Instructions: *Rinse well and cut into 1-inch squares.

In an 8-to 10-quart pan, combine tripe, beef shanks, water, onions, garlic, and cumin. Bring to boil over high heat; reduce heat, cover, and simmer untill 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 servings.

Discard stems and seeds from 9 large dried New Mexico or California Chiles.

Place chiles in a bowl with 3 1/4 cups Warm water. Let stand untill softened (20 to 30 minutes). Discard all but 1 1/4 cups of the liquid. In a blender of food processor, puree chiles with liquid untill smooth, scraping sides of container once or twice.

Choose from the following, aranged in seperate bowls; 3 limes or lemons, cut into wedges; 1/2 cup fresh oregano leaves; 1 cup fresh cilantro

(corinder) sprigs; 1 medium size onion, chopped; and 1/4 cup crushed dried hot red chiles or 5 fresh serrano or jalapeno chiles, stemmed, seeded, and thinly sliced.

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