Tripe in Salsa Verde
Rumba® Beef Scalded Tripe
- 10 minutes Prep Time
- 25 minutes Cook Time
- 6 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.
Tripe in Salsa Verde
Are you ready to make this finger licking dish? You’ll know what I am talking about as soon as you make this Pancita en Salsa Verde, a traditional and super easy dish to make from my lovely Mexico.
This recipe is very popular among the mercaditos (street markets) and “fondas”, that are a home-restaurants serving homemade “comida corrida” (lunch served in three courses) and the prices are cheaper than the regular restaurants.
With this guisado they make the traditional “tacos placeros” and the famous quesadillas without cheese.
My godmother taught me how to cook this dish when I went the last time to Mexico, and actually at her house is where I tasted this guisado years ago for the first time. And believe me, it tastes really good, nothing better than a plate of homemade comforting food!
As I said, this recipe is super easy to make, you can make it any day of the week. To make it easier you can cook the tripe the night before. Isn’t that great? I love this kind of recipes because they make my life a lot easier!
To cook the tripe, place it in a pot and cover with water. Add ¼ onion, 3 garlic cloves and season with salt. Bring the water to boil, and the reduce the heat, cover the pot and cook for 1 ½ hours or until tender.
I hope you enjoy this recipe and don’t forget to come back and let us know the results!
- Rumba® Beef Scalded Tripe (1 package)
- 2 cups of nopales (cactus), cooked and cut into strips
- 2 calabacitas (Mexican zucchini), cut into strips
- 10 tomatillos, husked
- 3 serrano peppers
- 1½ white onions, halved, divided
- 3 garlic cloves
- 5 epazote leaves
- 2 tablespoon cooking oil
- Salt and pepper to taste
Serve with rice and corn tortillas.
- Rinse beef scalded tripe and add to a stockpot with 2 onion halves and water to cover tripe by ½-inch. Bring to a boil, reduce heat and cook for 2 hours until tripe is tender and reaches an internal temperature of 160ºF.
- Remove tripe, cool slightly and slice into 2-inch pieces. Set aside.
- In a small saucepan, combine tomatillos, serrano peppers, remaining 1 onion half and garlic cloves and cover with water. Bring to a boil, reduce heat to low and simmer for 10 minutes until vegetables are tender and fully cooked. Using a slotted spoon, remove cooked vegetables. Strain cooking liquid and reserve.
- Combine cooked vegetable mixture and 1 cup reserved cooking liquid in a blender. Process until smooth. Add additional cooking liquid if salsa is too thick.
- Heat oil in a large skillet over medium heat. Add pureed salsa, sliced tripe and epazote leaves. Simmer for 10 minutes, stirring occasionally. Add nopales and calabacitas. Cook for an additional 10 minutes or until the calabacitas are soft.
- Season to taste with salt and pepper.
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