Skip to the beginning of the images gallery

Proudly introducing the Wagyu-Holstein crossbreed, combining the exceptional marbling of Wagyu beef with the rich, buttery flavor and extreme tenderness of Holstein cattle. Inspired by acclaimed Japanese practices, an innovative approach enhances both meat quality and cattle growth efficiency. This unique crossbreed delivers superior marbling and tenderness, offering an unrivaled gourmet experience.

The Abatti Ranch Wagyu Small Intestines, known across Latin America as Tripas and in Argentina as Chinchulines, deliver a rich, savory, and uniquely satisfying eating experience. Sourced from premium American Wagyu cattle raised at Abatti Ranch, these small intestines offer a superior version of a traditional favorite — with deeper flavor, cleaner fat, and exceptional crispiness when cooked properly.

Unlike conventional beef tripas, Wagyu tripas contain higher‑quality intramuscular fat, resulting in a more tender bite, richer taste, and a beautifully golden, crunchy exterior when grilled or fried. Whether you're preparing Mexican‑style tacos de tripa, Argentine asado chinchulines, or Brazilian churrasco, this Wagyu delicacy elevates every dish.

Perfect for grilling enthusiasts, offal lovers, and anyone seeking authentic, bold flavors with a gourmet twist. Performs beautifully on the grill, plancha, or frying pan. Ideal for tacos, asado, parrilladas, and churrasco.

Breed: Abatti Ranch.
Brand: Wagyu Cross.
Cattle Origin: El Centro, California, USA.
Weight: 5 LB average per package..
Description: Perfect for authentic tacos.
Aditional Fact: 14 grams of protein per serving.
Packaging: Vacuum-sealed for freshness.
Gift Box: Delivered in a classic black gift box.
Condition: Product is frozen before shipping to lock in flavor and will arrive frozen or partially thawed.

Preparation Instructions

Method 1: Grilled & Crispy (Traditional Tripas/Chinchulines)

Rinse & Prep
Rinse intestines thoroughly under cold water. Trim excess fat but keep enough to crisp during cooking.
Parboil for Tenderness
Simmer in salted water with bay leaf and garlic for 25–35 minutes until slightly tender but not falling apart.
Dry & Season
Pat dry. Season with salt, pepper, oregano, and a squeeze of lemon.
Grill Over High Heat
Place on a hot grill (450–500°F). Cook for 20–30 minutes, turning often, until exterior becomes golden and crispy.
Finish with Char
Move directly over the flame for the last 2–3 minutes to develop smoky edges.
Rest & Slice
Let rest for 5 minutes. Slice into bite‑size pieces and season with fresh lemon or chimichurri.

Wine Pairing:

Pairs beautifully with a bold Argentinian Malbec, whose acidity and dark fruit cut through the rich, crispy fat.

Method 2: Pan‑Fried & Oven‑Finished (Extra Crispy)

Clean & Cut
Rinse intestines well and cut into 4–6 inch sections for easier handling.
Boil to Pre‑Cook
Simmer in water with onion, garlic, and salt for 30 minutes until tender.
Pat Dry & Season
Dry thoroughly. Season with salt, pepper, smoked paprika, and a touch of cumin.
Pan‑Fry for Color
Heat a cast‑iron skillet with a small amount of oil. Fry intestines for 5–7 minutes until browned.
Crisp in the Oven
Transfer skillet to a preheated oven at 425°F (218°C) and roast for 10–15 minutes until deeply crispy.
Finish & Serve
Toss with lime juice and chopped parsley. Serve immediately for maximum crunch.

Wine Pairing:

Excellent with a Spanish Tempranillo (Crianza or Reserva) — its earthy, leathery notes complement the roasted, savory character.