|Beef tripe||3 1⁄2 Pound, rinsed well and cut into 1 inch squares|
|Beef shanks||3 1⁄2 Pound|
|Water||10 Cup (160 tbs)|
|Onions||2 Medium, chopped|
|Garlic||10 Clove (50 gm), minced / pressed|
|Ground cumin||2 Teaspoon|
|Chili puree||1 Tablespoon (Adjust Quantity As Per Taste)|
|Canned hominy||87 Ounce, drained (3 Large Cans, 29 Ounce Each, White / Yellow)|
In an 8- to 10-quart pan, combine tripe, beef shanks, water, onions, garlic, and cumin.
Bring to a boil over high heat; reduce heat, cover, and simmer until tripe is very tender (6 to 7 hours).
Meanwhile, prepare Chile Puree; set aside.
Skim and discard fat from liquid.
Lift beef shanks from pan; discard bones and fat.
Cut meat into chunks and return to pan with puree and hominy.
Season to taste with salt.
Bring to a boil; reduce heat, cover, and simmer for 30 minutes.
If made ahead, cool, cover, and refrigerate for up to 2 days; reheat before serving.
Pour soup into bowls; offer garnishes to add to individual