Triperie: The triperie is all butcher's offal, sold mainly at the tripe; however, kidneys and liver are found at the butcher's, and pork offal is processed by the butcher.
In the Middle Ages, tripe-makers bought white or red offal wholesale from butchers, prepared them and then sold them to merchants, who peddled them in the streets, in copper basins, especially beef tripe with saffron ... .
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