- 2 pounds honeycomb tripe
- Kosher salt
- 8 tomatillos, roughly chopped (about 3/4 pound)
- 2 small red onions, chopped
- 2 jalapeños, stemmed and cut in half lengthwise
- 10 cloves garlic
- 1/2 cup plus 2 tablespoons vegetable oil, divided
- 1 1/2 cups cilantro leaves, plus more for garnish
- 1 cup mint leaves, plus more for garnish
- 1/2 cup oregano leaves, plus more for garnish
- 4 tablespoons fish sauce
- 4 limes, zested and juiced
- 12 corn tortillas
- 3 tablespoons sunflower seeds, toasted
- 2 tablespoons pumpkin seeds, toasted
- 3 tablespoons peanuts, chopped and toasted
- Diced white onion, optional, for garnish
- Poach the tripe in salted water for 3 hours in a large pot, changing the water halfway through. The tripe should be soft and pliable when done. Drain and let tripe cool. Pat dry.
- Toss the chopped tomatillos, onions, jalapeños, and garlic in 2 tablespoons oil. Broil on a foil- lined baking sheet until vegetables are blackened in spots, 10 to 15 minutes. Purée the blackened vegetables, herbs, fish sauce, lime zest and juice in a blender. Let sauce cool.
- Slice the cooled tripe into 1/4-inch strips. Heat the remaining 1/2 cup of oil in a large nonstick skillet over medium heat. Working in batches, carefully pan-fry the strips of tripe on one side until golden brown. Place tripe on a paper towel–lined plate as you work and sprinkle with salt. After the last batch, drain the pan of all oil and add the pan-fried tripe and the tomatillo sauce. Toss the tripe in the sauce over medium heat until softened and coated.
- Assemble the tacos: Warm the tortillas. Divide the tripe between the tortillas and top with toasted seeds and nuts. Garnish with additional chopped herbs and white onion, if desired.