Maybe he'll
>tell us how he prepares tripes (intestines) and uses blood.  I think
some
>use blood to thicken stews.  Let's see what he has to say!
>
>Rachel

Well, I am also an excellent cook, and have another of my Guamanian
recipes for you-all.  It is specifically for Pig-Insides and blood.
This one is from a very old "Dorothy's Kitchen" column in the Pacific
Daily News, a Gannett newspaper.

I'm tired of getting 30 messages telling me my recipes aren't paleo
enough.  If you don't like the recipe, just don't cook it.  It is
possible to use a recipe as a take-off point to work out a more
personally-acceptable way of perparing the food in question.

FRITADA

One medium onion
salt and pepper
Blood from the animal
6 cloves garlic
Small and large intestines
Heart
Liver
Pancreas

Open and scrub intestines with coconut or salad oil.  Wash with boiling
water, vinegar and salt.  Wash liver and remove skin.  Chop into small
pieces.  Cook all ingredients except the blood.  When meat is cooked,
then add blood and stir.  Add 1 cup cold water.  Serve with rice
(Guamanian part of recipe -- optional for paleos).

This is absolutely, unbelieveably delicious.  At a fiesta, with 20 or so
cooks, the cooks eat all the fritada while working, leaving none for the
attendees who arrive later!  It's their payment for their work.

Patty (thinking she really needs a trip to Guam about now)