Slow Braised Tripe Tacos with Pickled Onion and Salsa Verde

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

Tender slow-cooked beef tripe folded into warm corn tortillas topped with tangy pickled onions and vibrant salsa verde. This mexican-inspired tacos & burritos ready in about 200 minutes blends pounds, cleaned beef tripe, large, quartered yellow onion, whole garlic cloves 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 220 calories and feeds 6, 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.

Ingredients

• 2 pounds, cleaned beef tripe
• 1 large, quartered yellow onion
• 4 whole garlic cloves
• 1 tsp dried oregano
• 2 bay leaves
• 1 tbsp salt
• 8 cups water
• 1 cup white vinegar
• 1 medium, thinly sliced red onion
• 12 corn tortillas
• 1/4 cup chopped cilantro leaves
• 5 medium tomatillos
• 1 jalapeño
• 2 tbsp lime juice
• 1 tsp salt

Instructions

1. Step 1: Place 2 pounds cleaned beef tripe in a large pot with 1 large quartered yellow onion, 4 whole garlic cloves, 1 tsp dried oregano, 2 bay leaves, 1 tbsp salt, and 8 cups water. Bring to a boil, reduce heat to low, cover, and simmer gently for 3 hours until tender.
2. Step 2: While tripe cooks, prepare pickled onions by combining 1 cup white vinegar with 1/2 cup water in a jar. Add 1 medium thinly sliced red onion and 1/2 tsp salt. Let sit at room temperature for at least 30 minutes.
3. Step 3: For salsa verde, char 5 medium tomatillos and 1 jalapeño under broiler or on a hot skillet for 5-7 minutes until blackened. Blend with 2 tbsp fresh lime juice and 1 tsp salt until smooth.
4. Step 4: When tripe is tender, remove from broth and chop into bite-sized pieces. Strain broth and reserve for another use.
5. Step 5: Warm 12 corn tortillas on a dry skillet over medium heat for 30 seconds each side until pliable.
6. Step 6: Assemble tacos by filling tortillas with chopped tripe, topping with pickled red onions and cilantro, and spooning salsa verde over the top. Serve immediately.