Is it taken orally, or is there a real surprise?
BTW, tonight is hot-smoked salmon with baby spuds and dwarf beans. We may have granddottir here, so I have fish fingers on standby.
MrsP has grumbled that I use leftover beef to make stovies (posts passim ad nauseam) so a ruby will be fettled tomorrow. We'll have leftover beef with pickles and stuff tonight AFTER her yoga class (pickles before yoga being conducive to farty bouts) and what's left will go into the curry tomorrow. I have fresh turmeric in the fridge, so that'll be involved.
Don't forget the noseplugs for when you try the intestinal sausages.Magnus wrote: ↑Tue Apr 20, 2021 1:21 pmI LOVE tripe, particularly sheep's; not a huge fan of ox tripe. Mum still makes it from time to time and freezes it in tubs. If I beg enough, she'll part with a tub for me. Next time we're in France, I'll try the andouille or andouillette. Last time I had tripe was in Florence in a nice wee restaurant at the back of the Ufizzi.