Name: Information
Prep time: 10 min
Cook time: 2 h

If you’re ready to take your taco game to the next level, these tripe and sweetbread tacos with bone marrow hollandaise and fried egg deliver a flavor-packed experience like no other. Inspired by gourmet street food, this recipe layers crispy textures and rich, umami flavors into every bite. Roasted bone marrow is whipped into a silky hollandaise sauce, sweetbreads are simmered and crisped to perfection, and tripas bring that irresistible crunch. Add a sunny-side-up egg on top and tuck it all into a crunchy cheddar cheese shell, and you’ve got tacos that are as indulgent as they are nutrient-dense. Perfect for an elevated dinner, a daring weekend cook, or impressing guests who love bold food adventures, this recipe proves that offal belongs at the center of the plate.

Prep time

10 min

Cook time

2 hrs

Servings

Ingredients

3 lb Marrow bones
3 Egg Yolks, large
3.5 oz Unsalted Butter
1.04 lb Beef Sweetbreads
2.05 lb Beef Tripas
2 tbsp Pluck Original Seasoning
1 tsp Pink Himalayan Salt
16 oz Aged Cheddar, grated
4 Eggs

Directions

Step 1

Preheat oven at 400 degrees and place parchment paper on a tray or cookie sheet. Lay out bone marrow bones on the parchment paper and season with salt. Roast for an hour.

Step 2

While marrow bones are roasting, cook the beef tripas in an Instant Pot with two cups of water and a teaspoon of salt for 50 minutes. Drain and cool them down.

Step 3

Lower the oven temperature to 350 degrees and on another cookie sheet or tray, place a sheet of parchment paper and place loosely packed 1/4 measuring cup amounts of grated cheddar cheese. Bake for 7 minutes per tray and set aside to cool down.

Step 4

Simmer the beef sweetbreads in a sauce pot with water for 15 minutes. Drain. Season with two pinches of salt. Cool down. Cut or slice into cubes or chunks.

Step 5

Remove the bone marrow bones from the oven and cool them down. Once they're cool to the touch, remove the marrow into a bowl and scrape off the arrow on the parchment paper into the bowl as well. It's makes 3 ozs of marrow. Mix with butter. Melt and mix them in a sauce pot, strain, and set the mix aside.

Step 6

Place some water in a sauce pot and heat it up on the stove on low and place a bowl on top of it with the egg yolks. Whisk the egg yolks ad slowly ad in the melted butter-marrow mixture until it thickens. Keep it warm and season with Pluck and stir.

Step 7

Toast the tripas and Sweetbreads in a frying pan with the drained marrow until crisp.

Step 8

Fry some sunny side up eggs in the rendered drained fat from the tripas and sweetbreads.

Step 9

Make some tacos and sprinkle them with Pluck and top with some Hollandaise Sauce.

Recipe

Claribel Estrella

Claribel Estrella is a passionate home cook and flavor explorer with a deep love for nose-to-tail cuisine. Her recipes celebrate heritage ingredients, bold textures, and unapologetically rich flavors—bringing ancestral techniques to the modern table with flair and respect.

Crispy Tripe & Sweetbread Tacos with Bone Marrow Hollandaise and Fried Egg