[lit-ideas] Re: En dehors de all that tat

They're very popular throughout the world.  That's why I don't understand
the to do about tripe.  Indians find it repellant that we eat cows.  We
think it repellant that Chinese eat dog.  It's a puzzlement.



> [Original Message]
> From: Ursula Stange <Ursula@xxxxxxxxxx>
> To: <lit-ideas@xxxxxxxxxxxxx>
> Date: 1/11/2006 9:40:25 AM
> Subject: [lit-ideas] Re: En dehors de all that tat
>
> 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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