Street-Style Tripe Tacos with Spicy Salsa Roja

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

About the author — Lauren Mitchell is the Test Kitchen Director at AislePrompt, with over a decade of professional kitchen experience spanning recipe development, culinary technique testing, and hands-on evaluation of cooking methods across hundreds of tested dishes. Every recipe in the AislePrompt catalog is cooked at least twice before publication. Full author profile →

Tender tripe simmered and shredded, served in warm corn tortillas topped with a vibrant, spicy salsa roja and fresh garnishes. This Mexican-inspired taco and burrito recipe, ready in about 205 minutes, pairs beef tripe, white onion, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 230 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.

Prep: 25 min Cook: 180 min Serves 6 Mexican cuisine 230 cal/serving

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Ingredients

1 lb cleaned beef tripe
1 large, quartered white onion
4 whole garlic cloves
2 bay leaves
1 tbsp for cooking tripe, plus more to taste salt
3, stemmed and seeded dried guajillo chiles
2, stemmed and seeded dried ancho chiles
1 tbsp white vinegar
4 cups water
12 corn tortillas
1/2 small, finely chopped white onion
1/4 cup chopped fresh cilantro
for serving lime wedges

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Instructions

Step 1: Rinse 1 lb cleaned beef tripe thoroughly. In a large pot, combine tripe, 1 large quartered white onion, 4 whole garlic cloves, 2 bay leaves, 1 tbsp salt, and 4 cups water. Bring to a boil, then reduce to a simmer and cook for 2-3 hours until tripe is very tender.
Step 2: While tripe cooks, soak 3 stemmed and seeded guajillo chiles and 2 stemmed and seeded ancho chiles in hot water for 20 minutes until softened.
Step 3: Drain chiles and transfer to a blender with 1/2 cup soaking water, 1 tbsp white vinegar, and a pinch of salt. Blend until smooth to create the salsa roja.
Step 4: When tripe is tender, remove from broth and let cool slightly. Slice or shred into bite-sized pieces.
Step 5: Heat a skillet over medium heat. Warm 12 corn tortillas for 30 seconds per side.
Step 6: To assemble, place shredded tripe on each tortilla, top with 1/2 tsp finely chopped white onion and a sprinkle of 1/4 cup chopped fresh cilantro. Spoon salsa roja over the top and serve with lime wedges.
Step 7: Enjoy these street-style tacos fresh and warm for best flavor.

Frequently asked questions

How long does Street-Style Tripe Tacos with Spicy Salsa Roja take to make?

Total time is about 205 minutes (25 min prep + 180 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Street-Style Tripe Tacos with Spicy Salsa Roja?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep beef tripe from drying out.

Can I substitute ingredients in Street-Style Tripe Tacos with Spicy Salsa Roja?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Street-Style Tripe Tacos with Spicy Salsa Roja for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Street-Style Tripe Tacos with Spicy Salsa Roja?

Mexican tacos & burritos like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.