6 servings First included in the 1936 edition, this dish can be a decadent first course if thick blanket tripe is used; honeycomb tripe is more reminiscent of fried calamari (we prefer this kind for tacos). Please read about Deep-Frying.
¼ cup sherry vinegar or lemon juice or 1 cup dry white wine
Salt and black pepper
Sub-recipe steps
Bring to a boil in a large saucepan: 8 cups water; 2 celery ribs, chopped; 1 small onion, chopped; 3 or 4 sprigs parsley; 2 or 3 sprigs thyme; 1 bay leaf
Reduce the heat to a simmer and cook uncovered for 20 minutes. Add: ¼ cup sherry vinegar or lemon juice or 1 cup dry white wine
Simmer for another 10 minutes. Strain and season to taste with: Salt and black pepper
Twelve 6-inch corn or flour tortillas, warmed, or 12 taco shells
Shredded lettuce
Chopped onion
Chopped cilantro
Sliced red radishes
Crumbled Cotija, or shredded Monterey Jack, Cheddar, or queso fresco
Sour cream or crema
Sub-recipe steps
Prepare or have ready: Any of the Fillings for Tacos and Burritos; Twelve 6-inch corn or flour tortillas, warmed, or 12 taco shells
Meanwhile, place in separate serving bowls: Shredded lettuce; Chopped onion; Chopped cilantro; Sliced red radishes; Crumbled Cotija, or shredded Monterey Jack, Cheddar, or queso fresco; Pico de Gallo, Table Salsa, and/or Guacamole; Sour cream or crema; Taqueria Pickles
Transfer the filling to a serving bowl. Wrap the warm tortillas in foil or place the taco shells in a basket. Allow guests to assemble their own tacos.
Combine in a food processor: 1 cup packed fresh parsley leaves; ½ cup extra-virgin olive oil; 3 tablespoons drained capers; (Up to 6 anchovy fillets); 2 garlic cloves, chopped; 1 tablespoon red wine vinegar or lemon juice; ½ teaspoon whole-grain mustard; (½ teaspoon red pepper flakes); Salt to taste
Blend to a uniform consistency, but do not process to a puree. Adjust the seasonings. The sauce will keep, covered and refrigerated, for up to 1 week. Serve at room temperature.
Lemon wedges and chopped parsley
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
2 pounds tripe
1 Court Bouillon or water to cover
1 tablespoon salt
1 cup flour
1 ½ teaspoons salt
1 teaspoon cayenne pepper
2 inches vegetable oil or lard
1 Tacos
1 Salsa Verde or Horseradish Sauce
Lemon wedges and chopped parsley
Let's Cook
Step 1.
Prepare as directed above: 2 pounds tripe
Step 2.
Cut into bite-sized squares or strips and wash well. Transfer to a pot and add: Court Bouillon or water to cover; 1 tablespoon salt
Step 3.
Bring to a boil, reduce the heat, cover, and simmer the tripe until very tender, about 3 hours.
Step 4.
Drain and set aside to cool. Mix together in a large bowl: 1 cup flour; 1 ½ teaspoons salt; 1 teaspoon cayenne pepper
Step 5.
When cool enough to handle, add the tripe to the bowl and toss to coat. Preheat the oven to 200°F.
Step 6.
Heat to 370°F in a deep-fryer, deep heavy pot, or Dutch oven: 2 inches vegetable oil or lard
Step 7.
Fry the tripe in batches until golden brown, adjusting the heat to maintain the right temperature. Transfer the fried tripe to a baking sheet lined with paper towels and transfer to the oven to keep warm while the other batches fry. Serve hot in: Tacos
Step 8.
Or serve as an appetizer with: Salsa Verde or Horseradish Sauce
Step 9.
Or simply garnished with: Lemon wedges and chopped parsley
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