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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 6 |
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This is the second in a series of interesting and, to some, bizarre delicacies from Mexico. In particular, the Northeast region of Mexico along the Texas border. Ingredients:
1 pound of tripas (the cow's small intestine) |
crushed red chile flakes |
salt and pepper to taste |
chopped cilantro (coriander) |
diced onion |
fresh lime |
Directions:
1. This preparation needs to be done outside as the boiling process doesn't smell good at all. You don't want that smell in your house. Or, you could just open a window and turn on the overhead vent of your stove.
2. Boil the Tripas by themselves in some salted water for 15 minutes.
3. While the Tripas are boiling, chop the cilantro and onion and set aside.
4. After boiling the Tripas for 15 minutes, drain and rinse.
5. Heat up your grill and in a Disco add about 1/4 cup of Canola Oil. (A Disco is sort of a Mexican Wok...you can use a regular Wok also.)
6. Place the drained Tripas with the Chile flakes, salt and pepper and stir-fry until crispy.
7. Chop the Tripas up into bite-size peices and serve with Corn Tortillas with a topping of Chopped Cilantro, Diced onion, and a squeeze of Fresh Lime Juice.
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