Stir-fried Tripe with Chili Bean Paste

Beef tripe, stir-fried with chili bean paste and a touch of soy sauce. Add ginger, scallions, garlic. The slices will soak up the flavors and seasonings, all the while retaining their crispy edges. Serve with rice.

Real-Deal Tortilla Soup

The mild heat of this hearty ancho chile-based soup is balanced by sweet corn and black beans.

Better Than Chipotle Beef Barbacoa

This crazy tender barbacoa with oxtails and a blend of fruity chiles puts the fast food version to shame.

Spicy Chorizo and Pinto Bean Chili

Spicy, vinegary, and flavor-packed, this quick chili recipe relies on raw Mexican-style chorizo (you can make it yourself or buy it from a store), with a few simple flavor additions, a couple of cans of beans, and a quick simmer.

Mole Poblano

The range and depth of this Mexican chili and chocolate sauce is nothing short of spectacular, leaving no doubt where the full day of time spent in the kitchen making it went.

Pantrucas (Chilean Noodle Soup)

Pantrucas (Chilean Noodle Soup) is a comforting soup served piping hot and consisting of beef broth, fresh eggless noodles, and a balanced medley of spices and vegetables.

Stir-Fried Tripe With Pickled Mustard Greens and Fermented Black Beans

This dish, from the Hakka Chinese community, is an offal lover's dream: snappy omasum (bible) tripe stir-fried with tart mustard greens, fermented black beans, and red chiles.

Carne Adovada (New Mexico-Style Pork With Red Chiles)

Similar to chile con carne but made with pork, carne adovada is a New Mexico dish offering perfectly tender chunks of pork shoulder braised in a base made of an assortment of chiles.

One-Pot Pozole Verde de Pollo (Green Mexican Hominy and Chicken Soup)

Unless you've got the day off, cooking pozole on a Thursday is nothing more than a sueño imposible. My goal was to come up with a recipe that is not only delicious, but fast. The recipe I came up with isn't authentic, but it sure as heck is delicious.

Deep-Fried Tripe

Deep-frying tripe may also be one of the easier ways to introduce offal-squeamish eaters to the joys of stomach. Its winning crispiness not only creates textural pleasure but also disguises the looks of the honeycomb, which not everyone finds to be an asset.