O.K Raza I want to make tripas how do I clean them & cook them ? I like them fried .?!
Boiling makes them easier to clean and will not change the taste.
Wash your hands after touching raw tripe.
Clean everything in the kitchen that raw tripe may have touched using 1 tablespoon of bleach per gallon of water to kill germs.
After boiling tripe, washing hands and cleaning surfaces, clean your kitchen.
I prefer to use the small intestines, commonly found in Mexico, which are true "tripas," as but since tripas can be hard to find in the U.S., honeycomb tripe can be substituted, as long as its cut up into small sections. You can fry the tripas on a griddle, or a comal, or better yet, in the authentic Mexican style, grill it on a mesquite-fired grill, outside, of course...
Tools: Cast iron skillet, comal, or grill,
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6 oz tripe, cut into small squares about 3/8" square; size not critical
4 corn tortillas,
Tomatoes, cilantro, cabbage, onions, line slices, radishes, guacamole, etc. for garnish
Cooking oil as needed
Heat oil in cast iron skillet over medium-high heat. There should be enough oil to cover tripe. Place cut-up tripe in pan and fry until golden brown and rather crispy, about 10 minutes, stirring as needed.
If you prefer to grill your tripa, heat your grill to high heat. Place tripas on grill and grill until golden brown. Remove from grill, dice, and serve immediately, while tripas are still hot.
Heat ungreased comal on burner at medium-high heat. Place 1 tortilla on comal, heat until slightly blistered, about 20 seconds and turn over. Heat other side until slightly blistered, about 10 seconds.
Place tripe on tortillas, add garnishes and serve immediately.
In case you're interested, tripas are the small intestines of cattle, and honeycomb tripe is the stomach lining from the second stomach of beef cattle. Tripe is readily avalible in the U.S., but tripas are a hit-and-miss affair at best. If you can find them, tripas are my meat of choice for this recipe.
BATTERED FRIED TRIPE
3 lb. honeycomb tripe, cut in pieces
1 c. sliced onions
1 green pepper, chopped
2 bay leaves
4 whole cloves
2 tsp. salt
1 tsp. pepper
2 c. flour
1 tbsp. garlic powder
1 tbsp. salt
1 tbsp. pepper
1 egg, beaten
1/2 c. water (more if batter is too stiff)
Oil for frying
To begin mix first 7 ingredients in crockpot. Cover with water. Cook 1 hour on high, lower temperature and cook approximately 4 hours more or until tripe is tender. Cool.
Meanwhile, make batter by mixing flour, salt, pepper, egg and water to batter consistency.
In bowl mix a cup of water and one tablespoon of garlic powder. Dip tripe pieces in this mixture. Drain. Dip in batter, fry until golden brown.
Answers: Put raw un-cleaned tripe directly from container into boiling water for 5 minutes to kill germs.
Boiling makes them easier to clean and will not change the taste.
Wash your hands after touching raw tripe.
Clean everything in the kitchen that raw tripe may have touched using 1 tablespoon of bleach per gallon of water to kill germs.
After boiling tripe, washing hands and cleaning surfaces, clean your kitchen.
I prefer to use the small intestines, commonly found in Mexico, which are true "tripas," as but since tripas can be hard to find in the U.S., honeycomb tripe can be substituted, as long as its cut up into small sections. You can fry the tripas on a griddle, or a comal, or better yet, in the authentic Mexican style, grill it on a mesquite-fired grill, outside, of course...
Tools: Cast iron skillet, comal, or grill,
---------------
6 oz tripe, cut into small squares about 3/8" square; size not critical
4 corn tortillas,
Tomatoes, cilantro, cabbage, onions, line slices, radishes, guacamole, etc. for garnish
Cooking oil as needed
Heat oil in cast iron skillet over medium-high heat. There should be enough oil to cover tripe. Place cut-up tripe in pan and fry until golden brown and rather crispy, about 10 minutes, stirring as needed.
If you prefer to grill your tripa, heat your grill to high heat. Place tripas on grill and grill until golden brown. Remove from grill, dice, and serve immediately, while tripas are still hot.
Heat ungreased comal on burner at medium-high heat. Place 1 tortilla on comal, heat until slightly blistered, about 20 seconds and turn over. Heat other side until slightly blistered, about 10 seconds.
Place tripe on tortillas, add garnishes and serve immediately.
In case you're interested, tripas are the small intestines of cattle, and honeycomb tripe is the stomach lining from the second stomach of beef cattle. Tripe is readily avalible in the U.S., but tripas are a hit-and-miss affair at best. If you can find them, tripas are my meat of choice for this recipe.
BATTERED FRIED TRIPE
3 lb. honeycomb tripe, cut in pieces
1 c. sliced onions
1 green pepper, chopped
2 bay leaves
4 whole cloves
2 tsp. salt
1 tsp. pepper
2 c. flour
1 tbsp. garlic powder
1 tbsp. salt
1 tbsp. pepper
1 egg, beaten
1/2 c. water (more if batter is too stiff)
Oil for frying
To begin mix first 7 ingredients in crockpot. Cover with water. Cook 1 hour on high, lower temperature and cook approximately 4 hours more or until tripe is tender. Cool.
Meanwhile, make batter by mixing flour, salt, pepper, egg and water to batter consistency.
In bowl mix a cup of water and one tablespoon of garlic powder. Dip tripe pieces in this mixture. Drain. Dip in batter, fry until golden brown.