Tripe Tacos with Kenyan-Style Salsa
A twist on traditional Mexican tripe tacos, featuring a unique Kenyan-style salsa to add a burst of flavor. This recipe brings together the rich flavors of Mexico and the spice of Kenya.
Ingredients
- ●1 pound Tripecleaned and cut into small pieces
- ●1 cup Kenyan-Style Salsasee below for ingredients and preparation
- ●1 teaspoon Cumin
- ●1 teaspoon Chili powder
- ●1/2 teaspoon Paprika
- ●3 cloves Garlicminced
- ●2 tablespoons Lime juice
- ●1/4 cup Aerated water
Instructions
- 1
In a large Dutch oven, combine tripe, cumin, chili powder, and paprika. Cook over medium heat, stirring occasionally, until the tripe is browned.
- 2
Add garlic, lime juice, and aerated water to the pot. Bring to a boil, then reduce the heat to low and simmer for 1 hour.
- 3
While the tripe is cooking, prepare the Kenyan-style salsa. See below for ingredients and preparation.
- 4
Once the tripe is cooked, shred it into small pieces and season with salt to taste.
- 5
Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
- 6
Assemble the tacos by placing a portion of the shredded tripe onto a tortilla, followed by a spoonful of Kenyan-style salsa.
- 7
Serve immediately and enjoy!