"Prometheus" wrote in message

Then of course there's "tripe", which is cow stomach, and can
occasionally
be found in the markets here. Not to mention beef heart & tongue. Let us
not
forget "Haggis", which I've never had, but I believe is stuff cooked in a
sheep's stomach(UK brethren correct me here, please).

I've had Haggis, or at least an Americanized version of it. I can
only assume that it was prepared in an alternate way, since it was
catered by a local restarant for Robert Burn's night. Not bad, but
not very good, either- reminded me of that "Grape Nuts" breakfast
cereal. Could be I didn't drink enough Scotch before I had it,
though.

Haggis is not much different from Cajun boudin, which is made with rice
instead of oats. I had the real thing in a little village in Scotland
(Carluke) that I used to stay at when I lived in England ... the guy, father
of a friend of mine, was the local butcher and had all kinds of exotic
(except to a coonass) breakfast concoctions prepared with organ meats of
sheep and cows. But then, I grew up eating boudin, with a couple of fried
eggs on top, for breakfast almost every morning, so I was right at home.

Then there is "menudo", AKA Mexican roadkill, which it smells like ... but
damn it tastes good, providing you can get pass the smell. The country
Mexican's squeeze a whole lime in each bowl ... "piquant" comes to mind.

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