1 lb tripe
2 lbs chicken legs and thighs
2 lbs. steak (as inexpensive as you can find)
1/2 lb liver
1 lb pork (I use cutlets)
7-10 carrots
1 green veg (I use peas or green beans, thawed frozen)
1 pound pasta
2-3 cups cooked rice
8-10 eggs
8 oz shredded cheese
3 tablespoons olive oil
2 tablespoons flaxseed oil

Rinse and soak tripe for 15 minutes. Cut into 2-3 inch squares. Put chicken tripe and pork into a pot and just cover with water. Bring to a simmer and cook chicken and pork for about 45 minutes. Remove and set aside to cool. Wash and put carrots in with tripe, cook carrots until tender. Remove carrots and tripe. Set aside to cool. Add pasta to broth and cook through. The pasta will absorb the broth as it cooks. When the pasta is almost done, add in the rice and stir. Scramble the eggs and add them and the cheese to the pasta/rice mixture. Keep stirring until the eggs are cooked. Debone the chicken. Chop the chicken, tripe, carrots and pork into bitesize pieces. Put in a huge bowl. Put the olive oil into a saute pan. Cut up steak and liver into bite size pieces. Heat up the oil and add in the steak. Cook until med/rare. Remove from pan. Add in liver and saute quickly. Add steak and liver to bowl. Add pasta mixture to bowl. Add green veg to saute pan and cook until heated through. Add to bowl. Add flaxseed oil. Mix thoroughly. Let cool and put into daily size containers. This recipe will fill about 9- 23 ounce containers.

From Joan