3 lb. tripe
2 lb. beef shank (or pigs feet)
1 whole onion
3 garlic cloves
Salt
1 lg. Las Palmas red chili sauce
2 lg. cans hominy

Cut and clean tripe by rinsing under water. Put first 5 ingredients in large pan and cover with water and cook 3-4 hours. Skim fat off top and keep clean looking. Last of all add chili sauce and hominy. You can have oregano, cilantro, green onion or chili peppers on table to add if desired lemon. Serve with warm flour tortillas.