In Jacques’ kitchen, nothing goes to waste! Today, he espouses on the virtues of offal and prepares a menu of several underutilized “variety meats,” including one of his wife’s favorites Chicken Livers in Mushroom Port Sauce. Jacques then recreates a classic from his childhood in France using offal – Tripe and Pigs’ Feet Ragout. This hearty, slow-cooked dish flavored with a fragrant bouquet garni is accompanied by Pommes Persillé. Finally, he demonstrates the best techniques for curing and cooking Beef Tongue and tops it with a Ravigote Sauce. (Web extra recipe: Tomato Tatin)