Tripas

In Mexican cuisine, "tripas" refer to the small intestines of farm animals, which are meticulously cleaned, boiled, and then grilled to perfection. These delectable morsels are often used as taco fillings and are typically garnished with fresh cilantro, chopped onions, and a splash of chili sauce. To further enhance the flavor, they are frequently served alongside pico de gallo and guacamole.

Preparing tripas is quite an art. It involves using a special cooking vessel known as a "Disco" which features two discs: the top one holds water, while the bottom one employs wood or charcoal to generate heat. The tripas are boiled for several hours until they become tender. After boiling, they are cooked in their own fat to achieve the desired level of crispiness, whether that’s soft, medium crispy, or extra crispy.

Switching gears to Portuguese cuisine, "tripas" specifically refers to beef stomach. One of the most famous dishes is "Tripas à Moda do Porto" (tripe with white beans), a traditional favorite in the city of Porto. The residents of Porto are so fond of this dish that they are affectionately known as "tripeiros."