While researching my dineLA article on organ meats, it became clear that Gino Angelini takes offal seriously. His Tuesday night tableside veal kidney special at Angelini Osteria is well worth the $20 investment. The Emilia-Romagna native doesn’t stop with kidneys. He’s also been known to serve sweetbreads and tripe at Angelini Osteria, to name two more organs.

During my recent visit, the standout Italian chef also featured Grilled Blood Sausage with Mashed Potatoes ($11) served in taut-skinned slabs. The rich pig’s blood sausage is studded with pine nuts and simply plated on a bed of mashed potatoes to soak up the surrounding jus. He garnishes the plate with a chive shower for color and crunch.

Dose of Vitamin P spotlights my favorite pork dish from the previous week.