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Taco de Tripa: A Mexican Street Food Recipe

Taco de tripa is a type of taco that uses offal from meat, usually beef. The meat is dressed with condiments such as cilantro, chopped onions, and chile sauce. According to Wikipedia, tripa dishes are often served with pico de gallo and guacamole. This dish is popular throughout Mexican and often sold by vendors with street carts.

About this recipe

Welcome to this delicious journey where we explore the authentic Taco de Tripa recipe. This dish is a staple in Mexican street food culture, and it’s about time you bring this culinary masterpiece into your own kitchen. Whether you’re a seasoned taco aficionado or a newbie, this guide is designed for you.

Taco de Tripa recipe background

Taco de Tripa, or tripe tacos, have their roots deeply embedded in Mexican cuisine. Originating from the streets of Mexico, these tacos are a perfect blend of crispy and tender tripe, seasoned to perfection and served on a warm corn tortilla. The tripe is usually from the cow’s stomach, and it’s cooked in various ways—sometimes boiled, sometimes grilled—until it’s just right.

Why make this recipe?

  1. Authentic Experience: This is as close as you get to the real Mexican street food experience.
  2. Unique Flavor: The tripe offers a unique, meaty flavor that’s unlike any other taco filling.
  3. Quick and Easy: Despite its exotic nature, it’s surprisingly easy to make.
  4. Affordable: Tripe is often less expensive than other meats, making this a budget-friendly option.

What does Taco de Tripa taste like?

Imagine a meat that is both crispy and tender, seasoned with a blend of spices that dance on your tongue. The tripe has a unique, slightly earthy flavor that pairs wonderfully with the fresh toppings and salsas that accompany it. It’s a symphony of textures and flavors that make Taco de Tripa a must-try.

Equipment required for this recipe

  • Large pot for boiling
  • Grill or griddle
  • Tongs
  • Chopping board
  • Knife


  • 1 lb beef tripe
  • 1 onion, quartered
  • 4 cloves garlic
  • 2 bay leaves
  • Salt to taste
  • Corn tortillas
  • Lime wedges
  • Fresh cilantro, chopped
  • Salsa of your choice


  1. Preparation: Clean the tripe thoroughly and cut it into small pieces.
  2. Boiling: In a large pot, add tripe, onion, garlic, bay leaves, and salt. Boil until the tripe is tender.
  3. Grilling: Preheat the grill and cook the boiled tripe until it turns crispy.
  4. Assembly: Place the crispy tripe on a warm corn tortilla.
  5. Toppings: Add chopped cilantro, a squeeze of lime, and salsa.
  6. Serve: Your Taco de Tripa is ready to be enjoyed!

How to serve Taco de Tripa recipe

Serve immediately with a side of lime wedges and extra salsa (e.g. Guacamole). The freshness is key to enjoying this dish.

What to serve Taco de Tripa with

  • Guacamole: A classic pairing that never disappoints.
  • Mexican Rice: For those who want a fuller meal.
  • Cold Beer: To wash down the rich flavors.

My recommendations and tips

  • Use fresh ingredients for the toppings to balance the rich flavors of the tripe.
  • Don’t skip the boiling step; it’s crucial for tender tripe.
  • Feel free to customize the salsa and toppings according to your taste.

Taco de Tripa storage ideas

Store any leftover tripe in an airtight container in the fridge for up to 3 days. Reheat on a griddle before serving.

Potential ingredients substitutes

  • Tripe: If you’re not a fan, you can use beef or chicken as a substitute.
  • Corn Tortillas: Flour tortillas can also be used if you prefer.

There you have it—a comprehensive guide to making your own Taco de Tripa. This recipe is not just food; it’s a cultural experience that I’m sure you’ll love. Happy cooking!

Here is a selection of other taco recipes you might want to consider: