8. Once the tripe has simmered for 3 hours, remove the lid and skim the fat off the top of soup. Replenish with another few cups of water if needed. Remember to keep the water 3-inches above the tripe. Add the chile and the hominy into the tripe mixture and simmer for another 2 hours.
9. Garnish with chopped onion, cilantro. oregano, chile flakes and fresh lemon.