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Tripe-Sweetbread Cheese Street Tacos with a Fried Egg and Roasted Bone Marrow Hollandaise

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Recipe by Claribel Estrella

Instructions

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.

Ingredients

3 pounds Marrow bones

3 Egg Yolks, large

3.5 ounces Unsalted Butter

1.04 Beef Sweetbreads

2.05 Beef Tripas

2 tablespoons Pluck Seasoning

1 teaspoon Pink Himalayan Salt

16 ounces Aged Cheddar, grated

Eggs

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