SE Michigan - Let us talk Offal!
- JanPrimus Jun 9, 2011 07:39 AM
Offal (pronounced /\ˈȯ-fəl, ˈä-\/) 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!
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
[Zhang's] China Bar-B-Que
31692 John R Rd
Madison Heights, MI 48071
SOMETIMES, Kitchen Hanzo has chicken liver yakitori on their specials menu:
Kitchen Hanzo (izakaya style)
6073 Haggerty Rd
West Bloomfield, MI 48323
And of course, most Mexican places will do tripe, lengua, buche, etc.
31692 John R Rd, Madison Heights, MI 48071
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.
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.
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
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.
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.
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!