. Preparation Tripas as prepared Mexican style require care by the cook to avoid becoming rubbery. They are traditionally cooked in a "Disco" (dee-sko) which is constructed of two tilling discs (commonly used in the farming industry) welded to an iron pole in the center of the discs to form a wok like bowl on top of the pole with another disc about 8" - 10" below it. The tripas are placed in the top disc and filled with water while the lower disc is filled with wood or charcoal, thus creating th… (More on Tripas)