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Crispy grilled beef intestines seasoned with salt and lime are a beloved taco filling. This high protein, keto-friendly street food is a fresh, carnivore favorite with irresistible crunch.
Rinse beef intestines thoroughly under cold running water. Carefully trim away excess fat but avoid removing all fat for better crisping.
Bring a large pot of water to a boil and add the intestines. Simmer for 40 minutes over medium-low heat, skimming off any foam.
Drain the intestines, then cut into 2-3 inch pieces. Pat thoroughly dry with kitchen towels to avoid splatter during grilling.
Preheat a grill or cast-iron skillet over medium-high heat. Grill or sear the tripas, turning as needed, until golden and crispy—about 10-12 minutes per batch.
Season immediately with kosher salt and black pepper. Serve hot, finished with a generous squeeze of fresh lime.
