On Wed, 13 May 2009 11:17:28 -0400, "Zeppo" > wrote:

>
>"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

I lived near Reading, PA, for most of my childhood years; now the rest
of the family lives in the Lehigh Valley - Allentown area.
--
mad