Offal - Organ Meats aren't awful when done right -

[TrippinKahlua]

Anyone dived their taste buds in the unusual world of Offal? Centuries ago, medieval times and its people ate as much as they could. The history books don't have the guts to tell us how it was US that ate bones like a Zombie back in the pre-modern age.

So anyone who eats Organ meats finds it cheap.

Liver maybe the most commonly found Organ Meat. And even in my food expensive country, it goes for $3.50 a bag.

You just gotta know how to cook organs right. Bone Marrow is rare, do not put it on your grill!

Gizzards are tough but you gotta learn how to eat them!

When I have my house built, I am gonna become an offal specialist.

 

[Sprig of Parsley]

Liver and heart? OK. Anything else? Pass, thanks. Gizzards and such are useful for stuffing, though.

 

[TrippinKahlua]

Pigs feet and sheep tongue are popular in souse soups.

 

[MrTroll]

I hope white hipsters start eating chitlins so much they drive up the price and niggers can't afford it anymore.

 

[Sprig of Parsley]

I hope white hipsters start eating chitlins so much they drive up the price and niggers can't afford it anymore.

Won't be me. I hate that shit.

 

[dreamworks face]

Chicken hearts are my favorite part of the chicken. I'd never even tried chicken heart until my late twenties when I went over to my brazilian friend's house and his dad was grilling them - they taste great.

 

[TrippinKahlua]

Sweetbreads are real good I hear. Those are pancreas and Thymus Glands.

A bitch to prep though.

 

[nagant 1895]

I stear clear of liver, kidney, and digestive tract anything used to filter out toxins or hold in shit probably shouldn't be eaten habitually. Hearts, tongues, turkey necks are okay though.

 

[NOT Sword Fighter Super]

I recently tried to cook a cow liver, but I either didn't do it right, or I hate liver.
I'd be willing to give it another shot with a better recipe, though.

 

[pomme]

Does haggis count? Anyone who is put off by the idea of haggis is a pussy. Haggis is delicious.

 

[Sprig of Parsley]

I stear clear of liver, kidney, and digestive tract anything used to filter out toxins or hold in shit probably shouldn't be eaten habitually. Hearts, tongues, turkey necks are okay though.

Don't eat liver super-regularly simply because you'll get iron poisoning. As an occasional treat it's nice though.

I recently tried to cook a cow liver, but I either didn't do it right, or I hate liver.
I'd be willing to give it another shot with a better recipe, though.

I generally slice it thin (think about 6mm), dredge it in a mixture of flour with a bit of paprika and salt, fry in a pan with a very light coating of oil (preferably the oil that you fried the sliced onions in, with a bit of garlic) on low heat for a bit, turning halfway through. It's something you kind of get the hang of.

 

[oldTireWater]

If you can't afford to eat non-offal meat you should probably stick to beans and rice.

 

[Dick Pooman]

I absolutely love scrapple. I never thought pig organ slurry loaves would taste so good.

 

[A shitty ass clover]

My family cooks liver steaks every once in a while, texture is awful and kinda sandy. same case with beef hearts.
I'm inclined in trying them again though, but i'm gonna need a recipe.

 

[Sprig of Parsley]

Beef hearts are... well, tough enough that you kind of have to get creative. I find what worked best was basically slicing up the beef heart in strips and roasting (baking?) it in a casserole of relatively-moist stuffing like you'd use with a turkey. Beef heart will dry out and turn into leather in a heartbeat (no pun intended). Keep it moist and cook it well.

 

[GentlemanFaggot]

I fucking love liver, it's the shit.

However, whenever I cook it, it's always god-awful shoe leather.

 

[Francis Dollarhyde]

Anyone dived their taste buds in the unusual world of Offal? Centuries ago, medieval times and its people ate as much as they could. The history books don't have the guts to tell us how it was US that ate bones like a Zombie back in the pre-modern age.

So anyone who eats Organ meats finds it cheap.

Liver maybe the most commonly found Organ Meat. And even in my food expensive country, it goes for $3.50 a bag.

You just gotta know how to cook organs right. Bone Marrow is rare, do not put it on your grill!

Gizzards are tough but you gotta learn how to eat them!

When I have my house built, I am gonna become an offal specialist.

