Sichuan restaurants like Beaverton’s Szechuan Garden often excel in cold appetizer dishes that showcase the ingredients’ textures. This Chinese restaurant mixes sliced beef shank, tendon, and tripe with chile oil and Sichuan peppercorns for that distinct mouth-numbing buzz, then finishes it off with crushed peanuts and a tuft of cilantro. Multiple pork intestine dishes, as well as sautéed kidneys in a spicy sauce are also on the menu. Szechuan Garden is open for takeout, delivery, and dine-in.

Beaverton’s JCD is a great option for sampling Korea’s version of blood sausage, soondae. The nearly black sausage made from pork blood bound with cellophane noodles is typically served steamed and sliced, and occasionally served with — or inside — pork intestines. The restaurant’s soondae bokkeum is a stir-fry that combines the sausage with shredded carrots, pork intestines, and cabbage in a fiery gochujang-based sauce. JCD is open for delivery, takeout, and dine-in.

Sure, fish and chips might be more popular, but this Beaverton cart is one of the only places in town where the curious can try the famous Scottish mix of offal, oatmeal, suet, and spices, traditionally steamed in a sheep’s stomach. Here, it’s battered and fried and served with fat-cut chips. The cart is open for takeout and delivery.

While sometimes chicken kebabs masquerade as anticuchos on menus, real-deal Peruvian anticuchos almost always mean sliced, skewered beef hearts. At North Portland’s Casa Zoraya, the organ meat first spends time in a vinegary marinade spiced up with ají panka and ají mirasol, then gets grilled, and served with sweet potatoes, choclo, and potatoes drizzled with huancaína sauce. The restaurant is open for takeout and delivery.

Most Mexican restaurants serve menudo on weekends, and Cully’s Santo Domingo Taqueria is no exception. The chile-infused broth is a great foil for the delightfully chewy strips of honeycomb tripe, while the chopped onion gives the nourishing soup a little bite. Taco-lovers can also order corn tortillas filled with buche — pork stomach — or tender cuts of lengua. Santo Domingo Taqueria is open for takeout and delivery.

There’s no better place in Portland to try bun bo hue than the Jade District’s Teo Bun Bo Hue—it’s the namesake dish, after all. Bun bo hue is sour, spicy, and seriously porky thanks to meaty slices of sausage and gelatinous cubes of blood. The central Vietnamese soup also gets garnished with shredded banana blossoms in addition to the usual herbal suspects. Teo Bun Bo Hue is open for takeout and delivery. 

For whatever reason, chicken gizzards tend to be the domain of bars serving chicken and jojos, as well as old-school haunts like Sayler’s and Tad’s. Parkrose’s Wooden Chicken Pub is actually better known for its fish and chips than chicken, but baskets of fried chicken gizzards served with ranch (and ketchup) do make a fun bar snack. Wooden Chicken is open for takeout and delivery.

The term tripas might fool some into thinking it’s tripe, but the offal isn’t related to the beef honeycomb tripe used in menudo — it’s small pig intestines a.k.a. chitterlings. Tripa fanatics will appreciate Mi Pueblo Taqueria in East Portland because they might ask about the preferred degree of doneness. Extra-crispy means most of the fat is rendered while the default preparation preserves the creamy interior without sacrificing crunch. Mi Pueblo is open for takeout, delivery, and has a drive-thru.