Air-Fried Tripas: A Quick, Crispy, And Delicious Treat

Tripas, or small intestines, are a traditional Mexican dish that can be cooked in an air fryer. While the idea of eating intestines may be off-putting to some, when prepared correctly, they can be a delicious and healthy dish. In this article, we will explore the process of making tripas in an air fryer, including the cleaning, cooking, and seasoning methods to ensure a tasty and crispy final product.

Cleaning tripas

Tripas, or small intestines, can be purchased pre-cleaned from some stores, but they will still need to be cleaned and prepared thoroughly before cooking.

To clean tripas, first wash the intestines one at a time under running water. Then, fill a pot with water and heat it until it boils. Drop the intestines into the boiling water and leave them for around 15-20 minutes. This process will produce a strange and unpleasant smell, so it is recommended that you cook outdoors if possible.

After boiling, the tripas should be tender, not tough and rubbery, and with a little firmness. Remove the intestines from the pot and strain the excess water. At this point, the tripas are usually fried until the desired texture and crispiness are achieved. However, if you want to boil the tripas further to make them softer, you can add salt, pepper, garlic, bay leaves, or other seasonings of your choice to the water and continue boiling for a couple of hours.

If you are using an air fryer, after boiling and straining the tripas, pat them dry with a paper towel. Brush the tripas lightly with oil and transfer them to the air fryer. Cook at 350°F for 10 minutes on each side until toasted.

Boiling tripas

Tripas, or small intestines, are a traditional food in Mexican and Asian cuisines. They can come from a pig, goat, or cow, but beef small intestines are the most common variety used in Mexican dishes.

Tripas can be purchased pre-cleaned, but they will still need to be thoroughly cleaned and prepared before cooking. To clean the tripas, first, wash the intestines one at a time under running water. Then, fill a pot with water and bring it to a boil. Add the intestines and let them cook for 15-30 minutes. This process will produce a very unpleasant smell, so it is recommended to cook tripas outdoors.

After boiling, the tripas should be tender but still have a bit of firmness to them. At this point, they can be fried to achieve the desired texture and crispiness. If you want to boil the tripas for longer, you can add seasonings like salt, pepper, garlic, and bay leaves to the water. Boiling the tripas for an additional hour will make the meat even more tender.

• Clean the tripas by washing them under running water.
• Cut the tripas into manageable lengths of about 6-12 inches.
• Place the tripas in a pot of boiling water and cook for 15-30 minutes.
• After boiling, strain the excess water and pat the tripas dry with paper towels.
• If desired, boil the tripas for an additional hour to make them even more tender. Add seasonings to the water during this step.
• Once the tripas have reached your desired level of tenderness, remove them from the pot and set them aside.

Note: The traditional method of cooking tripas involves using a "disco," which is a Mexican wok made from two tilling discs connected and stacked on top of each other with a welded iron pole in the middle. The upper disc is used for boiling and cooking the tripas, while the lower disc is for the heating element. If you don't have a disco, a wok or a deep frying pot can be used instead.

Frying tripas

• Cleaning: Wash the tripas thoroughly under running water. This step is important to remove any impurities and ensure they are safe to eat.
• Boiling: Place the cleaned tripas in a pot of boiling water for 15-20 minutes. This helps to tenderize the intestines and make them ready for frying.
• Draining: After boiling, remove the tripas from the water and drain them well. It is important to remove any excess water before the next step.
• Frying: Heat a skillet with about 2 tablespoons of oil. Once the oil is hot, place the tripas in the pan and fry for 8-10 minutes. This will give them a golden exterior while keeping the inside soft. You can adjust the frying time to achieve your desired level of crispiness.
• Serving: Serve the fried tripas immediately. They go well with soft taco-sized tortillas, salsa, onions, cilantro, and lime juice. You can also add garnishes like purple cabbage, queso fresco, and charro beans.

It is important to note that frying tripas may produce a strong and unpleasant smell, so it is recommended to cook them in a well-ventilated area or outdoors. Additionally, make sure to wear oven mitts when handling the hot pan or grill.

Serving tripas

Tripas are often served in tacos with warm corn tortillas. They can be seasoned with salt, garnished with onion, cilantro, and spicy salsa, and topped with lime juice.

Tripas can also be served with rice and beans, or as part of a stew.

For a more substantial meal, tripas can be served with charro beans, purple cabbage, queso fresco, onions, and salsa.

If you're looking for a more exotic dish, try serving tripas with cassava and chimichurri.

Storing leftover tripas

If you have leftover tripas, you can store them in an airtight container in the refrigerator for up to 3 to 4 days. Make sure to cool the tripas to room temperature before storing them in the fridge.

To store leftover tripas for longer, you can freeze them. Spread the tripas out on a baking sheet and place them in the freezer. Once they are frozen, transfer them to a freezer bag or airtight container. They can be stored in the freezer for up to 3 months.

When you are ready to enjoy your frozen tripas, simply thaw them in the refrigerator overnight and then reheat them in the air fryer, oven, or stovetop until crispy and heated through.

Leftover tripas can be a great addition to many dishes. You can chop them up and add them to tacos, burritos, soups, or stews. They can also be served as a side dish with rice, beans, tortillas, salsa, or guacamole.

It is important to note that tripas should be consumed within a safe period, and proper food handling practices should be followed to prevent foodborne illnesses.

Frequently asked questions