Beef tripe comes from cow's stomach lining and is versatile in cooking. Three types exist: green, cleaned, and bleached tripe. Cleaning requires salt, hydrogen peroxide, and thorough rinsing. Thick tripe should be cut into thin strips
Recipe inspired by Taksim Square's late-night wet burgers. Features garlic and buttery tomato sauce for succulent texture
Traditional holiday dish made with beef drippings and flour. Recipe yields 8 servings, batter needs 1 hour at room temp. Preheat oven to 400°F (205°C) before cooking
Traditional Russian dumplings filled with ground beef, pork, or lamb. Named for ear-shaped appearance similar to Polish uszka. Can be made ahead and assembled the next day. Can be frozen for several months
Pork rillettes are classic French confit-like appetizers. Crab cakes are New Orleans-style with Creole seasoning. Mussels steamed in white wine sauce are seafood appetizers. Fried oysters Rockefeller are Southern twist with cornmeal breading