Tripas
Crispy fried tripe
Best wine varietals
Blend
Blend offers complexity to match the rich, hearty flavors of tripas.
Tempranillo
Tempranillo's earthiness complements the savory, spiced offal.
Barbera
Barbera's acidity cuts through the fattiness of tripas.
Syrah
Syrah's boldness and spice pair well with the intense flavors.
Best cocktails with this
Cocktail Glass • Medium • 10 min
acidic citrus to cut fat / sweet from honey / herbal lime — acidity cuts crisp fried tripe well (acid/sweet/herbal)
Cocktail Glass • Medium • 5 min
acid/salt/acidic lime — bright citrus cuts fat, classic pairing
Copper Mug • Easy • 5 min
bright lime and spicy ginger to cleanse and refresh between bites / effervescence from ginger beer (acid/heat/bubbles)
Highball glass • Easy • 5 min
acid/bubbles/bitter — grapefruit tang and soda balance fattiness nicely
Copper Mug • Medium • 5 min
bubbles/acid/ginger — spicy ginger and lime refreshes and lifts fried richness
Punch bowl or large pitcher • Medium • 15 min
grapefruit bitterness and acidity balance fattiness and add freshness / light effervescence (acid/bitter/bubbles)
Coupe • Medium • 5 min
smoky mezcal complements char and richness, honey tames heat and pairs with savory texture (smoke/sweet/acid)
Highball glass • Easy • 5 min
acid/bubbles — citrus-forward and effervescent for a clean contrast
Highball glass • Medium • 10 min
tequila with fresh herbs and soda gives bright, cleansing citrus-herbal lift to rich, crispy tripe (acid/herbal/bubbles)
Old Fashioned Glass • Medium • 5 min
earthy rosemary with tequila brings savory herbaceous counterpoint to fatty, crispy texture (herbal/acid/savory)
Highball glass • Medium • 10 min
heat/acid — jalapeño spice and lime complement and cut through fatty crispiness