In January I made pork rillettes which turned out very nice. Here is my take on goose rillettes. In principle the preparation is very much the same, but the fact that an entire bird is used makes the procedure and the logistics a bit more difficult.
Some people say it's dog food, others love it. Tripe is a typical poor man's food of the past, but in Germany is has become almost forgotten, except in Swabia. My mother was born near Stuttgart, and in her youth she learnt to prepare all the traditional Swabian dishes. This is how she cooks tripe.
Sauce Hollandaise is one of the finest things you can make with butter. Butter is a solid animal fat, as is lard. This means you can exchange butter with lard for a meaty variant. And just in case someone is worried about the high satureted fat content of lard: lard has actually less of it than butter (~30% vs. ~50%).
Rillettes belong to the great classics of French charcuterie. Essentially it is just meat that has been simmered until it is falling apart. In principle rillettes can be made from all kinds of meat. But the traditional varieties are made from pork (Rillettes du Mans) and duck or goose. There is even fish rillettes, but this has nothing to do with the original concept anymore.