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