Tripas

Tripas

Machitos with beans
Alternative names	Machitos
Type	Sauce
Place of origin	Mexico
Main ingredients	small intestines

Tripas, in Mexican cuisine, otherwise tripe, are the small intestines of farm animals that have been cleaned, boiled and grilled.Tripas are used as filling for tacos, then dressed with condiments such as cilantro, chopped onions, and chile sauce. They are also served with pico de gallo and guacamole'.

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 like bowl on top of the pole with another disc about 8" - 10" 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 to three levels:

Tripas in Portuguese cuisine, is beef stomach, and in the form of Tripas à moda do Porto (tripe with white beans) is considered the traditional dish of the city of Porto, whose inhabitants are informally known as tripeiros.