I don’t eat any offal but I have 3 packages of lamb liver in my freezer that I would love to prepare for dog treats. Anyone have any suggestions on how to prepare them? Or should I just defrost them and feed the raw liver to my dog?
Do you mean the oysters? That’s meat. Delicious meat.
Agreed. Offal is awful.
In addition to what I listed, I also eat oysters.
I love chicken gizzards, liver (beef or chicken), and pickled pigs feet or hocks and pickled turkey gizzards.
If I cook gizzards 3 sons partake. Liver it goes down to 2. Buying pickled pigs feet or turkey gizzards= buying 3 jars cos 2 of the boys like them also.
I cooked beef kidney for us once and the smell was nasty but it was a tasty bit of meat.
Braunschweiger is my fav lunch sandwich but only the dogs, cats and parrot (Moluccan Cockatoo) want anything to do with that.
My husband had a very middle class, white, Catholic upbringing so it took years for him to venture outside of mac N cheese, roasts with potatoes or burgers with potato salad. I have managed to get him to try Italian dressing, black olives, sauerkraut and wild mushrooms besides morels in the last 23+ years but offal is off limits as far as he is concerned.
I really want to try Rocky Mountain Oysters… one of the within 30 miles churches does a fry every year but I keep forgetting to go.
Liver, be it cow, pig, deer, chicken, turkey, or goose.
Have never tried brains, but I’ve always been curious. A friend who grew up on a farm told me that brains and scrambled eggs was a weekend treat. He didn’t realize at the time that they were eating what nobody would pay for, he thought they were saving the best for themselves.
Not much, actually. I’ve had elk heart and beef tongue, both of which were pretty good.
No doubt I’ve eaten some in the form of sausage.
I forgot about the black pudding. I’ve had that too, a number of times at breakfast in the UK.
Out of all items mentioned so far in the thread: I’ve had, and enjoyed in varying degrees (am particularly a big fan of liver, and of kidney, from no matter what creature) everything – though not from all of the species mentioned ! – except the following.
Have tried tripe, and not liked it much: not outright horrible, but I’m not looking to eat it again. Would be interested to try – with a bit of trepidation – sweetbreads, testicles, cow’s cheek, and trotters; also chitterlings – but I’m in the UK, and so far as I can tell, chitterlings are just not on the British radar. Things which – perhaps irrationally – I shrink from and don’t plan or wish to try, ever: brains, pig snouts / ears, and chicken feet.
An item not mentioned hitherto, which I like: what in Britain is called white pudding – “black pudding without the blood” – pork meat and fat, suet, bread and oatmeal, formed into a sausage. Similar to haggis, but less spicy.
Just hot dogs for me (natural casings are a plus!) and, on rare occasions, I get in the mood for liverwurst. Otherwise, offal, ewww!
There is a chicharroneria in a small town outside of Campeche, in the Yucatan peninsula.
Everything is fried that day. From pig skin to all the organs.
Morsilla is 1-2 inch pieces of intestine stuffed with cooked organs and deep fried. Well, everything is deep fried.
Buch is pig stomach stuffed with cooked organ meat and fried. You buy it in slices.
They also sell, heart, liver, pig nose, ears. Sometimes they have ribs, also. It all sells for 160 pesos a kilo.
Makes for a great breakfast!
I meant to mention chicharrones. Love them. I get them with the meat on when I go to a carniceria, and the ones in the bag from the corner market.
I like liver, but very seldom get the opportunity to eat it because so few other folks like it, and besides I’m trying to watch my iron levels.
I don’t think I’ve ever tried any other sort of offal, other than in gravy giblets or who-knows-what’s-in-it sausages, but I would certainly be open to trying them.
Chicken and duck liver. I’m not opposed to giblet gravy.
I love bird-liver pate.
I strongly dislike mammal liver. (As a main ingredient, anyway. I have probably had some in sausages.)
Thanksgiving gravy is fine.
I will eat tripe, provided it is chopped into small pieces, and mixed with a lot of pork, pozole (a.k.a. hominy), and red chile.
I see a pattern here:
- Take an utterly disgusting ingredient.
- Chop in up into pieces too small to identify by sight or texture.
- Add spices until you cannot identify it by smell or taste.
- Mix it with a lot of other stuff that I do like.
Liver sausage.
Coincidentally, I have the second half of a pound of chicken livers in the fridge right now. I ate the first half for lunch.
I love liver. Poultry liver is better than mammal liver, but I’ve enjoyed calf, lamb, and pork livers.
I enjoy most other offal, but don’t seek it out, except to make giblet gravy. I enjoy black pudding, ox tail soup, and chicken feet. I had venison brain once. It was tasty, but I probably wouldn’t eat it now for fear of a prion disease. I’ve never had rocky mountain oysters, and wonder if that isn’t healthier for men to eat then women.
I don’t like the consistency of tendon, and don’t eat it. I had sweetbreads once, and it was horrible. Little bits of stuff like brain swimming in a sea of nasty goo. I don’t recall the flavor, but was disgusted by the texture and would avoid that in the future.
But otherwise I’m fairly adventurous around strange parts of animals.