The result is the full traditional Argentinean steakhouse experience, with all the unique cuts (short rib across the bone, boneless rib eye, skirt steak), traditional sauces, accompaniments, and appetizers (tripe, sweetbreads and chorizo), but done better.

FORBES: Fervor, Buenos Aires, Argentina

Andrew Carmellini, chef of the Dutch in Manhattan, serves Barrio Tripe, cooked "low and slow with a lot of love and attention, " he said.

WSJ: Cooking With Tripe: No Need to Gripe | Jolie Laide

Its primary ingredients: tripe (a cow's stomach lining), dried chili peppers and other spices.

FORBES: Magazine Article