On Aug 25, 2:59*am, (Steve Firth) wrote:
zymurgy wrote:
Ah, I /do/ like offal, just not tripe. Liver, bacon and onions, or a
good steak and kidney pie. I've also sampled Pagliata in Italy.

http://en.wikipedia.org/wiki/Pagliata

There's also

"Mazzarella alla Teramana: lamb entrails and curatella meat, rolled up
with endive leaves and stringed with lamb bowels"

Nice one.

"Lamb intestines are slit lengthwise, washed and rinsed thoroughly
(cleaning is completed by plunging them into flour and then rolling
them in it at least three times). When they are pale and clean, they
are washed again in water and vinegar. The pluck is then prepared,
cutting it into strips the length and width of a finger, which are
salted along with the intestines, then rinsed and left to drain. A
bouquet of chopped fresh garlic, parsley, endive leaves and fresh
onion is prepared separately. The pluck is then wrapped in the endive
leaves after seasoning the lamb intestines with the onion, parsley and
garlic. The parcel is now tied with the intestines and allowed to
drain and the “mazzarella” is ready to cook. “Mazzarelle” are cooked
in a saucepan just with oil, adding half a glass of water and white
wine after the oil and juices have been absorbed and evaporated.
Finally, a handful of marjoram leaves and a pinch of pepper are added.
The dish is served and consumed piping hot. "

Yum, I shall look out for them

Paul.