Tacos de Tripa with a Mediterranean Twist

Ingredients

• 2 tablespoons olive oil
• 1 pound pork tripe
• 2 whole lime
• 0.25 cup cilantro
• 1 whole onion
• 3 cloves garlic
• 5 whole tomatillos
• 2 whole jalapeno
• 1 whole avocado
• 5 whole radishes
• 8 whole corn tortillas

Instructions

1. 1Clean the pork tripe thoroughly under cold running water, then cut into small, bite-sized pieces.
2. 2In a large skillet, heat the olive oil over medium heat. Add the pork tripe and cook until crispy and golden, about 15-20 minutes, stirring occasionally.
3. 3While the tripe is cooking, prepare the salsa by combining tomatillos, jalapeno peppers, garlic, and onion in a blender. Blend until smooth.
4. 4Pour the salsa into a saucepan and simmer over medium heat for 10 minutes, or until thickened. Season with salt to taste.
5. 5Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side. Keep them warm in a clean kitchen towel.
6. 6Slice the avocado and radishes thinly. Cut the limes into wedges.
7. 7Assemble the tacos by placing a spoonful of crispy tripe on each tortilla. Top with salsa, avocado slices, radish slices, and a sprinkle of cilantro.
8. 8Serve immediately with lime wedges on the side for squeezing over the tacos.