1. Place the chile guajillos in a pot of simmering water and cook for 10 minutes. Remove from heat and let sit for 10 minutes. Using a slotted spoon or tongs, add the chiles to the blender. Also add 2 cups of cooking water, garlic and salt to taste. Cover and blend on high until smooth. Strain chile sauce through a wire mesh strainer into a bowl, set aside.
2. 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 hour.
3. 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 cover for 2 more hours. Taste for salt. Garnish with your favorites. Yields up to 8 servings.