Offal!

spiffykatie7 · September 2009

Hi neighbors! Do you or someone you know regularly cook with offal? I'm talking about the cuts of meat that most people avoid... brain, guts, feet, head, etc? I'm a journalist and I might use you in a story I'm working on. Send me an email at [email protected] if you know of anyone-- thanks!

domino · September 2009

Traditional Italian cooking has always included the offal: Tripe (cow stomach lining), caposella (sheeps head), pork livers with bay leaf.
Some Slavish dishes have included pigs knuckles/feet, cow cheeks and chicken necks.
The poorer the peasant stock the more creative the cook!

idlewild · September 2009

I don't cook it but I do love it. Tongue, sweet-breads, heart, some liver, etc. Land, air and sea.

doctorj · September 2009

I also love it (in modest portions) but rarely cook it. I was raised on sheep's brains, steak-and-kidney, and lamb's fry. Also like the huge variety of blood puddings from many different countries. Still hanging out for the opportunity to try snail liver pate (2000 snails per pound).

Offal!

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