offal where? (pref. East Bay or SF)
- Robert Lauriston
I got Fergus Henderson's "The Whole Beast," and want to cook some of his offal dishes, but through my usual butcher (Cafe Rouge) a lot of stuff either isn't available or is available only frozen in a 10-lb. box. In particular, I'm looking for (preferably fresh and organic):
lamb's kidneys with a thick layer of suet left on
Chinatown butchers would be a good place to try....especially for the pig spleen - lamb is not as popular as pork but they do have both in most places. 99 Ranch might be easier to deal with - as far as the language barrier but some of the Chinatown butchers have a bigger/broader range.....don't remember seeing pig uteri (sp?) at 99 Ranch but it's more common in Chinatown - Oakland.
You can get innards from organic, grass-fed animals from Potter Family Farms at the Ferry Building, but you may have to call ahead to order 415-378-2917. Fergus did a dinner at Chez Panisse last Monday. There was nothing too outrageous on the menu; pig's ears, pig head and goat liver and kidney. You might call and ask where they got the meat.
Also, you can eat some of those kind of dishes at Incanto in Noe Valley. I've had lamb brain ravioli and all kinds of funky stuff there. They had beef heart on the menu the other night and it was delicious.