• 2 lbs. honeycomb tripe, sliced into 1" pieces
• 2 beef knuckle bones, cow hooves or pig's feet(can be added in frozen state)
• 12 cups water
• 2 bay leaves

Chile Paste: 

• 6 dried guajillo chiles, stems and seeds removed
• 1/2 medium white onion
• 4 cloves of garlic
• 1 tbsp dried oregano, Mexican oregano preferred (more to taste and to garnish)
• 1 tsp dried cilantro
• 2 - 16 oz cans organic (non GMO) hominy (optional)
• salt and pepper to taste
• juice of two limes
• 1/2 medium white onion, diced (garnish)
• crushed red pepper (garnish for additional spiciness)

Directions:

1. Put the feet, or hooves, or beef knuckle bones, and tripe into a large pot
    
2. Fill pot with water and boil for 10 minutes, then drain and rinse gently with cold water
3. Return the pieces to the pot and fill with enough water to cover everything by at least 1", about 12 cups total
4. Bring everything to a boil and reduce heat to a simmer, and simmer for one hour. Be sure to scoop up any foam or fat that accumulates on the surface. After an hour, add the bay leaves and simmer until the feet just start to fall apart, about another hour. Add water as needed to keep the pieces fully submerged
5. As the soup simmers, prepare the chili paste by placing the chiles in a small pot with about one cup of water, and bring to a boil. Once it starts boiling, remove the pot of chiles from the heat and let it sit for about thirty minutes. Once they are cool, blend the chiles with the onion and garlic, adding some of the water you boiled the chiles in if the paste gets too thick.
6. Once the pig's feet, hooves or knuckle bones are just starting to fall apart, add the chili paste (pour it through a strainer to catch any big chunks or seeds), oregano, and dried cilantro, and simmer for another 30 minutes. Next, fish the feet/hooves/knuckle bones out and set them aside to cool while the soup simmers for another 30 minutes. This is also when you would add the hominy if you're using it. Once the feet/hooves, knuckle bones are cool, remove any pieces of meat you can find and add it to the soup. Discard the rest of the feet/hooves,knuckle bone.
7. After the soup has simmered for an additional 30 minutes (three hours total - one hour with just the tripe/feet-hoove-knuckle boner, one hour with the bay leaves, 30 mins with the chili paste, 30 mins without the feet-hooves-knuckle bone), it's ready to serve. Add salt and pepper to taste (probably about 1 tbsp salt and 1 tsp pepper), and add the lime juice. Serve with diced white onion and more dried oregano, and crushed red pepper for additional spiciness. Some people like to add fresh chopped cilantro as well.
8. Many people like to refrigerate this soup overnight and reheat the next day, to allow the flavors to marry, and I think that's a pretty good idea.