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Hearty tripe soup served in the early morning hours is Mexico's legendary breakfast cure. This high protein, healthy dish is a fresh, family-friendly tradition for weekend mornings.
Carefully clean the beef tripe under cold running water, then cut into bite-sized pieces—removing any impurities for best flavor and texture.
Place the tripe and beef shank in a large stockpot, cover with 12 cups of water, and bring to a simmer over medium-high heat, skimming foam as needed.
Add the whole onion, whole garlic cloves, and bay leaves; reduce heat to low, cover, and simmer gently for 2.5 hours to tenderize the meats.
Meanwhile, toast the dried guajillo chiles in a dry skillet over medium heat for 1 minute per side without burning. Rehydrate in hot water for 10 minutes, then blend with 0.5 cup of the cooking broth, cumin, and oregano to form a smooth sauce.
Remove cooked beef shank from the pot, discard bones, and shred the meat. Return meat to the pot, add the guajillo chile sauce, and stir well for even color.
Add drained hominy, salt, and black pepper. Continue to simmer gently, uncovered, for another 60 minutes to allow the flavors to meld. Taste for seasoning before serving.
Serve hot, garnished as desired. For optimal texture, ladle promptly into bowls so hominy remains plump and tender.
