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