|Tripe||2 Pound, cut into slivers|
|Meaty beef shank slices||4 Pound (Thick)|
|Onions||4 Large, chopped|
|Whole garlic cloves||2|
|Golden hominy||3 Pound, drained (3 Cans, 1 Pound Each)|
|Cinnamon sticks||6 Inch (2 Pieces, Each 3 Inches Long)|
|Relish||1⁄2 Cup (8 tbs) (Adjust Quantity As Needed)|
Put tripe into a deep pot; add water and 1 1/2 teaspoons of the salt.
Bring to a boil and simmer, covered, for 2 hours.
Add beef, onion, garlic, hominy, oregano, cinnamon, and cloves.
Simmer 2 1/2 hours more.
Cool, cover, and chill overnight.
Skim off fat and discard shank bone and connective tissue.
Cut meat in pieces and return to soup.
Simmer 30 minutes; salt to taste.
Ladle into large individual bowls, adding 1 or 2 tablespoons of each relish to every serving.