Offcuts: Tripe

Offcuts is a publication devoted to popularising the techniques and history of offal cooking from Chefs Sophie Hambling and Madeleine Sanders. The zine is the first of a series of five to be published over the course of 2025.

Sophie & Madeleine met while cooking together at St. JOHN, where Fergus Henderson created his manifesto for nose-to-tail eating, an approach that transformed London’s appetite for offal and inspired chefs across the globe. With so many more restaurants experimenting with offal dishes today, it's clear diners won’t shy away from trying organ meat in refined restaurant settings. Alas, cooking hearts and liver at home is another thing.

“This zine will give straightforward guidance to cooks who love offal and change the minds of those who don’t. By exploring one offcut at a time, this visual series will help you navigate the world of nose-to-tail cooking.”