Spicy Tripe Tacos with Pickled Red Onion and Fresh Salsa Verde

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

Tender tripe slow-cooked with chili spices, served in warm corn tortillas with tangy pickled red onions and zesty salsa verde for a true Kansas City street food experience. This mexican-inspired tacos & burritos ready in about 255 minutes blends pound beef tripe cleaned and cut, small diced white onion, garlic cloves minced 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
• 1 small diced white onion
• 3 cloves garlic cloves minced
• 3, soaked and chopped dried guajillo chilies
• 2, soaked and chopped dried ancho chilies
• 1 bay leaf
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup white vinegar
• 1 medium red onion sliced thin
• 1 tbsp sugar
• 6 fresh tomatillos husked and quartered
• 1 jalapeño chopped
• 1/4 cup chopped fresh cilantro
• 2 tbsp lime juice
• 8 corn tortillas warmed

Instructions

1. Step 1: Place 1 pound cleaned and cut beef tripe in a large pot with 1 small diced white onion, 3 cloves minced garlic, 3 soaked and chopped dried guajillo chilies, 2 soaked and chopped dried ancho chilies, 1 bay leaf, 1 tsp salt, and 1/2 tsp black pepper. Cover with water and simmer over low heat for 3-4 hours until tripe is tender.
2. Step 2: Meanwhile, prepare pickled red onions by combining 1 cup white vinegar, 1 medium thinly sliced red onion, and 1 tbsp sugar in a bowl. Let sit for at least 30 minutes to pickle.
3. Step 3: For salsa verde, roast 6 quartered fresh tomatillos and 1 chopped jalapeño under broiler until charred (about 5 minutes). Blend with 1/4 cup chopped fresh cilantro and 2 tbsp lime juice until smooth.
4. Step 4: Remove tripe from pot and slice into thin strips.
5. Step 5: Warm 8 corn tortillas in a dry skillet over medium heat for 30 seconds per side.
6. Step 6: Assemble tacos by placing sliced tripe on tortillas, topping with pickled red onions and a spoonful of fresh salsa verde.