Tomorrow: Our 10 Best Offal Dishes

Tune in tomorrow to read our top 10 picks for the best of the nasty bits — from the crunchiest fried intestines to the most tender tripe, plus tongue, trotters, liver, and sweetbreads. Chefs love them for a reason: They’re cheap and add dimensions of texture and flavor that other meats can’t.

Got a favorite gut? Let us know in the comments.