Chitterlings Tacos de Tripas

Ingredients

Beef Tripas:

• 2 packages Rumba Meats® Beef Tripas
• ½ white onion
• 2 garlic cloves
• ½ lemon
• 1 bay leaf
• 2 tablespoons beef tallow or avocado oil
• Cajun seasoning blend, as needed

Cilantro Lime Ranch Dressing:

• 1 cup prepared ranch dressing
• ¼ cup Mexican crema
• 3 tablespoons finely chopped cilantro
• 1 jalapeno, finely chopped
• 1 tablespoon lime juice (½ lime)
• ¼ teaspoon each kosher salt and freshly ground black pepper

• Corn tortillas, warm, as needed
• Shredded red and green cabbage, as needed
• Chopped white onions, as needed
• Sliced jalapenos, as needed
• Lime wedges, as needed

Instructions

1. Rinse beef tripas under cold running water and trim excess fat. Transfer to a soup pot. Add onion, garlic, lemon, bay leaf and water to cover. Bring to a boil, skim foam on surface, reduce heat and simmer over low heat for 30 minutes until beef tripas are tender and reach an internal temperature of 160ºF. Remove tripas, rough chop into pieces and set aside. Discard stock.
2. While tripas are cooking, make cilantro ranch sauce: In a bowl, combine ranch dressing, Mexican crema, cilantro, jalapeno, lime juice, salt, and black pepper and whisk to blend.
3. Heat oil in a skillet over medium heat. Add tripas and pan fry until light golden outside but still soft inside, stirring frequently, about 8 minutes. Drain on paper towels and season to taste with Cajun seasoning blend.
4. Serve beef tripas chitterlings layered in warm tortillas. Top with shredded red and green cabbage, cilantro ranch dressing, chopped onions, jalapenos, and lime wedges.
5. It is delicious paired with Louisiana hot sauce and Cajun red beans, if desired.