She visited a few more braised meat shops. The prices were mostly similar; anything with the word "braised" attached saw a sharp increase in cost, often double or triple the price of raw meat. Among these, pork offal was the cheapest.
Pork offal was difficult to handle—if the method wasn't just right, it carried a gamey odor. Furthermore, wealthy families considered offal to be mere viscera; they even viewed parts like pork intestines—which were used for storing waste—as beneath them. If you were chatting with someone and mentioned you were eating pig intestines or tripe while they were dining on lamb or beef, it certainly didn't sound very refined.
She bought some braised meat to sample, but none of it tasted as rich or delicious as what she had made in the past.
Chapter 60