3. Strain the tripe, cool, and set aside. 4. In a sauté pan heat oil, add the garlic and sauté for one minute. 5. Add the chopped cherry peppers and sauté for another minute. 6.

Tripe love, mortadellacore, electric Alice Waters and the sandwiches there. I’m Laurie Ochoa, general manager of L.A. Times Food, with this week’s Tasting Notes. In Rome this summer, I had the ...

The meat and tripe had a very soft texture. Danny described this taco as “small, but with a burst of flavor” which is why it gets a rating of 8.6. Price: $2 dollars ($40 pesos) Tacos de Birria El ...

Eater SF has hipped us to a wild eating contest going down at new-ish Vietnamese spot Pho Garden (2109 Clement at 22nd Ave.). The restaurant challenges customers to consume a giant bowl of steaming ...