Tripas

🥘 Ingredients

• beef small intestine 2 lb
• coarse salt 2 Tbs
• white vinegar ¼ cup
• white onion ½
• garlic 4 cloves
• bay leaves 2
• whole milk 2 cup
• water 2 qt
• lard 2 Tbs
• kosher salt 1 tsp

1. 1

   Rinse beef small intestine under cold running water, turning each length through, then rub it hard with coarse salt and white vinegar and rinse it again until the water runs clear.
2. 2

   Simmer @&( timer with white onion , garlic , bay leaves , whole milk , and water in a stockpot for 2 hr , until a strand gives when you pinch it — the milk is what takes the barnyard off.
3. 3

   Drain @&( timer , cut them into 3-in lengths, and dry them well on a towel, because a wet strand steams instead of crisping.
4. 4

   Crisp @&( timer on a hot plancha in lard with kosher salt for 15 min , turning them, until the outside is hard and crackling and the inside is still chewy.