Author Topic: Offal (Read 1084 times)

Graham · « **on:** August 03, 2012, 09:31:04 PM »

I really enjoy organ meats of all kinds and I think they have unsung health benefits, but I don't know what to do with them besides fry them in butter. Please share you recipes for organ meats.

But I do have one recipe. You need lamb heart and smoked bacon. Cut the lamb heart into pieces, and wrap each piece with a slice of bacon. Bake in an oven until ready. Personally I like to put fried onions on top!

PenitentWoman · « **Reply #1 on:** August 03, 2012, 09:58:25 PM »

Can't help you, but I'm now craving mashed potatoes with giblet gravy...

Graham · « **Reply #2 on:** August 03, 2012, 10:00:43 PM »

Great, now I'm craving it too!

Nadir · « **Reply #3 on:** August 03, 2012, 10:29:36 PM »

In the past I have made liver alla cacciatora.
Fry onions, garlic, add chopped liver and very ripe tomatoes chopped small or a tin of tomatoes, and whatever herbs and spices you fancy. Serve with brown rice, followed by a salad. :ready-to-eat:

Nadir · « **Reply #4 on:** August 03, 2012, 10:38:27 PM »

You can do similarly with heart though heart takes more cooking and is chewy. :chef:

I like the taste but I can't come at brains, which incidentally my husband loves. The very thought of them... :shocked:

Thorn · « **Reply #5 on:** August 04, 2012, 06:50:43 AM »

Sorry, but most offal is awful!

theology101 · « **Reply #6 on:** August 04, 2012, 07:55:31 AM »

Though it is mostly meat from the face, head and brain in these parts, Barbacoa could probably be made with other organ meat, too. Slap it on a corn tortilla and it's perfect for breakfast. Don't know the recipe just shred everything up, maybe add some comino and chili and a little vinegar, and fry it up. Think it is actually steamed or slow roasted but frying works too. Will look for the real recipe in a bit, I'm in search of coffee right now...

CathMomof7 · « **Reply #7 on:** August 06, 2012, 11:47:58 AM »

I grew up in the Southern US. My father was very, very poor when he grew up and every single piece of a pig and cow was consumed. Occasionally when I was a child, we had a few of these. He was particularly partial to liver and onions, which I never liked, but we had once a month or so. We ate frequently chicken hearts, livers, and gizzards. He also liked 'chitlins', which we ate plenty off, but I don't like either. He also made souse meat, I think it's called head cheese in most places. This I like grilled.

He also really like blood sausage, what non-Southerners would call black pudding. This makes me gag to think of it, so I only tried it once when I was very young.

I don't have any recipes, sorry. But often he cooked these things like a roast in a big pot in the oven or on the stove. He made a gravy and we had rice. Chicken livers, gizzards, and hearts were usually fried but also we had a gravy and rice. Souse meat is good for sandwiches with some mayo or mustard.

Chitlins will take a post in and of itself.

Wish I could be more help.