Crispy Fried Pig’s Ears with Arugula and Capers

These deep-fried pig’s ears are salty, tender yet crispy, and super indulgent; the lemon vinaigrette arugula salad brings a fresh and acid element to the dish that balances the decadence of the pig’s ears.

Sichuan Twice-Cooked Pork (or Tripe)

While this recipe is amazing with pork belly—spicy, nuanced, with tender meat and vegetables—and my new favorite way to eat it is with tripe. Regardless of the protein you choose, this makes for a fabulous and authentic taste of Sichuan.

Menudo

Menudo is a comforting Mexican soup with melt-in-your-mouth tripe and hominy in a lightly spicy broth. Even if you’re not a devoted tripe-lover, this dish will make a convert of you.

“…Into something rich and strange” Part I: The Philosophy of a Foodie

This blog celebrates all the strange and wondrous foods that our world has to offer—especially those products that have become forgotten or despised. Part and parcel of this is encouraging respect for the whole plant or animal and minimizing waste—the bones, tongue, and liver of the cow are just as desirable as the loin, the beets greens as savory as the beets themselves…