Lizzie Borden Society Forum

In all the years that I have been on this site, I have never seen or read about Lizzies favortive food. Was it Chicken,beaf, veal, what? Would love to hear what people think. I think she might have liked lamb.

From 2 years ago.

viewtopic.php?f=1&t=4788

Menudo (Mexican dish) uses tripe, and it isn't too bad. But not on my list of favorites by any means

Many organ meats, such as sweetbreads, are still viewed as delicacies. One of my Grannies was fond of brains & scrambled eggs!

I'm fond of cow's liver, chicken livers, and pate. But, just once in a while! They're rich! Which was probably the appeal of the tripe to Lizzie. Avec champignons (with mushrooms)! I understand tripe, if cooked for hours & hours, can be tender and delectable.

Back to Snookum's earlier thread: Macaroni & cheese has been a U.S. staple for well over one hundred years. The aforementioned Grannie once recalled a meal that she had with a neighbor, and this would have been in 1916, and how good the mac & cheese was.

Part of its appeal was that, in the days before widespread refrigeration (aside from iceboxes), the pasta and the cheese could be purchased at any small grocer's. Most people had fresh eggs, milk, and butter from their own chickens & cow, or else readily available from neighbors who sold butter & eggs.

Voila! Mac & cheese.

It would have been well known to Lizzie.

Tripe sounds disgusting, animal intestines , yuk! I am thinking she had her fair share of pears! Organ meats, sweetbreads and such cause gout which is a very painful form of arthritis that I am so lucky to be blessed with but I dont eat those things. High uric acid causes gout, but these organ meats increase the risk of getting it.

yup tripe does sound awful, and thanks for reminding me Harry. I had forgotten about being posted few years back. I dont tink I'd want to eat tripe intestines and stuff like that.

Yes, gout is associated with too many rich foods and was once known as "the rich man's disease." I have an aunt with an estreme case-- knots on all finger and toe joints. Ultimately, the uric acid dissolves the bone.

It's also associated with stress, as so many infirmities are. Had a touch of it once in my big toe and couldn't sleep. Actually thought I had broken my foot, went in for an Xray. Thankfully, it passed, so to speak.

Eating cherries is supposed to help.

Maybe she tried haggis a time or two, sheep's heart, liver, and lungs along with oatmeal, onions, and spices cooked in a sheep's stomach. I think it's the national dish of Scotland, if I'm not mistaken.

Yuk, Yooper, sheeps heart and liver, lungs doesn't sound apetitzing either. Just looked up "haggis". Yuk Yuk Yuk!

Well we know that Lizzie liked Orange Sherbet. I don't know if she cared for Mutton though.

I can deal with the orange sherbet. I've heard Mutton wasn't all that great either.

Lizzie traveled to Europe where she undoubtedly tried many different things. Likewise, I think think she may have fancied herself as a 'gourmet' and developed a taste for fine foods. If she was in a restaurant with a decent chef, the tripe may have been delicious.

I know there is a Polish dish made with tripe. It's actually a soup. When I found out what it was I just couldn't eat it. I stayed with the red borsch & rye bread. I did try something over there (I must have had an adventurous moment) and it was in the oldest restaurant in Krakow. I ordered rabbit, and I have to say it was outstanding.
I'm sure Lizzie tried all kinds of foods over in Europe and I'm sure she found it refreshing to eat something different every day. So when she came home she probably wanted to continue in that way.

I've had rabbit, and done right, it is wonderful. Still can't get over eating tripe and intestines, though.

For many folk, back in the day, fried rabbit was considered a delicacy on the order of fried chicken. That is, back in the day when people hunted or raised their own meat/poultry, and it was cooked fresh. I remember seeing frozen rabbit meat in some grocery stores, up until the 1980s.

(I was chatting with someone recently, regarding their Easter dinner menu, which featured lamb, and how people used to have lamb chops much more frequently, during the 1950s and 1960s-- usually at least once a month.)

Back to Lizzie's gourmand sensibilities: These no doubt exacerbated her gall-bladder condition.

One has to wonder, though, whether she ever dined on squab during her "orphan years."

Hey, People......Tripe is not a cow's intestines. It's the lining of a cow's stomach. It's kind of a white, rubbery, honeycombed thing that some people love. It's not slimy at all. From the cow's stomach we get rennet, which is an enzyme used to make cheese. My father used to like tripe boiled with spaghetti sauce. Now for all you people who are squeamish about animal intestines...you must know that if you've ever eaten sausage, the casing on the outside is exactly that. Isn't it interesting that in 1892 people would ever consider mutton for a breakfast instead of eggs. Or is that just because Andrew was so cheap, and would keep using a leftover until it was gone?