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