Author(s): Stephane Reynaud
These and other cuts that we wouldn't usually cook, whether from lack of culinary knowledge or from fear, make up the great family of offal. Offal is all around us. It's there lurking on a friendly butcher's display, waiting patiently for the chance to take centre stage on our plates and shout loud and clear: Tous a table?! Esteemed French chef Stephane Reynaud shares his delicious recipes of tripe, including everything offal has to offer.