Wash the tripe with warm water and rub with lime juice. In a large pot combine the tripe, baking soda, and enough water to cover the tripe by 2 inches.
Bring to a boil, reduce to a simmer and cook until the tripe is very tender, about 1 ½ to 2 hours or 45 minutes if using a pressure cooker. Drain the tripe and discard the water.
In a large pot, place the cooked tripe, beef ribs, beef, pork, canary beans, chickpeas, tomato, scallions, onion, garlic, cumin and achiote. Add enough water to cover.
Bring to a boil, and then reduce the heat to low and simmer slowly for about 1 hour and 15 minutes. Add the squash, carrots, potatoes and hominy corn. Cook for about 30 minutes more, adding more water if necessary.
Add the pasta and cook for 8 minutes more or until all the meats and vegetables are tender.
Add the parsley or cilantro and serve.