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For the chile mix:
Remove the steams and seeds from 6 guajillo chiles and 3 ancho chiles. Lightly toast them and soak in water until soft (45 minutes to 1 hour). Blend them in 1/2 to 1 cup water and set aside.
For the stock:
2 pounds beef bones, one cows foot (split and sliced) and 1.5 pounds beef shanks with bones. Put all bones and meat into the pot and boil for 15 to 30 minutes. Pour off all of the water, wash the bones and the pot.
Return bones to the pot add 1/2 Tablespoon salt, 1/2 teaspoon black pepper, 1/2 of a medium onion, 3 to 5 cloves of garlic, 2 bay leaves, 1 teaspoon Mexican oregano cover with water and cook for 30 minutes. Remove shanks pull the meat off the bones and return bones to the pot. Chop up the meat and set aside.
Scup 3 pounds of tripe with salt and wash a few times to clean them. Chop them up and set aside.
When the bones have finished cooking remove them from the pot and remove all meat and tendons, chop it up and set aside.
Add the tripe to a clean pot, strain the chile mix into it, cover with stock and bring to a boil. After 30 minutes add the meat and tendons to the pot and cook for another 90 minutes. Check for salt level and adjust to your liking. Add on 29 oz can of hominy and cook a few more minutes.
Serve hot with lime slices, cilantro, onion, hot peppers and oregano.