TRIPITAS OR TRIPE
30 pounds tripe/tripas
water
2 cups lard (if desired)
1/4 cup season all or orange/lemon pepper
1 can evaporated milk
salt (to taste)
If desired tripe can be cooked straight out of the box/bag for better taste or can be washed by using a clean water hose.
Place tripitas in a large caldren and fill with water. Boil water until tripitas turn into a light pinkish color (add more water if needed). Then add the lard for quicker frying and thicker tripita or let tripitas fry in their own grease for a leaner light crispy tripita, 15 minutes before removing from caldren. Add seasoning and evaporated milk. Add salt for desired taste.
NOTE: Tripitas should be cooked out doors for better ventilation or in a well ventilated area.
30 pounds tripe/tripas
water
2 cups lard (if desired)
1/4 cup season all or orange/lemon pepper
1 can evaporated milk
salt (to taste)
If desired tripe can be cooked straight out of the box/bag for better taste or can be washed by using a clean water hose.
Place tripitas in a large caldren and fill with water. Boil water until tripitas turn into a light pinkish color (add more water if needed). Then add the lard for quicker frying and thicker tripita or let tripitas fry in their own grease for a leaner light crispy tripita, 15 minutes before removing from caldren. Add seasoning and evaporated milk. Add salt for desired taste.
NOTE: Tripitas should be cooked out doors for better ventilation or in a well ventilated area.
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