On a cold morning I cannot imagine anything better than the hot bowl of tripe, pig skin and daikon I had at a Chinese restaurant today. To me "trippa a la Fiorentina" is one of the glories of Italian cuisiine (when they don't cook it to a mush). I bought a baby goat on Arthur Avenue a couple of days ago. The kidneys were delicious and the head will go into a soup. In the Balkans they chop the heart, liver, kidneys and lungs of a young lamb, season and sauté with onions, wrap in caul fat and roast. It is then served with sour cream. I would classify all these dishes at the higher end of gastronomic achievements .
