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Mar 7, 2011 10:24 PM

First Offal Foray?

So I've never eaten any sort of internal organs out of an animal before. To me at least, that seems a bit depressing considering how very often I'll have some food show on and the host is saying how delicious it is. I'd rather not spend big bucks on a restaurant meal(assuming I could find one in this town that offers offal), so I was wondering, where should I start if I were going to try my hand at preparing offal? So far I've found tripe, gizzards of chicken, sweetbreads, and a few different livers, although as of late I haven't been looking rigorously. Is there a good starting off point or organ I should try first to see if I even like it before I venture further?

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  1. I grew up on chicken livers& gizzard...before I became a "chowhound", those were the only offal I would eat. Fried please! My mom also cooked beef liver but it was something I would eat maybe once a year. She seasoned & floured it then sauteed in a skillet with onions & gravy. My new offal love is beef tongue; a few years ago, I couldn't believe people ate beef tongue, it just didn't look appetizing to me but after I heard Andrew Zimmern say that it tasted like roast beef, I decided to give it a try. He was so right. I put the tongue in the slow cooker with onions, garlic & seasonings, without liquid as the meat is fatty. Slow cook it for 6-8 hours then peel the skin off and shred the meat. I love to make tacos with the meat but served like a roast beef with gravy & mashed potatoes is also perfect.. So delicous! IMO, you should start here in your offal journey. Don't be intimidated by the look of it. Also, if you like fried chicken, you'll probably like fried chicken livers & gizzards. Tripe is one thing I haven't been able to bring myself to try yet.

    1. I think that sweetbreads are a good way to start. They have a lighter flavor than most of the offal meats. If cooked properly livers are a good option, but they are rarely cooked very well. Tripe is no where to start. You really need to find someone that knows what they are doing or a good restaurant to prepare something for you. Offal can be tricky if you don't know what you are doing and cookbooks rarely describe the process well. Good luck!

      1. The cooking show host may say something is delicious, but tastes are highly personal. Me? I like liver (chicken, beef, or pork), but except for my mom and a few co-workers, most everyone else I know HATES liver.
        Kidneys? they might be good, but the odor while cooking! oh boy, might turn off any beginner!

        I agree, tongue might be a good place to start as it is very neutral in flavor - a beef tongue will taste like beef and a pork tongue will taste like pork. Just follow a recipe which explains cooking (can be tough) and technique (peeling the tongue).
        You might also consider heart. Beef heart looks and tastes like beef steak. You can cube it and grill.
        Liver: can be cheap so you can try a few preps without spending a whole lot of money. Sliced pork or calf liver is popular dredged in flour and pan fried with caramalized onions. Some people like it rare, others well done. I've seen some people pour some water in the pan with the liver and onions for a "gravy".
        Chicken livers can be dredged and deep fried.
        Another prep is chopped liver or a pate de compagne (or other type of liver pate). Search for a recipe that interests you and go from there - its easier than you think (use a dollar-store container to start, no need for an expensive terrine, etc etc).

        After that, go on to tripe (maybe try menudo), spleen, chiterlings, lung, etc.
        Or not....its highly personal and you don't have to like it ;-)

        1 Reply
        1. re: porker

          Tongue was one of my first thoughts. Otherwise it's probably best to opt for offal that is easy to prepare and does not emit an odor. Calves' liver with bacon and caramelized onions would probably be a good second choice.

        2. Porker's right about the "abats" being somewhat personal in nature. I can eat just about anything though I don't particularly care for lungs (texture) and won't do brains and nervous tissue (it's an EAE thing). Anything else is fine.

          Cooking offal will test your technique and show you new ones, and each culture has special ways to prepare these choice cuts. Which ones you care to use will depend on what you have on hand and what your culinary background is.

          Tripe: menudo's nice, but depending on what it is, it could be steamed with ginger (beef tripe), braised in soy sauce, sliced thin and sautéed, or used as pho topping. For pork, you'd probably want to scrub with a little baking soda to take out the remaining gastric juice.

          Gizzards: grill them on skewers. Or learn how to confit them (if you have been collecting chicken fat, you can confit chicken livers in the fat for an extra hit of chicken).

          Sweetbreads: they need to be peeled (sometimes pressed) after a light blanching but don't overcook them. I like French applications best.

          Liver: liver and onions. liver leeks (a common set meal in Japan), grilled liver steaks (common in our delis), paté. Don't overcook it, and you can always soak in milk if the smell is too strong for you.

          Heart: cook it rare/medium or braise for a long time; anything in between is chewy. It's got a strong meaty taste. Anticuchos (Peruvian grill technique) is a nice way to start.

          Kidneys: the Chinese technique for pork kidney is to butterfly them open, cut out the renal medulla (the brighter red core) and soak them in water overnight before cooking. Little different for beef/veal kidney, and I don't bother with lamb or rabbit (they just go into the pan).

          I'm probably missing an organ, but you get the idea.

          1. i think chopped (chicken) liver is the natural choice. so easy, incredibly yummy. a good gateway offal as it were.

            this recipe on epicurious seems pretty classic; i would garnish with plenty of parsley. and if you have chicken fat, use that as your frying medium.


            some recipes call for way more eggs proportionally, and/or for brandy or wine. i can't vouch for those; for your first foray, you might want the cleaner flavors of a recipe like this.

            there's lots of ways to use chopped liver other than the classic jewish appetizer. it can replace pate on a banh mi, makes an unbelievable ravioli or other dumpling filling (leave out the egg if using as a filling), etc. any place you want some unctuous umami deliciousness. and you can freeze it.