Delicate as lace, chambered as white coral—the cover photograph on Chris Cosentino’s recent cookbook is compellingly beautiful. It is also an ultra-closeup of a piece of tripe, and the book, Offal Good: Cooking from the Heart, with Guts, is the chef’s unflinching opus on the art of preparing off cuts.

Cosentino rose to fame with dishes like spaghetti made with thinly sliced pig’s ears, first cooked at his former restaurant in San Francisco, Incanto. He went on to win a season of Top Chef Mastersand influence a generation of cooks to get gutsier with their menus.