As meat eaters go, how hungry are you?
Do you munch from the head to the tail?
Does a plate of delightful sweetbreads make you swoon?
Or do organ meats make you go pale?
Oh, delicacies! From the leftover pluck
A chitterling platter for crunching
Or some honeycomb tripe fried with onions and salt
Who says entrails aren’t for lunching?
A sliver of tongue, a twist of a tail
Pate (fancy mashed liver paste)
Why stop at the hock when the feet can be pickled?
And nothing left over to waste
by Melissa Kro.
Today’s word is
and I wanted to avoid writing about courage or eyebrows. This was fun.