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originally posted by: olaru12
a reply to: nonspecific
Here in the Rio Grande valley we like to slice up pig guts and deep fry them in lard.
Commonly known as Chichirones...yummmmmm.........not to be confused with fried pig skin or "crackelins" or Chicharron.
originally posted by: nonspecific
I think that deserves a recipe so the adventerous of us can try to recreate a dish like that.
I wouldgive it a go, the blood panccakes do not put me off as black pudding is one of my favorite foods.
a reply to: Starpilot80