Lately, I have been thinking about the many ways that Tripe and other offal cuts are prepared in Mexico, like in these “Tripe Quesadillas” from the State of Chiapas. Unfortunately, it seems that all of these interesting dishes are disappearing from our tables. I hope that the newer generations acquire an interest in our dishes and preserve them as a very important part of our culture.

This recipe for Tripe Quesadillas was given to me by my older brother; he lives in Tapachula, a picturesque town in the State of Chiapas, right on Mexico’s southern border with Guatemala. He sent me a video of the local eatery at the municipal market where he likes to go with his family on the weekends and enjoy these delicious quesadillas. The other day I made them at home using some leftover menudo from the weekend.

So, the next time you make menudo, make sure to cook some extra tripe to make these quesadillas during the week.