I'm interested in offal - I've never really tried any but I'm becoming a more adventurous eater and feel that this is a can't miss stop on the good eater express. Do any of you recommend starting with anything particular? Or working my way up to anything in particular? Is tripe the best thing to try first? I really don't know.
On top of that, I wonder where would be a good place in Philadelphia to experiment? Bibou is the word on everyone's lips, of course, but do you have any additional recommendations? Thanks!