Tripe is still quite big in Chinese food. Normally have it curried with dim sum or with soup noodles.
I must have strange tastes as I didn't even find andouillette that bad.
Hmm
Why do I like tripe. The texture, bit soft, but also a bit crunchy.
Bible leaf tripe and honeycomb tripe are fantastic for trapping sauce, between the leaves for bible leaf, and in the honeycomb etc. Normally we’d have it cooked with blackbean sauce and chilli or curried with turnip.
This thread now has me craving tripe.