Street taco on organic corn tortilla with onions and cilantro.
Tripa — beef small intestine — is one of the most polarizing taco proteins and one of the most rewarding for those who commit to it. The intestine is cleaned, cut into pieces, and cooked low and slow until tender, then finished on a hot griddle until the exterior is caramelized and slightly crispy — almost crunchy — while the interior remains rich and fatty. The fat content of tripe is what makes it extraordinary on the griddle. Nothing caramelizes quite like intestine fat.