Slow-Cooked Tripe Tacos with Spiced Tomato Sauce

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

Tender, slow-cooked tripe simmered in a rich spiced tomato sauce, served in warm corn tortillas with fresh garnishes. This mexican-inspired tacos & burritos ready in about 210 minutes blends beef tripe, cleaned and cut into strips, vegetable oil, medium white onion, chopped 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 350 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.

Ingredients

• 1 lb beef tripe, cleaned and cut into strips
• 2 tbsp vegetable oil
• 1 medium white onion, chopped
• 4 cloves garlic cloves, minced
• 14 oz canned crushed tomatoes
• 1 tsp dried oregano
• 1 tsp ground cumin
• 1 tsp dried chili powder
• 1 tsp salt
• 1/2 tsp black pepper
• 2 cups beef broth
• 8 small corn tortillas
• 1/4 cup fresh cilantro, chopped
• 4 wedges lime wedges
• 1/4 cup white onion, finely diced (for garnish)
• 4 radishes radishes, thinly sliced (for garnish)

Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a large heavy-bottomed pot over medium heat. Add 1 medium chopped white onion and 4 minced garlic cloves, sauté for 4-5 minutes until translucent and fragrant.
2. Step 2: Add 1 lb cleaned and cut beef tripe strips to the pot, stirring to combine with onion and garlic. Cook for 3 minutes.
3. Step 3: Stir in 14 oz canned crushed tomatoes, 1 tsp dried oregano, 1 tsp ground cumin, 1 tsp dried chili powder, 1 tsp salt, and 1/2 tsp black pepper. Pour in 2 cups beef broth and bring mixture to a simmer.
4. Step 4: Reduce heat to low, cover pot, and let tripe simmer gently for 3 hours until tender, stirring occasionally and adding more broth if liquid reduces too much.
5. Step 5: Warm 8 small corn tortillas on a dry skillet over medium heat for 30 seconds per side until pliable and slightly toasted.
6. Step 6: To serve, spoon generous portions of the slow-cooked tripe with tomato sauce into each tortilla. Garnish with 1/4 cup finely diced white onion, 1/4 cup chopped fresh cilantro, and thinly sliced radishes. Serve with lime wedges for squeezing.