Slow-Cooked Tripe Tacos with Spiced Bean Refried Beans

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

Hearty slow-cooked beef tripe simmered to tender perfection, served in warm corn tortillas with homemade spiced refried beans and fresh salsa. This mexican-inspired tacos & burritos ready in about 495 minutes pairs beef tripe, medium yellow onion, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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.

Prep: 15 min Cook: 480 min Serves 4 Mexican cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Rinse 1 lb beef tripe thoroughly and cut into 1-inch pieces. Place in a large slow cooker with 1 medium quartered yellow onion, 4 smashed garlic cloves, 1 tsp dried oregano, 1 bay leaf, and 4 cups chicken broth. Cook on low for 8 hours until tripe is tender and gelatinous.
  2. Step 2: After cooking, remove tripe pieces and shred them with forks. Strain the broth and keep warm for serving.
  3. Step 3: In a skillet, heat 2 tbsp vegetable oil over medium heat. Add 1 can (15 oz) drained pinto beans, 1 tsp ground cumin, 1 tsp chili powder, and 1 tsp salt. Mash the beans while cooking for 5 minutes until fragrant and thickened into refried beans.
  4. Step 4: Warm 8 corn tortillas in a dry skillet over medium heat for 30 seconds per side until pliable and slightly toasted.
  5. Step 5: Assemble tacos by spreading 2 tbsp spiced refried beans on each tortilla, topping with shredded tripe, a sprinkle of 1/4 cup chopped fresh cilantro, and a squeeze of lime wedge. Serve with warm broth on the side for dipping or sipping.

Frequently asked questions

How long does Slow-Cooked Tripe Tacos with Spiced Bean Refried Beans take to make?

Total time is about 495 minutes (15 min prep + 480 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Slow-Cooked Tripe Tacos with Spiced Bean Refried Beans?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep beef tripe from drying out.

Can I substitute ingredients in Slow-Cooked Tripe Tacos with Spiced Bean Refried Beans?

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 Slow-Cooked Tripe Tacos with Spiced Bean Refried Beans 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 Slow-Cooked Tripe Tacos with Spiced Bean Refried Beans?

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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