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