{{short description|Mexican dish}} {{distinguish|text=Tripe}} {{about||the 2023 poetry collection by Brandon Som|Tripas (poetry collection)}} {{Infobox prepared food | name = Tripas | image = 200611925 1788471ce7 o d.jpg | caption = Machitos with beans | alternate_name = | country = Mexico | region = | creator = | course = | type = Offal | served = | main_ingredient = Intestines | variations = | calories = | other = }}
'''''Tripas''''', in Mexican cuisine (known as chitterlings in English-speaking countries), are the intestines of farm animals that have been cleaned, boiled and grilled.<ref>{{cite web |url=https://www.fda.gov/Food/FoodSafety/RetailFoodProtection/FoodborneIllnessandRiskFactorReduction/RetailFoodRiskFactorStudies/ucm121509.htm |title=Reducing Risk Factors at Retail and Food Service ''Maricopa County, Arizona Environmental Health Division'' November 30, 2006 |website=Food and Drug Administration |archive-date=July 10, 2009 |archive-url=https://web.archive.org/web/20090710102429/https://www.fda.gov/Food/FoodSafety/RetailFoodProtection/FoodborneIllnessandRiskFactorReduction/RetailFoodRiskFactorStudies/ucm121509.htm }}</ref> ''Tripas'' are used as filling for tacos, and then dressed with condiments such as cilantro, chopped onions, and chile sauce. They are also served with ''pico de gallo'' and ''guacamole''.
==Preparation== thumb|Tripas at a taco stand|250px Tripas as prepared Mexican style require care by the cook, to avoid becoming rubbery.<ref>{{cite news |last1=O'Neil |first1=Erica |title=Small Intestine: Tacos de Trips at La Salsita |url=https://www.phoenixnewtimes.com/restaurants/small-intestine-tacos-de-tripas-at-la-salsita-6516343 |access-date=7 July 2021 |publisher=Phoenix New Times}}</ref> 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 like bowl on top of the pole with another disc about {{convert|8|to|10|in|cm}} 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.<ref>{{cite web |last1=P. |first1=Eugene |title=What Are Tripas? |url=https://www.delightedcooking.com/what-are-tripas.htm |website=Delighted Cooking |access-date=7 July 2021}}</ref>
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== {{Main|Dobrada (food)|Tripas à moda do Porto}} [[File:Tripas (8907365960).jpg|thumb|right|A typical dish of ''tripas à moda do Porto'' (tripes Porto style) also known as ''dobrada'' across Portugal.]] ''Tripas'' or ''dobrada'' in Portuguese cuisine is beef stomach, and in the form of ''tripas à moda do Porto'' (tripes Porto style, with white beans, rice and carrots) is considered the traditional dish of the city of Porto, 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.<ref>Como surgiram as Tripas à Moda do Porto – com receita e melhores restaurantes para degustar! (Villè Blog) https://villeblog.pt/as-tripas-a-moda-do-porto-com-receita-e-melhores-restaurantes/</ref><ref>Porto Editora – Lenda dos Tripeiros na Infopédia [em linha]. Porto: Porto Editora. [consult. 2021-12-15 12:15:35]. Disponível em https://www.infopedia.pt/$lenda-dos-tripeiros</ref>
==See also== * ''Gopchang'' * {{portal-inline|food}}
==References== {{reflist}}
{{Beef}} {{Mexican cuisine}}
Category:Portuguese cuisine Category:Mexican meat dishes Category:Cuisine of Nuevo León Category:Beef Category:Offal Category:Tripe dishes