A) Pork shoulder B) Beef brisket C) Sheep's tripe D) Chicken liver
A) Brittany, France B) Catalonia, Spain C) Sicily, Italy D) Provence, France
A) Steamed B) Grilled C) Braised D) Fried
A) Beer B) Vegetable broth C) Red wine D) White wine
A) Pasta salad B) Mashed potatoes C) Steamed vegetables D) Crusty bread
A) Nice B) Lyon C) Marseille D) Paris
A) Feet B) Tail C) Back D) Head
A) France B) Italy C) Greece D) Spain
A) Tripes à la niçoise B) Feet and packages C) Pès paquets, Pé e paquetons D) Tripo à la reboulado
A) Lyon B) Nice, where it's called tripes à la niçoise C) Marseille D) Sisteron
A) The hair on them is seared off B) They are grilled until crispy C) They are boiled for an hour D) They are marinated overnight
A) Lentils, carrots, thyme, and bacon B) Mushrooms, celery, sage, and ham C) Onions, parsley, garlic, and salt pork D) Potatoes, rosemary, onions, and beef
A) 45 minutes B) Several hours C) 30 minutes D) 10 minutes
A) Pieds et paquets sans tomate B) Tripo à la reboulado C) Feet and packages light D) Tripes à la niçoise
A) Mayonnaise B) Horseradish sauce C) Ranch dressing D) Vinaigrette |