Smoky Tripe Tacos with Pickled Red Onions and Salsa Roja

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

Tender slow-cooked tripe tacos layered with tangy pickled red onions and a vibrant smoky salsa roja for a bold street food experience. This mexican-inspired tacos & burritos ready in about 205 minutes blends white onion, quartered, garlic cloves, bay leaves 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 280 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 pound beef tripe, cleaned and cut into strips
• 1 white onion, quartered
• 4 garlic cloves
• 2 bay leaves
• 2 dried ancho chili peppers
• 1 tbsp salt
• 6 cups water
• 8 corn tortillas
• 1 small red onion, thinly sliced
• 1/2 cup white vinegar
• 1 tbsp granulated sugar
• 1/2 tsp salt (for pickling)
• 3 medium tomatoes
• 1 garlic clove
• 1 chipotle pepper in adobo
• 1 tbsp olive oil
• 2 tbsp cilantro leaves

Instructions

1. Step 1: In a large pot, combine 1 pound cleaned beef tripe strips, 1 quartered white onion, 4 garlic cloves, 2 bay leaves, 2 dried ancho chili peppers, 1 tbsp salt, and 6 cups water. Bring to a boil over high heat, then reduce to a simmer and cook covered for 3 hours until the tripe is tender.
2. Step 2: While the tripe cooks, mix 1 small thinly sliced red onion with 1/2 cup white vinegar, 1 tbsp granulated sugar, and 1/2 tsp salt in a bowl. Let sit at room temperature for at least 30 minutes to pickle.
3. Step 3: Roast 3 medium tomatoes and 1 garlic clove on a hot skillet over medium-high heat until charred and softened, about 8 minutes, turning occasionally. Transfer to a blender with 1 chipotle pepper in adobo, 1 tbsp olive oil, and 2 tbsp cilantro leaves. Blend until smooth to make salsa roja.
4. Step 4: When the tripe is tender, remove it from the broth and slice into bite-sized pieces. Warm 8 corn tortillas on a dry skillet until pliable.
5. Step 5: Assemble tacos by spooning tripe onto tortillas, topping with pickled red onions and a drizzle of smoky salsa roja. Serve immediately.