Steps
- Briefly rinse 1.8kg of cleaned beef tripas and drain. Cover with water in a large pot, add 1 teaspoon of salt, and bring to a boil.
- Cover and simmer over low heat for about 30 minutes, until tender. Cool, skim the surface fat, and drain well. Pat dry and cut into 1in / 2.5cm pieces.
- Heat 2 tablespoons of canola oil in a large skillet over medium-high heat. Fry the tripas for 8-10 minutes, until golden outside but still tender inside. Season with salt.
- Warm 12 corn tortillas. Fill with tripas, 1 finely chopped white onion, and 1 finely chopped bunch of cilantro. Finish with salsa.