Although lengua (beef tongue) at taco joints is as commonplace as milkshakes at diners, the thought of eating tongue still seems foreign to some. At Essex’s tiki taco Tuesday, co-owner/executive chef Brandon Petit servers up a tender braised beef lengua taco that is not to be missed. Tip: Next door sibling pizza joint Delancey sometimes offers lengua as a topping special.

If you’re open to breaking into the world of Tripe, the stomach lining of an animal, this Taiwanese joint is just the spot. Tripe virgins, start with the Shredded Tripe with Pickled Cabbage Soup. For more advanced tripe connoisseurs, move on to the beef tripe dish served straight up with a side of sweet soy sauce and jalapeno slices.

Who says only Chinese people can dominate the dim sum world? In fact, two of my favorite dim sum dishes are at this Filipino all you can eat $14.99 dim sum spot: Bone marrow soup and the Dinuguan, affectionately known as chocolate meat and pork blood stew; the latter is a pork stew that contains pig parts such as stomach and ear. Isla’s version is a good primer to chocolate stew as it leaves out parts such as heart and intestine you’d find in other renditions of this Filipino dish.

Blood and foie, an amuse bouche of duck gizzard served with fried chicken on Tuesdays, and lamb testicles sliced, marinated in buttermilk and then fried for a crispy edge. These are some of the meaty delights you’ll find at owner/chef Derek Ronspies’ second floor restaurant in Fremont. Any doubts you’ve ever had about offal will be alleviated by Ronspies’ beautiful presentation on his creative weekly rotating menu.

Although goat is eaten in more than 70% of the world, in Seattle it’s considerably more obscure than its pig, chicken and cow brethren. Pam’s in the U-District serves up a curried goat with the bone intact to maximize flavor. Be sure to order an extra rum drink just to offset the heat.

Idiot fish, a type of red snapper that is commonly found in Japan, is stupidly good! Although you often find fish served whole (with bones and head intact) in Asian countries, co-owner/executive chef Taichi Kitamura makes it easy on his customers by removing the bones for you. The rich and buttery fish is simmered in sake and soy sauce with burdock root.