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Jun 9, 2011 07:39 AM

SE Michigan - Let us talk Offal!

Offal (pronounced /\ˈȯ-fəl, ˈä-\/[1]) is a culinary term used to refer to the entrails and internal organs of a butchered animal.

Liver, Sweetbreads, Gizzards and such!

Who is with me in the love....

Where do you like to get yours!

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  1. JP, you have offal-ly good taste in food.

    I've only found offal at ethnic places, but I suppose that's because offal isn't big in American cuisine. Here are a few off the top of my head.

    The two Chinese barbecue spots have pork intestine, maybe stomach. I don't know that they do any poultry offal, maybe some duck parts:

    Liang's Oriental BBQ
    30953 Dequindre Rd
    Madison Heights, MI 48071
    (248) 616-9616

    [Zhang's] China Bar-B-Que
    31692 John R Rd
    Madison Heights, MI 48071
    (248) 588-7007

    SOMETIMES, Kitchen Hanzo has chicken liver yakitori on their specials menu:

    Kitchen Hanzo (izakaya style)
    6073 Haggerty Rd
    West Bloomfield, MI 48323
    (248) 624-8666

    And of course, most Mexican places will do tripe, lengua, buche, etc.

    China Bar-B-Que
    31692 John R Rd, Madison Heights, MI 48071

    6 Replies
    1. re: jjspw

      So Kitchen Hanzo is more than just a sign in front of a storefront. I swear, every time I drive by, it looks like they are closed. Is it dinner only?

      1. re: Fibber McGee

        Yes, they are only open in the evening (5 pm I think). I found that out when I headed there for lunch, was bummed that they were closed but went a few doors down to Sharaku and enjoyed an Udon lunch special.

        1. re: Wooderson

          Indeed, Wooderson's right, Hanzo is only open in the evenings. It's an izakaya--a pub for drinking and small bites, where Japanese businessmen go after work. And because it's meant for the after-work crowd, typical izakayas only keep evening hours. Hanzo is open from about 5 or 6 PM until 11 PM or midnight.

      2. re: jjspw

        On the Chinese end...

        Best China
        7233 N Lilley Rd
        Canton, MI 48187
        Make sure to ask for the Eastern Menu....

        Joe's Gizzard City out in Pottersville. :)

        Joe's Gizzard City
        120 W Main St, Potterville, MI 48876

        1. re: jjspw

          Both of those BBQ places have beef and pork tripe, along with pork intestines and tongue. Pretty much any of the Chinese places discussed on this board with "secret" menus have intestines and tripe on the menu. That new sushi/Korean place on Ford rd. in Canton has a beef intestine stew and a chicken gizzard dish I believe. Actually, as I'm typing this, I'm enjoying a meal of tripe bokkeum from Hana in Ypsi.

          Oh ,and where can one find sweetbreads around here ??? I don't know of any restaurant that serves them.

          1. re: moose734

            I am actually cooking Sweetbreads this weekend. Southern Fried.....

            Ordered them from a Butcher in Milford. They will have some left over if anyone is interested in picking some up.

        2. Can't forget Hamtramck's Polish Village Cafe. Chicken livers and tripe and duck's blood soup.

          Polish Village Cafe
          2990 Yemans St, Hamtramck, MI 48212

          1. I did have some Sweetbreads this weekend. I enjoyed them very much! The texture might turn some people off but I had my fill. They were southern fried with a Parsley Tarragon buttermilk sauce.

            We also had liver and heart but those did not turn out so hot. Those were kind of last minute and rushed. The heart I think would have been great if it was cooked slow and low then slapped on to some fire at the end.


            3 Replies
              1. re: JanPrimus

                Also should say Bravo to Paul and Christina for joining me. BTW Paul....I am already half way done with the book!

                1. re: JanPrimus

                  The sweetbreads were a wonderful surprise! This sounds terrible, but (fried as they were) they reminded me of sort of an adult chicken mcnugget, but with a delicate flavor and pillowy texture. I'd eat them again. Actually, I'm still thinking about eating them again.

                  Which butcher?

                  I think the heart maybe had an outer-membrane issue? When I was a kid, my mother tortured us once by making a boiled beef heart. As I recall it was fairly tender, if a bit...spongy. And really big, so lots of...leftovers.

                  It's too bad Petar couldn't make it to the party. When he was a kid, his (recent-immigrant) Serbian relatives would buy whole, unbutchered pigs and do it themselves. He has revolting stories about cleaning intestines with his great-grandmother. And a whole cooked animal head is still a delicacy. Yummy pig forehead.

                  Are brains considered offal even though they're not technically entrails?

                  Oh, and thanks for having me to the party. I had a great time!