Tripas a la Diabla
Spicy Tripe 'A la Diabla' Style
Yes, with a tweak: ensure no added sugar in the 'a la diabla' sauce and no flour/starch thickeners. About 10g net carbs per serving, on the higher side for Mexican food, so watch the portion.
What it is
Crispy-edged, tender beef tripe (beef stomach), traditionally prepared by boiling then frying, then simmered in a fiery 'a la diabla' sauce, typically made with dried arbol chiles, tomatoes, onions, and garlic for an intensely spicy and robust flavor.
Key ingredients
Beef tripe, dried arbol chilies, ripe tomatoes, white onion, garlic, cooking oil (e.g., lard, vegetable oil), fresh cilantro, salt, black pepper.
How to make it keto
Ensure no added sugar in the 'a la diabla' sauce and no flour/starch thickeners. Served without tortillas, rice, or beans.
Watch out for
Added sugar in the sauce, flour/starch thickeners, portion sizes of tomatoes and onions can contribute to carbs.
Macros are estimates for a typical serving and vary by restaurant. Confirm ingredients with staff, especially if you have allergies. Our ingredient lists are generated automatically and describe how a dish is typically made.
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