Crispy Scrapple with Sage

An economical but hearty dish, scrapple is satisfyingly crunchy on the outside and tender on the inside, very much like the texture of a hash brown, if hash browns were made with meat.

Crispy Dirty Fried Rice with Shrimp, Two Ways

This crispy dirty fried rice is an irresistible fusion of spicy Cajun and umami rich, salty Asian flavors. In one version, the liver is the star, while the shrimp add some extra textural interest, while in the second version the shrimp take center stage while the liver blends with the other ingredients for subtle richness.

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.

Crispy Salt and Pepper Shrimp

Fried in their shells, these shrimp have an awesome crunch, and the meat inside is super succulent. They’re crave-worthy, and you’ll be hard pressed not to scarf them down like potato chips!

Nettle Soup with Beef Tongue, Chives, and Croutons

Earthy, velvety nettle purée and hearty bites of potato, luscious beef tongue, and crispy croutons come together to make the ultimate spring-time soup. The best part? You can forage the purple dead nettle right from your own yard.

Seafood Stock

This recipe aims to inject as much flavor into your stock as possible, with the added bonus of using ingredients that normally would be considered trash, wasting nothing.