Tripe Tacos in Herbal Tomatillo Sauce with Toasted Seeds and Nuts
Tripe Tacos in Herbal Tomatillo Sauce with Toasted Seeds and Nuts is a flavorful Thai Thai Recipes dish prepared with quality ingredients. Poach the tripe in salted water for 3 hours in a large pot, changing the water halfway through.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPoach the tripe in salted water for 3 hours in a large pot, changing the water halfway through.
The tripe should be soft and pliable when done.
Drain and let tripe cool.
Toss the chopped tomatillos, onions, jalapeños, and garlic in 2 tablespoons oil.
Broil on a foil- lined baking sheet until vegetables are blackened in spots, 10 to 15 minutes.
Purée the blackened vegetables, herbs, fish sauce, lime zest and juice in a blender.
Let sauce cool.
Slice the cooled tripe into 1/4-inch strips.
Heat the remaining 1/2 cup of oil in a large nonstick skillet over medium heat.
Working in batches, carefully pan-fry the strips of tripe on one side until golden brown.
Place tripe on a paper towel–lined plate as you work and sprinkle with salt.
After the last batch, drain the pan of all oil and add the pan-fried tripe and the tomatillo sauce.
Toss the tripe in the sauce over medium heat until softened and coated.
Assemble the tacos: Warm the tortillas.
Divide the tripe between the tortillas and top with toasted seeds and nuts.
Garnish with additional chopped herbs and white onion, if desired.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.
