Cut up three pounds of beef, one pig’s foot, a half-pound of ham, the giblets of a fowl and a chile pepper and simmer together for two hours; add a slice of pumpkin, free from seeds, half of a small cabbage, a large carrot, a bunch of herbs, two large onions and some broken macaroni. Cook an hour longer, then put in six small sausages and boil until they are done. Strain, thicken the gravy and serve meat and vegetables on separate dishes.
TIA JUANA
Chop a clove of garlic very fine, peel and slice a medium-sized onion and fry both with a pound of sausage meat made into balls. When it begins to brown add a pint of tomatoes and one chile. Meantime scald a pound of tripe, scrape it with the back of a knife and cut into strips about two inches wide and five long. Roll each and tie with a thread; brown quickly in butter, dredging with a little flour. Remove to a hot platter, making a circle of the rolls of tripe. Lift the sausage balls from the sauce and heap in the center. Strain the sauce, season with salt, reheat and pour over all.
TRIPE SPANISH
Boil the tripe until tender and cut into narrow strips. Brown a sliced onion, a clove of garlic and half a chile pepper chopped fine in two tablespoonfuls of olive-oil. Thicken with a little flour, season with salt and add a peeled tomato cut fine and a pinch of smoked Spanish sausage. Put the tripe in this sauce and cook fifteen minutes, adding a little water if necessary.