A) Beef brisket
B) Pork shoulder
C) Chicken liver
D) Sheep's tripe

A) Brittany, France
B) Sicily, Italy
C) Provence, France
D) Catalonia, Spain

A) Fried
B) Steamed
C) Braised
D) Grilled

A) Vegetable broth
B) White wine
C) Beer
D) Red wine

A) Pasta salad
B) Crusty bread
C) Steamed vegetables
D) Mashed potatoes

A) Paris
B) Nice
C) Marseille
D) Lyon

A) Back
B) Feet
C) Head
D) Tail

A) Spain
B) France
C) Greece
D) Italy

A) Tripo à la reboulado
B) Pès paquets, Pé e paquetons
C) Feet and packages
D) Tripes à la niçoise

A) Sisteron
B) Lyon
C) Marseille
D) Nice, where it's called tripes à la niçoise

A) They are boiled for an hour
B) They are marinated overnight
C) The hair on them is seared off
D) They are grilled until crispy

A) Onions, parsley, garlic, and salt pork
B) Potatoes, rosemary, onions, and beef
C) Mushrooms, celery, sage, and ham
D) Lentils, carrots, thyme, and bacon

A) 10 minutes
B) 30 minutes
C) Several hours
D) 45 minutes

A) Pieds et paquets sans tomate
B) Tripes à la niçoise
C) Tripo à la reboulado
D) Feet and packages light

A) Horseradish sauce
B) Vinaigrette
C) Mayonnaise
D) Ranch dressing