Pierce sausage with fork.

Place in shallow skillet; cover with water.

Bring to boil; reduce heat.

Cook 5 minutes; drain.

Peel skin from sausage; slice into 1/2-inch-thick slices.

Chop ham into small cubes.

Heat 1/4 cup oil in skillet.

Fry sausage until brown on each side.

Remove sausage from skillet.

Add ham; brown.

Remove from skillet; reserve meat and remaining frying oil.

Remove gelatin from tripe; reserve.

Wash tripe; drain well.

Coat with 1/2 cup flour.

Add 1/4 cup oil to frying skillet.

Heat until hot.

Add coated tripe; fry until well-browned.

Remove tripe from skillet; place in large Dutch oven.

Add reserved gelatin, beef broth, salt, celery salt, onion powder, thyme, peppercorns, oregano, bay leaf, and onions.

Bring to boil.

Cover; simmer 45 minutes.

While tripe is cooking, peel and dice carrots and potatoes.

Cover vegetables with water; simmer until tender but not mushy.

Drain broth from tripe.

Remove bay leaf and peppercorns.

Measure out 2 1/4 cups broth.

If broth is short, add vegetable liquid to obtain 2 1/4 cups liquid.

Reheat.

Form paste with 1/4 cup flour and cold water.

Slowly stir flour paste into heated stock; stir until stock thickens.

Add tomato paste, sausage, ham, and vegetables to tripe.

Mix just enough to blend.

Pour thickened stock over tripe mixture.

Reheat.