Home » Vault » Chicharrones de Tripa
Chicharrones de Tripa
For regions like mine (North of Tamaulipas, Mex), Chicharrones are anything fried in a big cazo with lard. The most popular chicharrones are Bofe (beef lungs), Tripas (intestines), pork belly, and beef (rendering fat). But there is a wide variety of chicharrones in Mexico, and they are prepared differently everywhere. The bad thing about Tripa, is that it shrinks a lot, but at least is affordable. The cazo is from my friends at cemcui.com use the code NOWAYJOSE at the checkout for a discount.
Ingredients
Method
More from the Vault
Homemade Snickers Bar
I love Snickers bars, and I had no idea how easy it is to make them from scratch! No complicated steps, barely…
French Brioche
Brioche is one of the richest doughs I’ve ever made, yet fluffy like a cloud. Unlike the common assumption, th…
Vodka Pasta
Vodka pasta is one of those delicious dishes which is faaar greater than the sum of its parts. This is a tough…
One Pot Shawarma Rice
This a super easy one pot dish inspired by one of my favorite foods on Earth. I marinate my chicken thighs in…
Flour Tortillas
What's up, tortilla lovers! If you're a fan of Mexican food (and who isn't?), you know that nothing beats the…
Sheetpan Chicken Kefta
You guys went bonkers for my sheetpan kefta recipe, so I went ahead and developed a lighter version with chick…
Babish's Ultimate Chicken Parm
A couple of subtle but noticeable changes to the orthodoxy of chicken parm make this a luxurious and addiction…
Chicken Parmesan
Today on basics, we are making chicken parmesan!