Bljak Fest Omišalj 2019: From pig's eyes to the bull's balls
In former resorts on the entire Adriatic coast, the menu once a week included tripe for lunch. I remember that only a few guests stayed for lunch in the dining room, as they were the only ones happy with the offer of dishes made of cleansed guts of cattle or lamb. Today, tripe has become the required dish, like many other recipes of workers and laborers. The preparation is usually based on cooked pieces of cleansed stomach together with other foods in the water (onions, pance