SAN ANTONIO - Pull up a chair and grab some napkins. They're back! After a 20-month hiatus, thanks to a ban by the U.S. Department of Agriculture, a South Texas tradition has returned to the table.

Chitlins (short for chitterlings) and tripas are both types of intestine-based dishes. However, they have different cultural origins, different cooking and preparation methods, and, in some instances, ...

Offal are the cuts of the people – or once were, anyway. You can now find off-cuts, cheeks, sweetbreads, tongue, and many others on higher-end restaurants' menus, but not so much tripas. The marriage ...

La Chaparrita stands out for a number of reasons, but mostly for its use of a charola — a circular pan filled with bubbling oil, with a raised curved center. Almost a dozen different meats cook slowly ...

Despite what the supermarket aisle may lead you to believe, there’s more to an animal than neatly wrapped styrofoam trays of meat. From tongue to tail, offal (pronounced awful) encompasses all those ...