When you're pining for vacation travel that's still six weeks away, you have to get creative to avoid lighting something on fire for sheer kicks. I know last week I suggested visiting restaurants and bars that serve your favorite food and drinks to make it through March. But sometimes you'd rather have a little adventure. And for inspiration, you need look no further than Anthony Bourdain.

Now, some people rubbernecked through Kitchen Confidential for his lurid tales of restaurant life. And I, for one, am heartened by his contribution to Don’t Try this at Home: Culinary Catastrophes from the World’s Greatest Chefs—mainly because I spark a kitchen disaster at least once a month. But the Anthony Bourdain I’m inspired by is in A Cook’s Tour: Global Adventures in Extreme Cuisine, where the chef traipses around the world, eating such exoticisms as a still-beating cobra heart, goat-head soup, and pork-blood cake.

I’m not suggesting that you find these particular items in or around the District and match Bourdain blow for blow. Rather, to quell your restlessness, I’m suggesting that you create your own food adventure. Peruse menupix, talk to friends, read some food boards or the Wednesday food sections in the Post and the Timeses (New York and Los Angeles) to decide on four or five mildly scary dishes that you've always wanted to try. DCist writers went on such an adventure recently, visiting Sushi Taro to taste the infamous natto -- fermented soy beans (which weren't nearly as awful as they looked). And if you need some leads, DCist hereby provides them.

Shad roe at Hank’s Oyster Bar. It looks like a neon stomach and allegedly tastes like liver, but it must be good if it’s cited by commenter Petworthian and others as a local dish worth noting. 1624 Q Street NW.

Lardo Pizza at 2 Amys. This is supposedly delicious, though it’s hard not to associate it with Crisco spread over a pizza crust or a bacon-grease pizza pie. Lard pie is only offered once a month for a couple of nights’ run at a time. 3715 Macomb Street NW.

Gida Vrasti “Sparta” at Mourayo. Billed as “traditional goat soup from the Peloponnese.” In some ways, goat doesn’t really seem so strange, as it’s a staple meat in so many other countries. But even though I didn't grow up on a farm, I associate "goat" with "pet." 1732 Connecticut Avenue NW.

Pho with “bible tripe” at Pho 75. Yet another offal meat that is likely sublime. Of course, tripe is the primary ingredient in haggis, which, as a culinary experience would be as fun as a tetanus shot. In this case, it seems more appetizing. Also known as a cow's or sheep's stomach, tripe is served from Mexico to France, Spain to Poland. If it's so ubiquitous, why be squeamish? 1721 Wilson Boulevard, Arlington.

Should you choose to embark upon your own adventure, the caveat is that the foods have to be eaten in a restaurant, not bought at the store and taken home. That means no durian dinner parties or fried Mars bars tastings in the dining room.

More oddities are out there. Giblets, for example, could make the list, but this is only a March adventure, mind you. And, some dishes are beyond the limit—cutting up a whole duck at a restaurant, for example, is above my threshold. Have any other suggestions for adventure foods and places to find them?