Tripas

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Tripas, also known as Machitos, in Mexican cuisine are small intestines of farm animals that have been cleaned, boiled and grilled. Tripas are normally used as filling for tacos, then dressed with condiments such as cilantro, chopped onions, and chile sauce. Tripas as prepared Mexican style require careful attention by the cook to avoid becoming rubbery. The Mexican preparation, however, does not add any breading or much fat, thus helping to retain the healthful low fat, high protein characteristics of this type of meat.

Tripas de leche are similar in appearance to regular tripas, but are made from the internals of a cow's udder. Tripas de leche are typically tenderized by marinating, then grilled.

Tripas in Portuguese cuisine, is beef stomach, and in the form of Tripas à moda do Porto (tripe with white beans) is considered the traditional food of the city of Oporto. People from Oporto often known as tripeiros or tripe eaters.

See also Chitterlings and Tripe. For use of tripe (stomach) in Mexican cooking, see menudo. Because of their name, machitos are sometimes mistaken for criadillas, which are grilled bull testicles.