Lately, I have been thinking about the many ways that tripe and other offal cuts are prepared in Mexico, like in these “Tripe Quesadillas” from the State of Chiapas. Unfortunately, it seems that all of these interesting dishes are disappearing from our tables. I hope that the newer generations acquire an interest in our dishes and preserve them as a very important part of our culture.
This recipe for Tripe Quesadillas was given to me by my older brother; he lives in Tapachula, a picturesque town in the State of Chiapas, right on Mexico’s southern border with Guatemala. He sent me a video of the local eatery at the municipal market where he likes to go with his family on the weekends and enjoy these delicious quesadillas. The other day I made them at home using some leftover menudo from the weekend.
So, the next time you make menudo, make sure to cook some extra tripe to make these quesadillas during the week.
- Once you remove the tripe from the vacuum sealed package, drain any excess liquid. Chop into small ¾ inch pieces.
- Place the tripe, onion, garlic, and bay leaf in a large pot. Add enough water to cover and season with salt. Bring to a boil over high heat, then reduce to a simmer. Place the lid on the pot and cook until the tripe is tender.
- Heat oil in a large skillet over medium heat, then add the cooked and drained tripe and sauté for about 5 minutes.
- Add the tomatoes, stir
- Add the oregano and chopped cilantro. Season with salt and pepper.
- Place the tortilla on the skillet to warm up on one side for about 20 seconds. Turn the tortilla over and add about 3 tablespoons of the tripe and 1½ tablespoons of shredded cheese.
- Fold the tortilla in half with the help of a spatula. Lightly brush with some vegetable oil and continue cooking.
- To keep them warm while you finish, place them in a baking dish in a warm oven. Serve with Green Salsa.