Our Facebook page isn't just for links to our latest content, though that's mostly what flows there. The stream also fills with shared links, event heads-ups and photos from readers and others.
A Wednesday item in that last category came from WDIV newsman Shawn Ley, who couldn't resist snapping and tweeting this sign (left) near a Detroit fire.
We captioned it "Pure Detroit" and -- as non-Southerners -- asked: "Anyone care to describe the taste, uses and preference for one over the other?"
Bruce McDonald: "These are . . . enjoyed by blacks and whites of the southern culture." (Facebook photo)
Within minutes, three readers spoke up to assure us "both are delicious" (thanks, Jason Marker of Detroit) and that they can be ingredients in a "pretty good" Mexican soup called menudo (h/t Jonathon Corley, also of Detroit).
The most flavorful reply, posted nine minutes after we asked, is from Detroit native Bruce McDonald, a retied state social worker now living in Providence, R.I.:
"Both are generally cooked and served together. Prepared properly, it's taste is no different than any other pork product.
"What individuals find so repulsive is that this is the stomach, and the intestines of a hog or pig. In comparison, Tripe is the stomach of a cow which is equally popular.
"These are southern dishes and enjoyed by blacks and whites of the southern culture."
We won't go whole hog by asking for recipes next. But we're nourished by the dialog.
Interacting with readers beats Googling -- and that's not hogwash!
