In Italy, according to Jacob Kenedy, chef of London's Bocca di Lupo, tripe is an omnipresent cut served distinctly in each region.

WSJ: Cooking With Tripe: No Need to Gripe | Jolie Laide

There has to be a certain kind of chemistry between teacher and student a chemistry he experienced, for example, with all-star partners Ms. Ferri and Julio Bocca.

WSJ: Master Ballet Teacher Wilhelm Burmann | Creating