Burrito with beef tripe, rice, beans, lettuce, pico de gallo, shredded cheese, sour cream and a side of red and green salsa.
Where this dish comes from
The tripa burrito is a fixture of northern Mexican border cuisine, particularly in the taqueria tradition of Chihuahua, Sonora, and their Texas border-city counterparts. Beef intestines — cleaned, boiled, then crisped on a griddle — were a pragmatic use of the whole animal in ranching communities, and their intensely savory, fatty character made them a natural filling for a quickly assembled burrito. The style traveled north with Mexican migrant workers and took deep root in the taquerías of San Antonio, El Paso, and the Rio Grande Valley, where tripa burritos remain a morning and weekend staple.
1 lb beef small intestines (tripa), cleaned (ask your butcher or find at a Latin market)
1 tsp kosher salt
1 tsp garlic powder
1 tsp cumin
4 large flour tortillas (10-inch burrito-size)
1 cup refried beans (canned or homemade), warmed
1 cup cooked Mexican-style rice, hot
1 cup shredded Chihuahua, Oaxaca, or Monterey Jack cheese
½ cup Mexican crema or sour cream
*Pico de Gallo:**
3 Roma tomatoes, small dice
¼ white onion, minced
1 jalapeño, minced (seeds out)
¼ cup fresh cilantro, chopped
Juice of 1 lime
Salt to taste
*To serve:**
Salsa taquera or your favorite hot sauce
Lime wedges
Instructions
1
**Clean and boil the tripa:** Rinse intestines thoroughly under cold water. Place in a pot, cover with water, add a pinch of salt, half an onion, and 2 garlic cloves. Bring to a boil, then simmer for 1.5–2 hours until very tender. Drain and pat dry. Cut into 1-inch pieces.
2
**Make the pico de gallo:** Combine diced tomatoes, minced onion, jalapeño, and cilantro. Squeeze in lime juice, season with salt, and toss. Let sit at least 10 minutes; drain excess liquid before using.
3
**Crisp the tripa:** Heat a dry cast-iron skillet or comal over high heat until smoking. Add tripa pieces in a single layer — do not crowd. Sear 3-4 minutes per side without moving, until the exterior is deeply browned, crispy, and slightly charred in spots. Season with salt, garlic powder, and cumin. Remove from heat.
4
**Warm the tortillas:** One at a time, warm each tortilla directly over a gas flame or in a dry skillet for about 20 seconds per side, until soft with light char spots. Keep wrapped in a kitchen towel.
5
**Build the burrito:** Lay a warm tortilla flat. Spread a generous spoonful of warm refried beans across the lower third. Add a scoop of hot rice, then a portion of the crisped tripa.
6
**Add toppings:** Sprinkle shredded cheese over the hot tripa so it starts to melt. Spoon on a tablespoon of pico de gallo (well-drained) and drizzle with crema.
7
**Roll it up:** Fold the left and right sides of the tortilla inward about 1.5 inches, then roll from the bottom up firmly, keeping everything tight.
8
**Toast the burrito:** Place the burrito seam-side down in the same hot skillet for 30-45 seconds until golden and sealed. Flip and toast the other side briefly.
9
**Serve:** Cut in half on the diagonal. Serve with salsa taquera and lime wedges on the side.