Bad or good, share your experiences eating internal organs. (No Hannibal Lechters)

[Carnac_the_Magnificent]

@rowrrbazzle

I haven’t had liver for decades, but it’s okay if it isn’t overdone, tough and dry.

I’ve had steak and kidney pie a handful of times. IIRC the steak predominated. Either I’ve been lucky and always gotten the few good ones, or the people who’ve gotten bad ones are unlucky.

Going from steak to kidney is like going from steak to death. The taste cannot be described, but “yuck” is a good start.

[Qadgop_the_Mercotan]

@August West

Mmmmm, insides!

I love sweetbreads, my wife and I found a local restaurant that does a pretty good job with them. It’s funny, though, that when you order them the waitress says “You do know what sweetbreads are, right?”

Could you post or email me the name of the restaurant? The only place I’ve found them locally is in Kohler, and I would like to find some place a little less pricey where I can get them!

[CBEscapee]

Here organ meats are regularly consumed. Tomorrow I’m going to have a nice steaming bowl of menudo for breakfast. My son’s favorite tacos are tripa (intestine).

Last week my wife made a vey large pot of pozole blanco that included the head, the feet, the skin and meat from several parts of the pig. The meat is seperated and each bowl is served according to each person’s taste. Mine had a pata (foot), a little cuero (skin) and some meat.

[BrainGlutton]

@OneCentStamp

Cow hoof
This was food for the poorest of the poor. I was given a bowl of broth with a whole hoof in it. I was expected to eat the tiny bits of meat around the ankle (after picking the remaining hair off), then cut up and eat the hoof itself, which had been softened through long cooking.

Is one expected to eat all of a picked pig’s foot? I’ve never tried one, but you sometimes see them on gas station counters, next to the jars of pickled eggs and pickled sausages.

[bmoak]

Except for liverwurst and pate, pretty much all my organ meat eating happened in Japan.

Yakitori: chickern livers, gizzard, and hearts on a stick.
Motsu-Nabe: Thick stew with pig innards.
Beef Tongue: Grilled over an open flame.

[TellMeI_mNotCrazy]

@BrainGlutton

BTW, why did Robert Burns call haggis “Great chieftain o’ the puddin-race”? Isn’t haggis really a sausage?

Pudding has a different meaning for the British - even their sweet dessert type puddings have nothing to do with what we Americans refer to as pudding:

http://en.wikipedia.org/wiki/Pudding

The older puddings were foods that were presented in a solid mass formed by the amalgamation of various ingredients with a binder, which might include batter (as in Yorkshire pudding), blood (black pudding), eggs (bread pudding), or a mixture of suet and flour or some other cereal (plum pudding). These kinds of puddings could be either baked, steamed, or boiled. This older type of pudding, still commonly made today in the British Isles, was often a main-course type of dish. Boiled puddings, in particular, were a common meal on board ships in the British Navy in the 18th and 19th centuries, and the usual manner in which daily rations of flour and suet were prepared.

[August_West]

@Qadgop the Mercotan

Could you post or email me the name of the restaurant? The only place I’ve found them locally is in Kohler, and I would like to find some place a little less pricey where I can get them!

Email sent to your profile address. If you don’t get it, let me know and I’ll post it here.

[Unregistered_Bull]

Calf liver and onions, fried chicken liver, fried chicken gizzards, tripas (bovine small intestine), tripe in a stew (menudo), and beef tongue are the extent of organ meets that I’ve ate. I like them all (especially tripas) but chicken gizzards. But I’ve only tried gizzards a couple of times at one restraunt and both times they were just far too tough.