On Wed, 13 May 2009 04:58:17 -0500, Sqwertz
> wrote:

>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.

Well that's a bit puzzling cuz this is a newsgroup about food, so why
not post stuff about food and cooking?

If nobody is interested or is bored, he/she is free to ignore, eh?

This is *my* common sense speaking.
--
mad