Pan-Seared Tripe Tacos with Salsa Verde

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender pan-seared tripe served in warm corn tortillas topped with a zesty homemade salsa verde and fresh cilantro. This mexican-inspired tacos & burritos ready in about 150 minutes blends cleaned beef tripe, small corn tortillas, olive oil into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 280 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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.

Prep: 20 min Cook: 130 min Serves 4 Mexican cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Place 1 lb cleaned beef tripe in a pot with 1 cup water. Bring to a boil, reduce heat to low, and simmer for 2 hours until tender. Drain and cut tripe into 1/2-inch strips.
  2. Step 2: To make salsa verde, combine 6 husked and rinsed tomatillos and 1 seeded jalapeño in a saucepan with 1/2 cup water. Bring to a boil and simmer for 10 minutes until softened. Transfer to a blender along with 1/3 cup chopped cilantro, 1/4 cup diced white onion, and 2 tbsp fresh lime juice. Blend until smooth and season with salt to taste.
  3. Step 3: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 3 minced garlic cloves and 1 tsp ground cumin, sautéing for 30 seconds until fragrant. Add the sliced tripe and 1 tsp salt, cooking for 5-7 minutes until edges turn slightly crispy.
  4. Step 4: Warm 8 small corn tortillas in a dry skillet over medium heat for 30 seconds per side until pliable. Fill each tortilla with a portion of seared tripe and top generously with salsa verde and extra cilantro if desired.

Frequently asked questions

How long does Pan-Seared Tripe Tacos with Salsa Verde take to make?

Total time is about 150 minutes (20 min prep + 130 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Pan-Seared Tripe Tacos with Salsa Verde?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Pan-Seared Tripe Tacos with Salsa Verde?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Seared Tripe Tacos with Salsa Verde for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Pan-Seared Tripe Tacos with Salsa Verde?

Mexican tacos & burritos like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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