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Message: <blockquote data-quote="KennyA" data-source="post: 2621360" data-attributes="member: 517579">I would be really happy to do that, but tonight is our last night in Italy and we're travelling most of tomorrow. I am a big fan of trippa (either Lucchese or Fiorentina, but most areas have their own variety) usually done in a light tomato and cheese sauce, or fegato, which is either pig or calves' liver thinly sliced and fried. Please feel free to PM me if I forget!This cook has produced a series of books and did a TV show years ago that got me interested - this is the book of the series but might be hard to find[URL unfurl="true"]https://www.thriftbooks.com/w/the-italian-regional-cookbook_valentina-harris/14722444/#edition=5167092[/URL]and this (I think) is more recent, I don't have it[URL unfurl="true"]https://www.amazon.it/Italian-Regional-Cookbook-Valentina-Harris/dp/0754832406[/URL]</blockquote>

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