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