How To Make Tripitas Food

TACOS DE TRIPITAS -- TRIPE TACOS

Steps:

• Chop tripe into 3/8" dice and drop it into boiling water and simmer for 20 - 30 minutes while you assemble and prep the other ingredients.
• When the tripe is quite tender, drain it and allow it to dry a bit on some paper towels.
• Heat one tablespoon of oil in a frying pan then add the tripe, allowing it to brown a bit then turning down the heat a bit and let it continue cooking until it starts to get crispy.
• Reduce the heat to low and keep warm.
• In another pan, saute the onions in a tablespoon of oil until they are softened and starting to brown.
• Add half the salsa and the crispy tripe.
• Adjust the seasoning with salt and additional salsa as needed.
• Turn each 1/2 tortilla into a cone shape and spoon in some of the meat-onion mixture.
• Top with some cabbage, radish slices, and cilantro.
• Serve hot.

TRIPLETA

Steps:

• Spread the ketchup and mayonnaise on the bottom half of the bread. Add the cheese, then stack the ham, pork and steak on top. Add the fried plantains, if using, and finish with the lettuce and tomato.
• Heat the sandwich in a sandwich press until the bread is toasted.

TRIPLETA

Steps:

• Combine the salt, oregano, pepper and cumin in a bowl. In a blender, combine the vegetable oil and garlic and blend until smooth. Stir 1 cup of the garlic oil into the seasoning mix to make the marinade. (Set aside the remaining garlic oil.)
• Put the pork on a rimmed baking sheet and coat with some of the marinade, using about 1 tablespoon for each side. Refrigerate for at least 4 hours.
• Toss the beef with 1/4 cup of the marinade in a bowl, then refrigerate for at least 4 hours.
• Preheat the oven to 350˚ F. Put the pork on a clean baking sheet, cover with foil and roast until the pork is soft and very moist, 4 to 5 hours. Remove from the oven and let rest for 15 minutes, then shred the pork.
• After placing the pork in the oven, put the beef in a Dutch oven and add enough water to cover. Add the remaining 1 cup garlic oil and cook over medium heat until the beef is soft, about 2 hours. Remove from the heat and drain.
• Heat a griddle over medium-high heat and coat with cooking spray. Add some of the beef to the griddle, then some pork and then some ham; cook, breaking up the meat and stirring everything together with a spatula, until heated through, 3 to 4 minutes. Repeat to cook the remaining meat.
• Spread the cut sides of the rolls with mayonnaise and cheese sauce. Pile on the meat; top with the potato sticks and ketchup. Close the sandwiches and cut in half.

TIROPITA

Steps:

• Melt 6 tablespoons butter in small saucepan over medium-low heat. Whisk in the flour until smooth and cook, stirring constantly, for 2 minutes. Gradually pour in the milk, stirring constantly with a whisk or wooden spoon. Add the salt and nutmeg, stirring occasionally, until mixture is bubbly and thickened, 5 to 10 minutes.
• Mash the feta cheese with a fork in a bowl and stir in the grated kefalotiri, beaten eggs, and parsley. Pour in the hot white sauce and mix well.
• Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13-inch baking dish.
• Line the buttered baking dish with a sheet of phyllo dough and brush it with melted butter; keep the remaining phyllo sheets covered with plastic wrap while you work. Repeat with half of the phyllo sheets, brushing each sheet with butter, and letting them come up the sides of the baking dish. Pour in the cheese filling.
• Lay the remaining pastry sheets on top of the filling, brushing each with butter. Brush the top of the last sheet with butter and, with a sharp knife, score the top sheets into strips about 3 inches wide from one end of the baking dish to the other.
• Bake in the preheated oven until the pastry is golden brown and crisp, about 45 minutes. Let stand for 5 minutes, then cut into squares and serve hot.