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Morning tripe soup is a traditional hangover remedy and beloved Mexican breakfast. This high protein, healthy broth is a fresh, family-friendly, warming way to start the day.
Thoroughly clean and rinse the beef tripe under cold water. Cut it into bite-sized pieces for even cooking.
In a large stockpot over medium-high heat, combine tripe, beef shank, onion (halved), garlic cloves, bay leaves, and enough water to cover by 2 inches. Bring to a boil, then immediately reduce to a gentle simmer and skim off any foam or impurities.
After 1 hour, add the dried hominy to the pot. Continue simmering uncovered for 90 minutes, checking water level and adding more as needed to keep ingredients submerged.
Remove the beef shank and onion from the pot. Shred the shank meat, discard the bone and onion, and return the meat to the pot. Add salt, pepper, oregano, and crushed red pepper flakes. Simmer for another 45 minutes to let flavors meld.
Taste and adjust seasoning. Ladle the hot soup into bowls, garnish generously with chopped cilantro and a squeeze of fresh lime juice. Serve immediately for best warmth and texture.
