I haven’t gotten that far. I just saw him slice the meat into “pages”.
The Secretary of agriculture calls for backyard cows. /s
You can always use offal. Kidneys, liver, hearts, for a start. Cooked right, it can be very tasty and nutritious.
This evening, we had venison stew. 1kg of venison was half price at £7.00, and, with some root veggies in the slow cooker for eight hours, it’s enough for six.
I wish we could get some pig’s stomach here. When we lived in NJ it was available, and my wife made it stuffed with potatoes and sausage. Not that unlike boudin, which is stuffed with rice and sausage. Pigs stomach has Mennonite roots.
The Housewife’s Market in Oakland had pigs stomach, but it had slits cut in it so it was useless for the dish.
When I was a kid tripe was common to see in the supermarket (as was tongue). I have not seen it in many years though.
I’d suggest finding an actual butcher in your town. If you have one I bet they could get it for you.
My mom was Lipton onion soup and beef broth and a couple of bay leaves.
I am Campbell’s golden mushroom, beef broth and a couple of bay leaves.
Beef kidneys and liver are not particularly cheap at my local store; about the same price as regular pork loin. Pork kidneys and liver are cheaper, though.