 Re: My Throw Together
Sounds quite nice.
I lived on a farm in Oklahoma when very young. Brains and Eggs were a big favorite.
Scrapple was big.
Liver.
Tongue.
When I moved to San Francisco, after the Navy service, I began to enjoy menudo. A tripe soup. One form is red and one white. The white has hominy (a corn treated with a lye bath).
But then I was invited to breakfast early one morning and the meat with the meal was "fried" tripe. It is cooked for hours. Maybe four, in strips. Then drained over night. Then sauted (spelling probably wrong).
I am not familiar with lamb. Some pieces. But not the whole animal. Not squimish. Just not that available. |