How can a simmering tureen of tripe stock look so evil, yet smell so good?
Its primary ingredients: tripe (a cow's stomach lining), dried chili peppers and other spices.
This is unexceptional tripe that becomes insulting once the woeful missteps come into play.
"It is very thinly sliced tripe that has been boiled for several hours, " said Mr. Carbone.
Simmered in beer then garnished with avocado, lime and a Fritos dusting his tripe dish has a Mexican foundation.
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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Most of the innumerable sequels were tripe, but this one has a freshness even a kind of wit mixed in with all the blood.
In Italy, according to Jacob Kenedy, chef of London's Bocca di Lupo, tripe is an omnipresent cut served distinctly in each region.
Andrew Carmellini, chef of the Dutch in Manhattan, serves Barrio Tripe, cooked "low and slow with a lot of love and attention, " he said.
San Francisco's offal overlord Chris Cosentino takes tripe still further.
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.
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