[Sca-cooks] haggis question

Stanza693 at wmconnect.com Stanza693 at wmconnect.com
Fri Jan 5 10:12:48 PST 2007

I guess what I was really asking was since the Irish seem to have been known 
to eat tripe, does anyone think they might have thought to stuff it with 
something to make it more tasty?  I know, the argument that "if they had the 
technology, they would have done it" doesn't fly.  However, I'm still learning what 
leaps can be made logically and what are crazy figments of my imagination.

I didn't copy out the rest of the author's discussion, but she does make 
mention of the fact that traditionally, sheep/pig/cow stomach was eaten but that 
it is almost exclusively beef now  and that the best tripe actually comes from 
the second stomach of the cow.  She says, however, that tripe is very bland 
and relies on accompanying sauces for flavour.

Constanza Marina de Huelva

In a message dated 1/5/2007 10:41:09 AM Mountain Standard Time, Pat Griffin 
in sca-cooks-request at lists.ansteorra.org writes:

> Well, saying tripe is like haggis is kinda like saying that chit'lins is
> like good stuffed pork sausage.  The chitterlings are just the casing for
> the sausage.  Furthermore, at least in today's parlance, tripe is beef
> stomach, haggis is stuffed into a sheep's stomach.   That might be a
> difference worth noting.
> Lady Anne du Bosc
> Known as Mordonna The Cook
> Mka Pat Griffin
> Vert between four caldrons or a cross checky sable and argent
> -----Original Message-----
> Stanza693 at wmconnect.com
> Sent: Friday, January 05, 2007 11:17 AM
> Warning:  "new-cook" question follows...
> I wonder how much of a leap it is from tripe to haggis?

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