If I tell the truth I think I like offal more than I like meat. Only last night I went out to a local restaurant and tucked into devilled kidneys on toast. It was extraordinarily good, and much ...

A Sonoran soup exists for every desire and occasion. Soups of wild greens studded with chickpeas, corn and cheese made richer with the addition of milk, thick cream of carrot, earthy bean stews, red ...

In the realm of love-it-or-hate-it foods, tripe rules. Count me in the love-it camp, although that may be an understatement. When I'm in a city where it's a specialty, like Rome or Florence, I'll eat ...

For all the talk about how food can bring us together, it can divide as well. There are dishes that polarize. Take tripe. It is standard equipment on every cow that ever produced a T-bone and has been ...

He is the up-and-coming chef who trained in classical French cuisine under Raymond Blanc – but Tim Bilton likes nothing more than a tempting plate of tripe. Yorkshireman Tim learned his craft at ...