On May 13, 12:32 am, Mack A. Damia > wrote:
> I guess some of the cheaper sausages contains offal. Look at the
> ingredients in Vienna sausage - "lips and glands". Also potted meat
> contains the same.
>
> Who's familiar with souse or head cheese?
>
> Have you discussed scrapple, the Pennsylvania German dish made from
> pork offal?
>
> Tripe?
>
> My maternal great-grandmother owned and operated a tripe shop near
> Accrington, Lancashire, from 1900 until 1949.
>
> "Knight's Tripe Shop"
> 158 Whalley Road
> Clayton-le-Moors, Lancashire
>
> Items sold:
>
> TRIPE:
> Fatty Seam
> Honeycomb
> Ladies Tripe (Cow's uterous)
> Elder (Cow's udder)
> COW'S HEELS
> SHEEP TROTTERS (delicious from all accounts)
> SHEEP'S BRAINS (Boiled and eaten, gravy supurb)
> PIG'S FEET (Trotters)
> BLACK PUDDING
> POLONY (Know it was a stuffed casing, but that's all)
>
> There was an rustic eating place in the back, which consisted of a
> table and a bench with salt, pepper and malt vinegar available.
> Great-Grandma did a booming business during Word War II, as meat was
> practically unavailable, and tripe made a good substitute.
>
> Tripe is popular in Mexico in the soup, Menudo, but I don't like it.
> Last time I looked it was almost $5.00/pound in California, but that
> was several years ago.
> --
> mad



Yes. Menudo is great, hungover or not. Despite my heritage, I like
it better than the Polsh Flacki. Do feet count as offal? I thought
the term was for innards and organs. Anyways, if you can get chicken
feet, they make great soup. I've made them a la buffalo wings and a
la Chinese licorish duck feet. Novelty party snacks, but still
tasty.

My local supermarket for a very brief period stocked goat's head
(probably not properly offal, either). That was a bit of a trick to
figure out, but I had a few interesting meals. And you can get
calve's head in a lot of Greek places.

Not sure if it is a southern thing, or the Greek-owned diner and
grocery I used to frequent in Richmond VA, but scrambled brains and
eggs, or eggs and roe were often my special breakfast treat.

If we are counting organ meat, there is liver. And chicken liver,
hearts and gizzards. Beefheart takes forever to cook, and tongue, I
haven't done much. What do you think those browinsh little cubes are
in your canned soup?

I figure, if you're gonna kill something, it is only repectful to use
as much as you can. And "Waste not, want not", and me on a moral
high horse (which I will eat later).

The essential difference is between slapping something on the counter
and saying "This is the uterus and udder of a cow killed Tuesday, and
here's my grandmother's offal pudding recipe. It is unusual, but you
might like it". Or sweeping out the packing house floor, sifting out
as much sawdust and rat shit as is economically optimal and saying
"Hey, kid, come get a corn dog! You'll probably want a bunch of
ketchup with that".

Eat that thing.

Bulka