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Re traditional Italian varieties of meat-stuffed intestine. In the US, we ain't got it, hardly. Some Germanic varieties are produced in the upper Midwest. The term 'kosher', I dunno how much detail that covers.

And then there is chitlins. Being a Vermont hillbilly, I dunno about that either.
 
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My Dad hated bologna.
He said they ate bologna 3 times a day when they drove from Oklahoma to Washington in the 40s.
If you've ever seen the movie The Grapes Of Wrath then you have seen my family history except they didn't go to California, thank God.
I really like good bologna but about all we have around here is Oscar Meyers.
 
My Dad hated bologna.
He said they ate bologna 3 times a day when they drove from Oklahoma to Washington in the 40s.
If you've ever seen the movie The Grapes Of Wrath then you have seen my family history except they didn't go to California, thank God.
I really like good bologna but about all we have around here is Oscar Meyers.
It's not my favorite, but it's better than Weasel, the other grey meat.
 
My native peeps call Baloney res round steak.🤪
If it weren't for The Princess I would (used to) eat bologna 5 days a week.

Fried
Sandwiches with Cambell chicken noodle soup
Sometimes with ketchup sometimes without
Maybe ketchup and potato chips
Cut in quarters on saltine crackers

Gotta mix it ya know.

And wash it down with chocolate milk!

Ben
 
Re traditional Italian varieties of meat-stuffed intestine. In the US, we ain't got it, hardly. Some Germanic varieties are produced in the upper Midwest. The term 'kosher', I dunno how much detail that covers.

And then there is chitlins. Being a Vermont hillbilly, I dunno about that either.
Chitlins are deep fried pig intestine.
Gut baloney uses a cleaned pig intestine as a casing, some sausages do as well.
Chop suey is made of the last 3 feet of a hog's intestine.
hillbilly oysters are deep fried hog testicles.
Pickled hog feet are not normally cooked.
Anything else gross you want to know? LMAO
 

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