My mother used to cook brains. Texture like scrambled eggs. Years
later, I caught a cooking show where an Italian chef recommended brains.
"But you have to go to the butcher's early in the morning before they
throw them out, " he warned.
Ursula
Andy Amago wrote:
[Original Message] From: Eric Yost <eyost1132@xxxxxxxxxxxxx> To: <lit-ideas@xxxxxxxxxxxxx> Date: 1/10/2006 2:31:38 PM Subject: [lit-ideas] Re: En dehors de all that tat
So why not a stomach?
You've never had good tripe soup (using veal broth) at a Ukrainian restaurant, I take it.
No, actually, I never did. Didn't even know there was such a thing as
Ukrainian tripe, even though there's no reason why there shouldn't be. Most of the world does eat tripe. Just a question. Would you ever eat
brains? The French (and many others) apparently like them. I found this
on Epicurious:
http://www.epicurious.com/features/letters_from_france/collections/brain
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