On May 13, 6:14*pm, Bobo Bonobo® > wrote:
> On May 13, 11:26*am, Kate Connally > wrote:
>
>
>
> > 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.
>
> > Well my motto is "offal is awful"!
>
> Finally someone said it. *I've been chomping at the bit, but have been
> waiting for someone else to post it. *I agree.
>
>
>
> > *I won't eat any of that
> > crap although I have eaten black pudding in Ireland and it was
> > delicious, but I bought some here from an Irish vendor who claimed
> > it was real Irish black pudding and it was "offal". ;-)
>
> > I will eat calf's liver (but not beef or pork liver) and I'll
> > only eat chicken liver in rumaki. *No other types of liver.
>
> > No brains
> > No eyeballs
> > No nose
> > No tongue
> > No thymus
> > No lights
> > No heart
> > No pancreas
> > No spleen
> > No kidneys
> > No tripe
> > No intestines (except in the form of sausage casings)
> > No gizzard (used to love it as a kid - won't touch it now)
> > No udder
> > No uterus
> > No chittlin's
> > No Rocky Mountain oysters (or any kind of oysters, for that matter)
> > No feet
>
> > Not from any animal.
>
> There was an old African American guy on my cleaning crew back in the
> early 80s. *I told him that there was no way that I'd ever eat
> chitterlings. *There was something else that he wouldn't "eat." *When
> we'd come into work, one of us would ask the other, "You eat any
> yet?" *"No," was the answer. Then the other would ask, "You eat any?"
> "No."
>
> For him, it was a cultural thing. *For me, well...it's guts dammit.

I worked with an African American guy in the donut shop who was that
was too! Flip was his name, well, his nickname anyway.

And we worked with this country boy from "southeast MO" who ate both!
We both thought he was weird.

John Kuthe...