Pan-Seared Tripe Tacos with Pickled Red Onion and Salsa Roja

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-11 · Updated 2026-07-11

Tender, pan-seared beef tripe served in warm corn tortillas and topped with tangy pickled red onions and vibrant homemade salsa roja. This Mexican-inspired taco and burrito recipe, ready in about 55 minutes, pairs beef tripe, cleaned and boiled, vegetable oil, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb beef tripe, cleaned and boiled
• 2 tbsp vegetable oil
• 1 tsp salt
• 1/2 tsp black pepper
• 8 small corn tortillas
• 1 medium red onion, thinly sliced
• 1/2 cup white vinegar
• 1/2 cup water
• 1 tbsp sugar
• 3 dried guajillo chiles, stemmed and seeded
• 2 medium tomato, chopped
• 2 garlic cloves
• 1/2 small white onion, chopped
• 1 tsp salt (for salsa)
• 2 tbsp, chopped cilantro leaves

Instructions

1. Step 1: Prepare quick pickled red onions by combining 1/2 cup white vinegar, 1/2 cup water, and 1 tbsp sugar in a small saucepan. Heat until sugar dissolves, then pour over 1 thinly sliced medium red onion in a jar. Let sit at room temperature for at least 30 minutes.
2. Step 2: Soak 3 dried guajillo chiles in hot water for 15 minutes until softened. Drain and blend with 2 chopped medium tomatoes, 2 garlic cloves, 1/2 small chopped white onion, and 1 tsp salt until smooth to make salsa roja. Set aside.
3. Step 3: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Season 1 lb boiled and cleaned beef tripe with 1 tsp salt and 1/2 tsp black pepper. Cut tripe into bite-sized strips and add to skillet. Sear for 5-7 minutes, stirring occasionally, until edges are golden and slightly crispy.
4. Step 4: Warm 8 small corn tortillas in a dry skillet for 30 seconds each side until pliable.
5. Step 5: Assemble tacos by placing seared tripe on each tortilla, topping with pickled red onion and 1 tbsp chopped cilantro, and spooning 1 tbsp salsa roja over the top. Serve immediately.