Pig ears, smoked tripe, chicken neck, and braised gizzards. As I scanned the items in the deli fridge at the Chinese supermarket on Walker St., it became obvious very quickly that I wouldn’t be finding roasted turkey much less any American cheese. To my delight the fridge was chock-full of all the bits, pieces, odds, and ends that never make it into deli counters at American supermarkets. Even duck tongues made an appearance.
In recent years, with chefs like Chris Cosentino popularizing all things offal, eating a plate of spicy honeycomb tripe at David Chang’s Momofuku has become a sorta right-of-passage in the ‘cool’ kids club in the foodie world. Now that offal has become a mainstay at fine-dining establishments everywhere, when do you think we’ll start seeing it at our local grocery stores?
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