Slow Cooker Tripe Tacos with Tangy Salsa Verde

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-10 · Updated 2026-07-10

Tender slow-cooked tripe infused with traditional spices, served in warm tortillas topped with a bright and tangy salsa verde to balance richness. This Mexican-inspired taco and burrito recipe, ready in about 495 minutes, pairs beef tripe, cleaned and cut into strips, yellow onion, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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
• 1 large, quartered yellow onion
• 5 whole garlic cloves
• 1 tbsp dried oregano
• 1 tsp ground cumin
• 2 bay leaves
• 4 cups chicken broth
• 1.5 tsp salt
• 12 white corn tortillas
• 8 medium tomatillos, husked and rinsed
• 1 fresh jalapeño
• 1/2 cup fresh cilantro
• 2 tbsp fresh lime juice
• 1/4 cup finely diced white onion
• to taste salt

Instructions

1. Step 1: Place 2 pounds cleaned and cut beef tripe, 1 large quartered yellow onion, 5 whole garlic cloves, 1 tbsp dried oregano, 1 tsp ground cumin, 2 bay leaves, 4 cups chicken broth, and 1.5 tsp salt into a slow cooker. Cover and cook on low for 8 hours until tripe is tender and easily shredded.
2. Step 2: While tripe cooks, prepare salsa verde by boiling 8 medium husked and rinsed tomatillos in a pot of water for 10 minutes until softened. Drain and transfer to a blender.
3. Step 3: Add 1 fresh jalapeño (stemmed), 1/2 cup fresh cilantro, 2 tbsp fresh lime juice, and salt to taste into the blender with tomatillos. Blend until smooth but still slightly chunky.
4. Step 4: When tripe is done, remove bay leaves and shred the meat with two forks. Skim off any excess fat.
5. Step 5: Warm 12 white corn tortillas on a dry skillet over medium heat for 30 seconds per side until pliable and slightly charred.
6. Step 6: Assemble tacos by spooning tender shredded tripe onto tortillas, topping with diced 1/4 cup white onion and a generous drizzle of the tangy salsa verde. Serve immediately.