The video is a detailed cooking tutorial for preparing beef tripe tacos. The process starts with cleaning the tripe by removing the fat and membrane. The cleaned tripe is then cooked in boiling water with onions and garlic. After cooking, the tripe is degreased by simmering it with fat until the fat is released and evaporated. The cooked tripe is then chopped into small slices and fried.
The sauce for the tacos is prepared in a molcajete, a traditional Mexican stone mortar. The sauce is made with garlic, onion, and chili, and topped with tomatoes. The tripe is then browned in the sauce until it's golden brown.
The tacos are served hot with fresh cilantro, lemons, and onions. The sauce is flavored with a spicy chile de arbol sauce and lemon. The video ends with a note that the tripe is best enjoyed at night as it doesn't taste the same during the day.
1. The speaker's favorite taco is prepared with beef tripe, also known as milk tripe, tripitas, or chinchulines.
2. The beef tripe is compared to marrow-top tacos and barbecue bible tacos, but the speaker notes that they are different.
3. The speaker has 5 kilos of tripe, which will be enough for about 3 or 4 people.
4. The first step in preparing the tripe is cleaning it by removing the fat.
5. The speaker recommends cleaning the tripe by hand, as it is easier and less likely to break them.
6. The speaker also cleans the membrane of the tripe, which sometimes comes out on its own.
7. After cleaning, the tripe is left to release fat for approximately an hour, followed by another hour for the water to evaporate.
8. The speaker then strains the fat for two months to create a liquid similar to lard, which can be used for cooking.
9. The cleaned and degreased tripe is then run under a stream of water to finish cleaning any impurities.
10. The speaker cooks the tripe in boiling water with an onion and two whole heads of pure acts for about an hour.
11. The tripe is then fried with a red sauce prepared with tomatoes, onion, and a whole head of garlic.
12. The sauce is made in a molcajete with a base of black pepper salt, garlic paste, toasted chile de arbol, and tomatoes.
13. The tripe is then served with tortillas and the spicy sauce.