"Pancita" Tripe Taco Kit
Ships Nationwide in U.S.
Not eligible for shipping to CanadaThis family style package is what many folks travel to South Philly Barbacoa for each weekend. They cut the proportion of pancita that is desired, and it arrives at the table piping hot with bowls of consomé, a basket of warm tortillas, and all the salsas and accouterments. Families enjoy plucking a tortilla out of the basket and filling with the meat, and garnishing with nopales, chiles, or salsa. For dessert, many people love the sweet tamales with pineapple and raisin.
Philadelphians have been lining up down the block for a taste of South Philly Barbacoa’s legendary lamb barbacoa tacos since 2012, but chef/owner Cristina Martinez comes from a long line of barbacoieros, and has been making traditional barbacoa the old-fashioned way since she was a little girl growing up in Capulhuac, Mexico. After leaving an abusive marriage she immigrated to Philly, where she remarried and started selling her slow-roasted barbacoa out of her apartment. A food cart soon followed, then a brick-and-mortar restaurant, then appearances on Netflix’s “Chef’s Table” and “Ugly Delicious” and national acclaim.
Butter not included
Carrots not included
CA and AZ orders will not include limes
This package includes your choice of a small or large “Pancita” Tripe Taco Kit
- Choose to add Pineapple + Raisin Sweet Tamales!
- Each tamale weighs approx. 3.8 oz. and measures approx. 6"
Options Include
- Small “Pancita” Tripe Taco Kit (Serves 3-4)
- Cooked Lamb Pancita Tripe (approx. 1 lb.)
- Nopales (Cactus), cooked (8 oz.)
- Rajas (Chiles) (8 oz.)
- Cilantro (8 oz.)
- Diced White Onion (8 oz.)
- 2 Limes, Whole
- Red Salsa (3.5 oz.)
- Green Salsa (3.5 oz.)
- 12 Corn Tortillas (each 6")
- Consommé (approx. 1 Qt.)
- Large “Pancita” Tripe Taco Kit (Serves 6-8)
- Cooked Lamb Pancita (Tripe) (approx. 2.2 lb.)
- Nopales (Cactus), cooked (24 oz.)
- Rajas (Chiles) (24 oz.)
- Cilantro (12 oz.)
- Diced White Onion (12 oz.)
- 4 Limes, Whole
- Red Salsa (8 oz.)
- Green Salsa (8 oz.)
- 24 Corn Tortillas (each 6")
- Consommé (approx. 2 Qts.)
- Kit ships fresh with ice packs, may thaw during transit.
- Upon arrival, store kit in the refrigerator.
- Kit lasts up to 5 days in the refrigerator.
- Tamales last up to 3 days in the refrigerator.
To Serve
Tortillas
- Preheat a seasoned comal or griddle pan on the stovetop.
- Wet the tortillas and spread them out on your cooking surface.
- Cook on one side for approx. 30 seconds (until they can easily be flipped).
- Flip and cook on the other side for approx. 30 seconds to a minute.
- Transfer to a serving plate.
Barbacoa + Pancita
- Place approx. 1 cup of consommé in a deep saute pan and heat until warm.
- Add in meat and stir gently (you can also add in a few pieces of butter if desired).
- Put a top on the pan and warm slowly.
- Season with a little salt if needed.
Taco Assembly
- Scoop meat into warm tortillas.
- Top with fixings.
- Serve and enjoy!
Consommé
- Heat over stovetop until warm and add lime, cilantro, and onion if desired (be sure to save some extra for toppings).
- Serve and enjoy!
Tamales (Add On) – Stovetop
- Remove tamales from packaging and place in a stovetop steamer.
- Steam for 12-15 minutes.
- Serve and enjoy!
Tamales (Add On) – Microwave
- Wrap tamale in a damp towel and microwave for approx. 1 minute or until warm throughout.
- Serve and enjoy!
- Pancita – Lamb Stomach (Certified Halal)
- Nopales – Cactus
- Rajas (Chiles) – Onions, Carrots
- Red Salsa – Variety Of Dried And Fresh Chiles
- Green Salsa – Variety Of Dried And Fresh Chiles
- Tortillas – Nixtamalized Corn
- Consommé – Rice, Garbanzo, Drippings From Barbacoa
- Tamales – Rice Flour, Dairy, Raisins, Pineapple
- Cilantro
- Diced White Onion
- Limes
Slow Roasted Barbacoa From a James Beard Winner & "Chef's Table" Favorite
Slow Roasted Barbacoa From a James Beard Winner & "Chef's Table" Favorite
Philadelphians have been lining up down the block for a taste of South Philly Barbacoa’s legendary lamb barbacoa tacos since 2012, but chef/owner Cristina Martinez comes from a long line of barbacoieros, and has been making traditional barbacoa the old-fashioned way since she was a little girl growing up in Capulhuac, Mexico. After leaving an abusive marriage she immigrated to Philly, where she remarried and started selling her slow-roasted barbacoa out of her apartment. A food cart soon followed, then a brick-and-mortar restaurant, then appearances on Netflix’s “Chef’s Table” and “Ugly Delicious” and national acclaim.
Martinez’s barbacoa recipe is top-secret, but it’s made with lamb that’s simmered for hours in a citrus-kicked marinade. It’s rich, deep, and complex, and after being gently shredded it’s piled onto a housemade tortilla and topped with nopales, rajas, red and green salsas, onion, cilantro, and a squeeze of lime, and served with rich consommé on the side. This is as real-deal as it gets, and it’s being delivered straight to your door!
