(ATLANTA) - Abattoir’s mod/retro atmosphere fits well in the adapted space—a former meat-packing plant in the city’s Westside neighborhood.

Tripe—the inner lining of a cow’s stomach—can be an intimidating ingredient for the home cook, but Andrew Carmellini, chef and author of Urban Italian, shares some simple tips for preparing it....

Andrea Albin came up with this dish starring pigs’ ears; their deep, porky flavor goes beautifully with the brighter notes of shallot, lemongrass, mint, and cilantro.

The dish tastes as straightforward as it looks—tender chicken hearts dressed with a fresh vinaigrette.

Here, meaty halibut fillets are first rubbed with a mix of chopped parsley, garlic, and lemon zest and then gift-wrapped with the caul.

Chicken gizzards can be irredeemably chewy, but a slow braise in lard tenderizes them nicely.

When eating at a dim sum restaurant, you may well find a version of this delicious dish.

Eating liver and onions is not a trial when you use grilled red onion wedges and tender chicken livers glazed with a Spanish-influenced sweet-and-sour sauce.

Lots of people are afraid of tripe, but I love it. Tripe is serious comfort food, warm and rich and filling and delicious. (registration required)