Directions

• Place all of the washed poblanos, anahiem and jalapeños on a comal(griddle) and heat to medium. This is a low and slow roast, turning the peppers as needed. Once most of them have blistered and charred, place in a plastic bag to let steep and cool.
• While the peppers are roastingslowly, slice the honeycomb and scalded tripe into bite size pieces. Place in colander and rinse well with cold water. Place in a large pot. Add 1/2 the onion, 1/2 the garlic and juice of 1 lemon. Cover genrously with water and heat to medium. When it comes to a boil, add salt to taste and reduce to a simmer. Cook partially covered, skimming off the foam on top, for 1 1/2 hours.
• At the same time the tripe is cooking, add the beef shanks to a large dutch oven-style pot. Add the remaining 1/2 onion, garlic, 2 bay leaves and salt to taste. Fill pot 3/4 of the way with water and bring to a boil. Skim the foam off the top as needed, reduce heat slightly. Cook partially covered for 1 1/2 hours.
• While the pots are simmering, prepare the roasted green chile sauce. Remove the stems, seeds and blistered skins from all of the peppers. Tranfer to the blender. Add 2 cups water, chicken bouillon, cumin and pepper. Blend on high until smooth and strain into a bowl using a wire mesh strainer. Set aside.
• Once both the tripe and beef shanks have cooked for a good 90 minutes, using a slotted spoon, remove the onion, garlic and bay leaves from the beef shank pot. Using the slotted spoon, remove tripe from other pot and add it to the pot with beef shanks. Add 1 tablespoon oregano, strained chile sauce and maiz pozolero. Stir well to combine. Bring back up to a boil, reduce to a simmer. Cook partially covered for 1 more hour, or until tripe and beef are tender. Taste for salt. Garnish with your favorites.  servings.