On Tue, 12 May 2009 21:32:26 -0700, Mack A. Damia wrote:

> Who's familiar with souse or head cheese?
>
> Have you discussed scrapple, the Pennsylvania German dish made from
> pork offal?
>
> Tripe?

All of it has been done several dozen times. As has all the other
stuff you bring up. You're trying to re-invent the wheel - too
much, too quickjly. We've done it all.

-sw




>
> 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.