On Wed, 13 May 2009 00:41:51 -0700 (PDT), bulka
> wrote:

>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.

All that stuff you mentioned is offal - the organ meats, too.

What's that joke about eating or using the pig from the sqeak to the
tail?
--
mad