[Sca-cooks] haggis question

[Pat Griffin]

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?