In Zürich recently, I saw sign in a restaurant advertising, if I remember rightly, "Kuddla" which I recognised to be Kutteln – tripe ...

I know that offal is not to everyones taste, but I've eaten tripe in a couple of different countries – and always enjoyed it.

Callos - Spanish tripe (meaning it is probably pork and not that of a Spaniard) with chick-peas, red peppers and pork suasage-meat similar to black-pudding.
Pakal-Pörkölt - A spicy Hungarian stew with tripe and red peppers.
Iskembe - A Turkish tripe dish similar to Swabian kutteln, but with garlic.
Saure Kutteln - A Swabian (Southern Germany) tripe dish soured with vinegar and/or lemon juice.
Trippa alla livornese - An Italian version of tripe with tomato sauce (what else?!) garlic and parmesan cheese.
Trippa alla Romana - Italian again, with – wait for it – tomato sauce, white wine and (who'd have guessed?) permesan.
Tripes - The French version of tripe and onions
'our' own, British version of tripe and onions, of course. And not forgetting:
Haggis which is a Scottish pudding with oatmeal, suet, all sorts of offal, wrapped up in a sheep's stomach and served with turnip and potatoes. (And best washed down with a wee dram!)

I'd never eaten tripe in Switzerland before, so I decided to give it a go.
However, not wanting any surprises, I asked the waiter, who was also the bartender and presumably the owner,
'Wie werden Kutteln ind dieser Gegend zubereitet?'
'How do you prepare tripe in this part of the world?'

He gave me an angry stare at the audacity of my question, and replied:
'So wie Chuddla eben gemacht wäret!' (He almost choked on the 'ch')
'Exactly the way Kutteln are prepared!'

I couldn't quite make up my mind whether to get up and leave or order, so he immediately prompted me
'Wönt ör jetzt öppis, oder nit?'
Do you want to order something or not.

This is the point where I should have got up and left, but, knowing that Swiss hospitality is the same just about everywhere and given that I was hungry, I ordered a beer and Kuddla.

For anyone unsure how tripe is cooked in Zürich – I would say it is somewhere between between livornese and Romana but without the white wine, garlic or parmesan cheese.
To be honest with you I found it rather bland; rather like Swiss hospitality.*

*Disclaimer: I refer here, not to the Swiss in general (although there are unfriendly people all over the world) but to the Swiss gastronomy and hotel business.