I am Chinese, so what can I say? I love tripe. I am cooking it for the first time today. Yes, the house now smells a bit. Have gone for the Taiwanese version - stewed in stock, soy, rice wine, five spice, garlic, chili pod, and the like. Will serve it with some sesame oil and fresh cilantro.
Have eaten up the last of the Korean seasoned seaweed. Mmmm, seaweed sheets. I wish they weren't packaged so intensively.
Fruitset on my smaller tomato varieties has started. I have high hopes for Principe Borghese in the solar oven.
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I can't believe you actually made tripe sound good. And I know what you mean about the seaweed packaging. I used to love that stuff in S.F., but all the plastic!
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