Field Pea Dusted Sweetbreads
 John Fleer, Blackberry Farm, United States
Beef Heart Shepherd's Pie
Braised Cabbage and Sweetbreads with Truffles
Christian Denis - Clos St-Denis,
Braised Veal Heart with Carrots and Oranges
Braised-Poached Veal Sweetbreads with Asparagus and Mushrooms
Guy Savoy, Restaurant Guy Savoy, France
Breaded Tripe - Tablier de sapeur
Calf's Foot and Langoustine Salad
Calf's Head
Calf's Head with Ravigote Sauce
Jean-Pierre Vigato, Apicius, France
Calf's Liver Terrine en Croûte
Calf's Liver with Green Grapes and Muscat or Apples and Muscat
Calf's Liver with Honey and Lemon
Calf's Liver with Melon and Red Onion
Jacques Chibois, La Bastide Saint-Antoine, France
Calf’s Sweetbreads with Licorice and Roasted Carrots with Gingerbread
Arnaud Bignon, Restaurant Spondi, Greece
Caramelized Veal Kidneys with Olive Oil and Butter Mashed Potatoes
Casserole of Veal Sweetbreads and Lamb's Trotters
Pierre Orsi, Restaurant Pierre Orsi, France
Crispy Lamb's Feet Packets on Eggplant
Cubes of Beef Tongue with Aioli Sauce
Flank Steak with Paprika
Fricassée of Tripe with Sautéed Scallops
Half-dried Pasta in Cream and Truffle Sauce, with Sweetbreads, Cockscombs and Cock's Kidneys
Kidney with Mustard Sauce, Languedoc-Style
Kidneys à la Berrichonne
Lamb Kidneys in Cabbage Leaves
Lamb Tripe
Maple-Glazed Sweetbreads, Fennel with Turmeric and Cherry Tomatoes
Jean Soulard, Fairmont Le Château Frontenac, Québec,
Milk-Fed Calf's Liver with Truffled Macaroni, Cress and Cauliflower Gratin
Alain Dutournier, Carré des Feuillants, France
Mixed Grill of Veal Offal and Vegetables - Fritto misto
Oxtail and Foie Gras Verrines
Pig's Ear (or Bacon) Loaf
Jean-Paul Lacombe, Léon de Lyon, France
Pork Cheek
Pork Kidney Pastillas with Apple and Cumin
Pot-au-Feu of Oxtail, Beef Cheek and Marrow
Ram’s Testicles in Honey Sauce with Sweet Potato Chips
Roasted Calf's Liver with Onions
Sautéed Calf’s Liver with Lime and Grilled Zucchini
Seasonal Salad with Veal Tongue Carpaccio and Egg Dressing
Jacques et Laurent Pourcel, Le Jardin des Sens, France
Stuffed Lamb Tripe, Auvergne-Style
Sweetbreads with Grilled Scallops and Parmesan Tuiles
Terrine of Lamb Tongue and Little Vegetables
Thin Slices of Calf's Liver with Bacon and Fresh Pasta
Tripe and Trotters, Marseilles-style - Pieds et paquets
Tripe Parmentier
Tripe with Cider and Sautéed Apples
Veal Kidney with Onion, Smoked Bacon and Ceps
Veal Kidneys in Calvados Cream Sauce
Veal Sweetbreads Meunière Wrapped in Spinach with Persimmon Purée
Kiyomi Mikuni, Restaurant Kiyomi Mikuni, Japan
Veal Sweetbreads with Vire Andouille and Apple-Onion Chutney
Gilles Tournadre, Restaurant Gill, France
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