"Mack A. Damia" > wrote in message
...
>
> 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

I'll admit I absolutely love scrapple and used to eat it often, maybe once a
week. I've been resisting it since I cleaned up my act and tried to get back
to a more healthy state last year. I'd like to find a good recipe and make
my own and just not use the offal.

I've had Tripe in a few dishes and liked it. Most times it was in Pepper-Pot
soup, a Philadelphia New Years day tradition.

I've had both pigs and chicken feet, but they didn't really do anything for
me.
Jon