsa we put on top of them.”
I asked him to share his process for the last of my Rumba Meats posts! Not only did he happily agree, he is offering the salsa de molcajete recipe too.
HOW TO GRILL TRIPAS:
Wash and drain the tripas. Place in a rectangular cake pan. Place it on the heated grill. Make sure to wear oven mitts! Let them cook until all the water boils off. You will see foam as this happens. Next, you’ll see that the tripas will release their own oils and begin to fry in the pan.
Decide the texture, for soft – remove them. Season as desired. If you like extra crunchy, like Patrick does, leave them on until they turn yellow. Do not wait until they turn brown because they” burn! After you remove them from the heat, they will continue to cook for another 5-10 minutes.
Place on a plate of paper towels to drain excess oil. Serve immediately into soft taco sized tortillas.
Salsa de Molcajete: Tomatillo, jalapeno, onion, tomato, garlic with husk. Place all ingredients on an oiled cast iron hot plate (comal) and blacken them all. Remove from hot plate. Put salt in the molcajete, and the garlic and grind. And then add the onion and the other ingredients.
Don’t forget your garnishes! Cut up some purple cabbage, queso fresco, onions – and the salsa!
We also added charro beans!
Patrick had a feast and I loved how he plated it all, so colorful and bright!
- Rumba® Beef Tripas (1 package)
- Salt and pepper to taste
- 1.Preheat grill.
- Wash and drain the tripas. Place in a rectangular cake pan.
- Place pan on the heated grill. Cook until all the water boils off. (You will see foam as this happens. Next, you’ll see that the tripas will release their own oils and begin to fry in the pan.) Cook until tender and tripas reach an internal temperature of 160º
- For soft tripas, remove from heat. For extra crunchy tripas, leave pan on the heat until tripas turn yellow. After you remove them from the heat, they will continue to cook for another 5 to 10 minutes.
- Season to taste with salt and pepper. Drain on paper towels.
- Serve immediately on soft taco-sized tortillas, if desired.
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