Photograph of an unidentified family posing outside the entrance to a jacal home. There is a man on the far left, holding a small dog and wearing a conical hat, two women in the middle, and a young child on the far right, standing near one corner of the house. The house behind them appears to have wood or mud walls with a thatched roof and the yard is enclosed by a stick fence. Handwriting on the back of the photo says "Typical 'jacal' found in the Rio Grande Valley up into the early 1900's. The 'jacal' was the home of the 'peón' class. John E. Connor Museum"

Photograph of an unidentified family posing outside the entrance to a jacal home. There is a man on the far left, holding a small dog and wearing a conical hat, two women in the middle, and a young child on the far right, standing near one corner of the house. The house behind them appears to have wood or mud walls with a thatched roof and the yard is enclosed by a stick fence. Handwriting on the back of the photo says "jacal in the Rio Grande Valley" and "Typical jacal found in the Rio Grande Valley up into the early 1900s. The jacal was the home of the peón class."

Three copies of a photograph of traditional cookers used for making tripitas. The two cookers are made of metal, with handles and tripod feet, set up on the ground outdoors, and one has a utensil in it for stirring. It appears that the same negative was printed correctly and reversed (backwards) but it is unclear which version is correct. Text above the photos says, "Traditional tripitas cooker" and text on the back of the second photo in the set says, "Traditional tripitas cooker made from a plow disk."

Photograph of two traditional cookers used for making tripitas, which are made of metal with handles and tripod feet, set up on the ground outdoors. One has a utensil in it for stirring. Handwritten text on the back says, "Traditional cookers for making tripitas, a dish made of beef tripe. Such cookers can be found throughout South Texas, most made from castaway plow disks with elevated sides welded on and with three of four legs of iron pipe. The tripitas are cooked over an open fire or coals."