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Tripitas Tacos for Día de Reyes

Featuring:
Rumba® Beef Tripas

Ingredients

  • Rumba® Beef Tripas (2 pounds, cut into 2-inch wide by 4-inch long strips)
  • 1 gallon salted water
  • 1 cup cilantro, finely chopped
  • 1 cup onions, finely minced
  • 1 cup red bell peppers, finely chopped
  • 2 limes, juiced
  • Salt (to taste)
  • 8 corn tortillas
  • Salsa verde (or salsa of your choice)

HOW TO ASSEMBLE THE PERFECT PLATE OF A ROSCA DE REYES, TACO EDITION:

  1. Select a round plate in the color of your choice.
  2. Place a small bowl of salsa in the center of the plate.
  3. Start placing tacos de tripas around the outer edges of plate to resemble the shape of a traditional Rosca.
  4. Top this delicious inspiration with red bell peppers and ¡listo!
  5. ¡FELIZ DÍA DE REYES!

Instructions

  1. Slice beef tripas into 2-inch wide by 4-inch long strips. Rinse tripas well with cold running water. Place in a pot of salted boiling water, reduce heat and simmer about 30 minutes until tripas are tender and reach an internal temperature of 160ºF.
  2. Remove from water and pat dry with paper towels.
  3. Grill or sauté tripas strips until golden brown and crisp. Toss with cilantro, onion, lime juice, red bell peppers and salt to taste.
  4. Wrap tripas strips in warmed corn tortillas.
  5. Serve tripas strips in corn tortillas with salsa.