The rest of the week, you can eat all the fried conch and oxtail you like. But the weekends are reserved for something special: souse. At Liberty City's powder-blue Bahamian Pot, Trudy Ellis offers souse with chicken ($6) or pork ($8). The hearty stew begins with tripe sautéed with mirepoix (a mixture of chopped onions, carrots, and celery), vinegar, and blistering-hot chilies. A pork stock is poured atop and heated to a ripping boil, turning each bit of offal into a velvety bite. Finally, the main protein is added alongside some of its juices to round out the spicy potion. If you ask nicely, maybe, just maybe, Trudy will give you one or two of her famed johnnycakes. The cornbread rounds are the perfect medium for sucking up all of that luscious sauce and cooling down the heat.