Tia Juana
A historical recipe from One hundred & one Mexican dishes, by Southworth, May E. (May Elizabeth) (1906).
A historical recipe
One hundred & one Mexican dishes, by Southworth, May E. (May Elizabeth) (1906). Project Gutenberg eBook #68235.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From One hundred & one Mexican dishes, by Southworth, May E. (May Elizabeth) (1906). Digitised by Project Gutenberg, eBook #68235 (https://www.gutenberg.org/ebooks/68235). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
Mexico. Associated with Mexico by the book is about Mexican cookery (Cooking, Mexican); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
- a clove of garlic very fine
- a pound of sausage meat made
- a pint of tomatoes
- a pound of tripe
Method
- 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.