You’ll rarely find tripa served as a solo steak; its home is the tortilla. A proper taco de tripa starts with two small corn tortillas, warmed until they’re bendy. Then comes the meat—a generous scoop of those crispy, fatty ribbons—topped with fresh pico de gallo, a squeeze of lime, and salsa of your choice.
If you’re new to the party, ask for it dorada (crispy). The crunch hides the fact that you’re eating intestine, making the transition way easier. Locals know that a good taquero (taco master) will chop the tripa with a cleaver, creating a mix of crunchy bits and tender pieces that play off each other perfectly.
Pro tip: Don’t drown it in sauce. A good tripa has a natural beefy flavor that a heavy salsa can hide. Start with just lime and salt, then add heat slowly.
