Panza Guisada para Tacos (Shredded Tripe for Tacos)

Ingredients

• 450 g (1 lb) cooked tripe
• 2 tablespoons lard or safflower oil
• 80 ml (1/3 cup) finely chopped white onion
• 2 chiles serranos (Capsicum annuum), finely chopped, or to taste
• 80 ml (1/3 cup) loosely packed fresh epazote (Dysphania ambrosioides) leaves, divided
• 30–45 ml (2–3 tablespoons) tripe broth or chicken broth
• Sea salt, to taste
• To serve: warm corn tortillas, salsa verde cruda

Method

1. 1
   Cut the cooked tripe into narrow strips approximately 5 cm (2 inches) long.
2. 2
   Heat lard or safflower oil in a wide pan over medium-high heat until shimmering. Add the onion, serranos, and half the epazote. Fry, stirring occasionally, until the onion is soft and fully translucent — about 4–5 minutes.
3. 3
   Add the tripe strips and remaining epazote. Fry for 2 minutes, turning the strips so they make contact with the hot fat.
4. 4
   Add the broth and a pinch of sea salt. Cover the pan and cook over medium heat for approximately 5 minutes, shaking the pan occasionally. The filling should be moist and cohesive, not wet.
5. 5
   Taste and adjust salt. Spoon into warm corn tortillas and top with salsa verde cruda. Serve immediately.