Rinse the beef honeycomb tripe well.
Add honeycomb, 1 whole onion, 5 garlic cloves, and 2 bay leaves to a large stockpot.
Add water. About 6 inches above the honeycomb.
Cover and bring to a boil for 2 ½ hours.
In the meantime, make the red chile sauce.
In a smaller stockpot add the chile guajillo and the chile de árbol.
Add water. Enough to cover all the chiles.
Bring to a boil.
Turn heat off and let sit for 5 minutes until soft.
Add all the chiles, ¼ onion, 2 garlic cloves, pinch of cumin, and salt to the blender.
Using the water from which the chiles cooked in, add it to the blender.
Blend until smooth.
Before adding the chile sauce, remove and discard the onion and bay leaves from the pot.
Add the red sauce and 2 tablespoons salt to the honeycomb tripe pot.
Add 1 cup of water to the blender to get any remaining red sauce and pour into the pot.
Rinse the hominy.
Add the hominy to the pot.
Stir to combine.
Cover and let simmer for an additional 30 minutes.
Serve with toppings and enjoy!