There are more refined names for this very old stew from the cattle country such as son of a gun stew or S.O.B stew, but the old cowhands preferred this down to earth name. In the old cow camps of the Southwest when an animal was slaughtered out on the range to feed the hands, the first night a stew was made of the innards. In those days the stew was put into a cast iron pot and buried in coals. A Dutch oven or heavy kettle or large heavy frying pan with cover will do.
You need to know your guests’ tastes before serving this. It’s good, usually, for a stag party, either a crowd of sportsmen or card players. Use all of the various kinds of variety meats—or omit any you care to, or can’t find in your market.