Quinto quarto was not eaten as much as they could because it was good. It was eaten because it was cheap. Later on, when cooking was more than roast it over open fire, it actually became good. Liver and brains were the good offal that cost money or were earned, the shit parts, entrails, stomach, were for the poor and mentally ill.

Chicken hearts are my favorite part of the chicken. I'd never even tried chicken heart until my late twenties when I went over to my brazilian friend's house and his dad was grilling them - they taste great.

Can get rather tough fast. Do not grill too long. Unless used in stews, then stew away. Cow heart is good for that.

I stear clear of liver, kidney, and digestive tract anything used to filter out toxins or hold in shit probably shouldn't be eaten habitually. Hearts, tongues, turkey necks are okay though.

Some offal of some animal should not be eaten. For example, in survival situations, dog is perfectly acceptable, and sledders are taught to eat their dogs if they must. However, the liver is so full of vitamin A that you will get poisoned by it. Otherwise it is perfectly healthy and no problem.

I fucking love liver, it's the shit.

However, whenever I cook it, it's always god-awful shoe leather.

Overdone. Take it out of the pan/oven in time. Pork liver is these days also seen more as dogfood, in fact the butchershop I worked at used pork liver and heart as dog and catfood from a freezer. This is because the taste is a bit less than veal liver and it gets tough faster. We sold fresh liver from calves only, you get a bit more leeway with cooking times, turns to shoe less fast. So if you used pork, try veal. Pork can work fine, just take it out of the pan at the exact right time.


Gastronomie Pratique has very oldtimey recipes that do well for anyone interested. But make sure to get the photocopied French edition (just use a dictionary), the English translation has most of it cut out and alters way too much. You may need to get creative to replace some ingredients that are no longer available.

Ma Cuisine (Escoffier) also has some good recipes for offal. And certain birds people forgot you can eat.

A traditional christmas recipe in the low countries is cow tongue boiled in salted water. It is then peeled and sliced thinly, served with a nice sauce and potatoes with dill. Gone out of style in the 70's/80's after centuries of being a holidays staple, sadly. I still make it every year. I also like to make sweet and sour sweetbreads, I have a modified recipe from a version close to Jonnie Boer's. Anyone should try it. A very underrated source for good organmeats is goat. Hard to get in most countries though.

I eat offal. And like it. Except for tripe and brain, not my thing. Kidneys are so so, okay if done right. The house will smell like a urinal on fire so make sure to rinse em well and open a large window.

 

[GentlemanFaggot]

Tripe is also seriously great, love getting it in pho. I've never cooked it though.

Only organ meat I hated was brain. Not really any flavor.

 

[mindlessobserver]

I recently tried to cook a cow liver, but I either didn't do it right, or I hate liver.
I'd be willing to give it another shot with a better recipe, though.

Biggest mistake people make with beef liver is assuming it cooks like steak. It absolutely does not. Slow cook the sucker in a covered pan in red wine fortified with beef stock and onion. Do that for a couple hours on low heat, much like how you would do a pot roast. After that you can finish it off on the grill or in a pan to get that sear you want and use the sauce it was simmered in to make a gravy by adding some butter and a dash of flour to it. Bring the simmer sauce to boiling temp first though. All organ meat has a much higher concentration of bacteria. Well done is the only acceptable temp. Use herbs and spices to preference.

For chicken liver you actually need to cook them quick. They are naturally tender, so you need two pans. In one pan make a white wine cream sauce (recipes abound) and in the other fry up some bacon and onion. Once the bacon and onion are cooked, toss in the chicken liver. Once they have turned brown and firm, add the white wine cream sauce and let it all simmer for a bit.

Both go great with mashed potato. Liver is also good for you despite fears to the contrary. Per pound, it has the highest concentration of digestible iron and iodine of any other food source.

 

[NOT Sword Fighter Super]

Slow cook the sucker in a covered pan in red wine fortified with beef stock and onion. Do that for a couple hours on low heat, much like how you would do a pot roast. After that you can finish it off on the grill or in a pan to get that sear you want and use the sauce it was simmered in to make a gravy by adding some butter and a dash of flour to it. Use herbs and spices to preference.

I'm actually really looking forward to trying this.
Thank you!