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Goes largely to pet food, I suspect. My local grocery store makes sure there's always some meat for more varied tastes; there's always chicken "hearts and gizzards" for the local Jamaicans, and a small section marked "halal".
My mother, a very poor cook, used to try to cook offal occasionally, to uniformly disastrous results. The beef heart was particularly vile; I believe she tried tripe once.
In the east we call tripe, baloney, or haute doggin as raising the acceptance ... especially in Ba'aL Gama ... like ocean going insects ... things we don't know that tickle the cognizance of those stumbling over such data ... in Germany this is Weiner, or in Italia saus age ... something to fill the abstract ...
Hi Luce, I thought tripe is the stomach ( of beef?) - which I have not seen eaten in Canada by anyone, and in Germany, it is sold as dog food ( and not in Wieners, as you say).
This afternoon I had porkchops thawing on the kitchen counter. Seelerman walked by and remarked 'Dead pig for supper.'
(he likes dead pig with potato scallop.)
Tatamagouches program is so limited, that I can't find anything interesting anymore. There are only 6 events between now and June. I can't imagine they can survive with this.