Tripe is enjoyed the world over, but not everyone cares about this offal enough to patent a recipe, as the owner here has done. His signature dish, "tripe 13 ways", uses four types of beef tripe and nine kinds of lamb tripe (including the most prized cut: lamb's rumen core) served with a secret-recipe dip. Try the charcoal-burning hot pot with eight halal lamb cuts and ask for the "half cloud" cut with half-fatty meat and a milky aftertaste.