What are tripas?

Tripas are both a type of small thing and Mexican food that is made. Specifically, trip is the thin intestines of cows, pigs or goat, although the thin intestines of beef are most commonly used. The recipe, which is made of intestines, involves cutting them into strips, cooking and then grilling pieces until the desired texture is achieved. The resulting meat can be served in tacos, soup or as a simple crispy snack with fresh lime at the top. This term is sometimes used to indicate the lining of the stomach of cows, also called Tripe, and in Portugal can refer to the inner pieces of the udder of the cow. This can be achieved by cooking the intestines in water for at least 15 minutes. The waters that can be created by the boiling process are not always considered pleasant, which means that food is often cooked by Complete outdoors.

In traditional Tripas preparation, the intestine is boiled for a long time, sometimes more than three hOdiny. This is necessary to achieve a softer texture, because the meat is initially very hard and chewing. Water can sometimes be flavored with garlic, pepper or bay leaves. For recipes in which the final texture of the meat is intended to be very crunchy, cooking is not necessary for a long time necessary beyond what is necessary to clean the meat.

As soon as the texture is soft, the trip is dried and moves to a pan with a heavy bottom or grill. They can be cooked at three different donor levels. For a very soft creamy texture it is necessary to cook only a few minutes in the pan. If they are cooked a little longer, the outer surface will turn brown and develop a sharp texture. Finally, especially on a hot grill, the pieces can be intestinal until they are crispy up to all the time like bacon.

There are two different methods that can be used during the last cooking in the pan. One of the beliefs is that the tripas should be cooked in a dry pan, so their own fat portrays and cooks meat. Another method is to add to FriNVE adding laru or beef fat to provide additional taste and increase the crispness of the final product.

Completed tripas can be served with fresh coriander, onion and tomatoes wrapped inside warm tortilla. If they are crunchy, the pieces can be placed in the salad or use anywhere where the bacon would be, even if the taste is different. If the intestines are made of pigs, they can be added to the type of spicy soup along with pig legs and onions.