The idea of feasting on beef intestines can be off-putting. Perhaps it’s the texture or simply the knowledge of anatomy. But tripe is commonly found in Mexican dishes, and for good reason—when done right, it’s delicious. For those skittish about biting into offal, La Banqueta, an East Dallas institution relocated to a larger space with ample seating across the street from its original location—and just as awash in yellow—wants to help. They fry the innards until they’re as crispy as chicharrones (pork rinds) and have a similar salty flavor. The salsa verde blended with lettuce is a refreshing touch to the dish. For those who first want to put on exotic meat training wheels, start with the silky cabeza (beef cheek).
1305 N. Carroll Ave., Dallas (214-823-1260). Open Mon-Sat 9 a.m.–10 p.m.