Tripas Tacos Near You, Los Angeles and Beyond
Find the best tripas tacos near you, ranked by taco focus — real taquerias and trucks with hours and directions.
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How to spot good tripas tacos
- Tripas are boiled first, then crisped on the griddle to order. The crisping is the point, so ask for them bien doradas if you want crunch.
- They should be crisp outside and tender inside. Pale and chewy means they came off the griddle early.
- Lime and salsa verde cut the richness; most people skip the heavier red salsas here.
- Tripas need their own pan and often sell out, so they are easier to find in the evening.
What Are Tripas Tacos?
A tripas taco is beef small intestine, cleaned, boiled tender and then fried on the griddle until the outside is crackling-crisp and the inside stays soft, chopped onto a corn tortilla with onion, cilantro and salsa. It is a polarising, deeply savoury taco best eaten straight off a hot comal
This guide covers what tripas are, how they should be cooked, and where to order them.
Tripas (Tacos de Tripas) are Central Mexico tacos made with cleaned beef intestine, boiled then crisped on the griddle, served on corn tortillas.
Ordered doraditas (crispy) or suaves (soft)
Tripas: your questions
What is in a tripas taco?
beef small intestine, specifically cleaned beef intestine, boiled then crisped on the griddle. Usually topped with onion, cilantro, salsa roja, lime.
What tortilla do tripas tacos use?
Corn. Corn tortillas are naturally gluten-free, though the fryer and seasonings may not be.
Where can I find tripas tacos in the US?
Los Angeles, Chicago.
Where do tripas tacos come from?
Central Mexico, Mexico. Known in Spanish as Tacos de Tripas.
Last updated September 29, 2026. Venue details refresh with each data import.