It’s not easy to make tripe look beautiful. It’s also not surprising to me that the tripe on the cover of Chris Cosentino’s book, *Offal Good: Cooking From The Heart With Guts*, is. We’ve been waiting for this book for years, perhaps since the very first time we ate at Chris’ restaurant, way back in the day. He has a way with the odd bits and special bites, and I think it’s because they inspire passion in him. He’s never wavered from his dedication to using all the parts and pieces of an animal, especially those that others shy away from. It’s not an easy path because most people are hesitant to embrace organ meat and pig ears. Chris persevered and built up a clientele that appreciated his passion and enjoyed his many wonderful culinary offerings.
He sent us a copy of his book, and we were so excited that we dove into it right away. It’s beautiful, whimsical, and as straightforward as he is. His recipes will teach you about ingredients that you may not have considered cooking, and the photography by Michael Harlan Turkell will convince you that you should consider cooking them yourself or visiting Chris’ restaurant to taste what the fuss is all about. *Offal Good* is a book that will inspire you to think, to appreciate stepping outside the culinary box, and perhaps, to cook some odd bits of your own.
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