Tacos de Tripas 

Add the tripas to a large bowl and rinse them clean with water.

Remove as much of the fat from the tripas as possible, either pulling it off with your hands or using a knife. If using a knife, be careful not to puncture the tripas.

Once you have removed the fat, run water through all of the intestines to give them one final clean through. 

Add the tripas to a large pot with water, add in the bay leaves, onion, oregano, garlic, salt and pepper. Mix to combine and bring to a boil. Cover with a lid once boiling, reduce heat to medium and cook for 45 minutes.

Once the tripas are done boiling, remove them from the pot and place them on a cutting board and chop into 1 inch pieces.

To a large skillet on medium high heat, add the chopped tripas. Cook for anywhere from 7-12 minutes, depending on how crispy you want the tripas. I prefer them super crispy so usually go the full 12 minutes, sometimes even longer. If the tripas aren't getting crispy, ass 1 tbsp of oil into the pan to get them going.

Serve the tripas on corn tortillas with your favorite toppings such as cilantro, onion, salsa, lime juice.