Street Tacos & Charred Meats

Tacos de Tripa in Los Angeles

Look for golden, crackling rings of beef tripe sizzling on the comal before being ladled into warm tortillas with fresh salsa at Imperial Night Market in Downtown LA on Friday, Saturday and Sunday evenings, when a vendor is serving it. Free entry.

2300 E 15th St, Downtown LA · Free entry
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CATEGORY
Street Tacos & Charred Meats
PREPARATION
Cleaned beef intestines boiled tender, then crisped in rendered fat on a comal.
MARKET
Imperial Night Market, Downtown LA
ABOUT THE DISH

About Tacos de Tripa

Tacos de tripa are made from small or large beef intestines, known in Mexican butchery respectively as tripa de leche and tripa gorda. Preparing intestines required extensive cleaning and meticulous boiling.

Once the braising liquid evaporates, the intestines fry in their own rendered fat until diners get their requested texture, ranging from tender and chewy to thoroughly crisped, finished with chopped onions, cilantro, and chile salsa.

Crispy golden crust with rich, savory centerCarefully cleaned and boiled before final fryingFried in its own rendered natural fatGarnished with chopped onion, cilantro, and lime

If you like Tacos de Tripa

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Frequently asked questions

What part of the animal is used for tacos de tripa?

Tacos de tripa are made from cleaned farm animal intestines, most commonly beef intestines.

Can tripa be ordered with different textures?

Yes, diners traditionally request tripa either soft and tender, medium-crisp, or extra-crispy and golden.

Sources