In a big pot, bring water to a boil. Make sure the tripas are completely submerged before adding them to the pot and boiling for 45 minutes.

Add the paprika, garlic powder, tomatoes, onions, and bacon.

Boil the tripas continuously until the majority of the water has evaporated.

The tripas will start to cook in their own fat as the fat begins to render. Stir continuously to prevent it from sticking to the bottom of the saucepan.

Cut them into pieces of two inches after removing from the pot.

In a skillet set over medium heat, add oil. Once added, stir occasionally while cooking the tripas until desired crispness is achieved. Add salt and pepper to taste.

Tripas should be taken out of the pan and dried on paper towels. To remove extra oil, pat with more paper towels. Serve with your prefered toppings and tortillas.