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

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

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

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

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

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

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

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

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

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

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

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

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

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

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