''Tripas'', in

Mexican cuisine Mexican cuisine consists of the cooking cuisines and traditions of the modern country of Mexico. Its earliest roots lie in Mesoamerican cuisine. Its ingredients and methods begin with the first agricultural communities such as the Olmec and M ...

(known as

chitterlings Chitterlings (), sometimes spelled chitlins or chittlins, are the small intestines of domestic animals. They are usually made from pigs' intestines. They may also be filled with a forcemeat to make sausage.'' Oxford English Dictionary'', 1st editi ...

in English-speaking countries), are the

small intestine The small intestine or small bowel is an organ in the gastrointestinal tract where most of the absorption of nutrients from food takes place. It lies between the stomach and large intestine, and receives bile and pancreatic juice through the ...

s of farm animals that have been cleaned, boiled and grilled. ''Tripas'' are used as filling for

taco A taco (, , ) is a traditional Mexican food consisting of a small hand-sized corn- or wheat-based tortilla topped with a filling. The tortilla is then folded around the filling and eaten by hand. A taco can be made with a variety of filling ...

s, and then dressed with condiments such as

cilantro Coriander (;

, chopped

onions An onion (''Allium cepa'' L., from Latin ''cepa'' meaning "onion"), also known as the bulb onion or common onion, is a vegetable that is the most widely cultivated species of the genus '' Allium''. The shallot is a botanical variety of the onio ...

, and chile sauce. They are also served with ''

pico de gallo ''Pico de gallo'' (, ), also called ''salsa fresca'' ('fresh sauce'), ''salsa bandera'' ('flag sauce'), and ''salsa cruda'' ('raw sauce'), is a type of salsa commonly used in Mexican cuisine. It is traditionally made from chopped tomato, oni ...

'' and ''

guacamole Guacamole (; (informally shortened to ''guac'' in the United States since the 1980s) is an avocado-based dip, spread, or salad first developed in Mexico. In addition to its use in modern Mexican cuisine, it has become part of international cuis ...

''.

Preparation

Tripas as prepared Mexican style require care by the cook, to avoid becoming rubbery. They are traditionally cooked in a "''Disco''" which is constructed of two tilling discs (commonly used in the farming industry) welded to an iron pole in the center of the discs to form a

wok A wok (; Pinyin: ; Cantonese ) is a deep round-bottomed cooking pan from China. It is believed to be derived from the South Asian karahi. It is common in China and similar pans are found in parts of East, South and Southeast Asia, as well as b ...

like bowl on top of the pole with another disc about below it. The ''tripas'' are placed in the top disc and filled with water while the lower disc is filled with wood or charcoal, thus creating the heat to cook. The ''tripas'' are boiled for several hours until tender, adding water as needed. Once they are tender the cook will allow the water to boil off and then finish the preparation by continuing to let them cook in their own fat. Tripas are prepared in three levels: # 'Soft' preparation is attained shortly after the water boils off while the tripas are still tender with a velvet like texture. Properly prepared, they should not be rubbery but should have some firmness to them. # 'Medium Crispy' is reached by allowing the ''tripas'' to continue to cook in their own fat long enough for the exterior to crisp and harden. The center of the tripas are usually still soft and velvety. # 'Extra Crispy' preparation is reached by allowing the ''tripas'' to cook long enough to get crispy all the way through. Sometimes lard is added to the disco to reach this level of crispness but the true " Cocineros" (Mexican chefs) contend that it is best done using their own fat.

Portuguese tripas

''Tripas'' or '' dobrada'' in

Portuguese cuisine The oldest known book on Portuguese cuisine, entitled ''Livro de Cozinha da Infanta D. Maria de Portugal'', from the 16th century, describes many popular dishes of meat, fish, poultry and others. ''Culinária Portuguesa'', by António-Maria De O ...

is beef stomach, and in the form of ''

tripas à moda do Porto Tripas à moda do Porto or dobrada à moda do Porto in Portuguese cuisine is a dish of beef stomach made with tripe with white beans, carrots and rice. It is considered the traditional dish of the city of Porto, in Portugal, and widely known acros ...

'' (

tripe Tripe is a type of edible lining from the stomachs of various farm animals. Most tripe is from cattle, pigs and sheep. Types of tripe Beef tripe Beef tripe is made from the muscle wall (the interior mucosal lining is removed) of a cow's sto ...

s Porto style, with

white beans The navy bean, haricot, pearl haricot bean, Boston bean, white pea bean, or pea bean is a variety of the common bean (''Phaseolus vulgaris'') native to the Americas, where it was first domesticated. It is a dry white bean that is smaller than m ...

, rice and carrots) is considered the traditional dish of the city of

Porto Porto or Oporto () is the second-largest city in Portugal, the capital of the Porto District, and one of the Iberian Peninsula's major urban areas. Porto city proper, which is the entire municipality of Porto, is small compared to its metropol ...

, whose inhabitants are informally known as ''tripeiros''. It is a typical and usual dish across many different regions of Portugal and is most widely known outside Porto as dobrada.

Porto Editora Porto Editora is the largest Portuguese publisher with a consolidated turnover of more than 90M € in 2010. It is the leading educational publisher in PortugalHerbert R. Lottman, "Publishing in Portugal", ''Publishers Weekly'', Volume 213, Issue ...

– Lenda dos Tripeiros na Infopédia

m linha M, or m, is the thirteenth letter in the Latin alphabet, used in the modern English alphabet, the alphabets of other western European languages and others worldwide. Its name in English is ''em'' (pronounced ), plural ''ems''. History Th ...

Porto: Porto Editora. onsult. 2021-12-15 12:15:35 Disponível em https://www.infopedia.pt/$lenda-dos-tripeiros

References

{{Beef Portuguese cuisine Mexican cuisine Beef Offal

Preparation

Portuguese tripas

See also

References