Bone Marrow, Beef Heart and Tripe, Oh My!
This on Coppa's Current Brunch Menu:
Bone Marrow /
White pizza with roasted beef heart, smoked bone marrow, lovage and horseradish $16
I had this the other day. It all goes well together. I do miss the old version of the so-called Blue Ribbon Pizza, which had braised oxtail instead of the heart/tripe. There was something about the softness/moistness of the oxtail that "joined" the marrow to the rest of the pizza in an organic, satisfying way (the melted marrow could be absorbed by the braised meat—much the way his bone marrow plating years ago at KO Prime did). Now, they seem like a bunch of yummy, random ingredients that happen to share space on the same pizza. Which is still good, just less poetry, in a way.
I also liked it when there was a lot more of the fresh horseradish grated onto it, but reviews were always mixed for that move.
More offal sitings: the Globe had a review today of Framinham's Sichuan place, Red Pepper, and they raved a pork kidney in fermented black bean sauce (called 'black curded' just to confuse matters.)
Machu Picchu/Pollo las Brasas Union Sq. Stopped by today for a chicken and some Peruanisimo pork and sweet potato sandwiches. Maybe they've been on the menu forever, but today I saw that they have many versions of heart, gizzards, tripe on their menu.
fwiw, we tried the 'canary beans' for the first time today and they were deeelish.