How can a simmering tureen of tripe stock look so evil, yet smell so good?

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Its primary ingredients: tripe (a cow's stomach lining), dried chili peppers and other spices.

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"It is very thinly sliced tripe that has been boiled for several hours, " said Mr. Carbone.

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

Cutting to the chase, this tripe treat of bad news is the first sign that the economy may have stumbled a bit.

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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

Andrew Carmellini, chef of the Dutch in Manhattan, serves Barrio Tripe, cooked "low and slow with a lot of love and attention, " he said.

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

San Francisco's offal overlord Chris Cosentino takes tripe still further.

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

The result is the full traditional Argentinean steakhouse experience, with all the unique cuts (short rib across the bone, boneless rib eye, skirt steak), traditional sauces, accompaniments, and appetizers (tripe, sweetbreads and chorizo), but done better.

FORBES: Fervor, Buenos Aires, Argentina