How do you like your tripe? At Diner's Delight the recipe calls for boiling, breading and then deep-frying the meat to golden perfection. Add two slices of bread, a wedge of onion and a dab of hot sauce and you've got the tastiest cow-stomach sandwich this side of the Mississippi. But it's not just organ food that keeps folks coming back to Diner's Delight. Since 1969 proprietor Jo Houston has been the matron chef of the city's Gate District, serving up generous helpings of her Louisiana heritage. Menus change daily but regular lunch and dinner staples include fried chicken, channel catfish, oxtail soup, turkey wings, beef ribs with brown gravy, meatloaf, and chicken and dumplings. To complement the main course, Diner's Delight serves a mean selection of sides, from mixed greens (spinach, mustard and turnip greens) to stewed cabbage, black-eyed peas, candied yams, okra and mashed potatoes. Breakfast revolves around Southern staples: eggs, salmon croquettes, grits, bacon and smoked jowls. The restaurant's signature item is the pancake-style cornbread that came about a few years ago as the result of a broken oven. Always quick on her feet, Houston resorted to cooking the bread on a skillet. The rest is history. "From that day on, everyone demanded the flatbread," says she. Word up.