Slow-Cooked Tripe Tacos with Spiced Salsa and Pickled Onions

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

Tender slow-cooked tripe seasoned with warm spices, served in soft corn tortillas with a spicy red salsa and tangy pickled onions for an authentic street food experience. This Mexican-inspired taco and burrito recipe, ready in about 200 minutes, pairs beef tripe, cleaned and cut into strips, water, white onion, halved for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 6, 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

• 2 pounds beef tripe, cleaned and cut into strips
• 6 cups water
• 1 large white onion, halved
• 4 whole garlic cloves
• 2 bay leaves
• 1 tsp dried oregano
• 1 tsp ground cumin
• 2 tsp salt
• 12 small corn tortillas
• 4 red dried chilies (such as guajillo), stemmed and seeded
• 1/2 cup white vinegar
• 1 medium red onion, thinly sliced
• 1 tbsp sugar
• 1/2 cup water (for pickling)
• 1/4 cup fresh cilantro, chopped
• for serving fresh lime wedges

Instructions

1. Step 1: In a large pot, combine 2 pounds cleaned beef tripe, 6 cups water, 1 large halved white onion, 4 whole garlic cloves, 2 bay leaves, 1 teaspoon dried oregano, 1 teaspoon ground cumin, and 2 teaspoons salt. Bring to a boil, then reduce to a simmer and cook uncovered for 3 hours until tripe is tender but not falling apart.
2. Step 2: While tripe cooks, prepare pickled onions by mixing 1/2 cup white vinegar, 1 tablespoon sugar, 1/2 cup water, and 1 medium thinly sliced red onion in a bowl. Let sit for at least 30 minutes.
3. Step 3: For the red chili salsa, soak 4 dried guajillo chilies in hot water for 20 minutes until softened. Blend softened chilies with a pinch of salt and a splash of soaking water until smooth.
4. Step 4: Once tripe is tender, remove from broth and chop into bite-sized pieces. Warm 12 small corn tortillas on a dry skillet over medium heat for 30 seconds each side until pliable.
5. Step 5: Assemble tacos by layering chopped tripe, a spoonful of red chili salsa, pickled onions, and 1/4 cup chopped fresh cilantro. Serve with fresh lime wedges for squeezing over.