offal?

[quimcunx]

So, OU, you gonna go to Amazonica and try the tongue steaks?

 

[lang rabbie]

Lambs Liver cooked with orange and marsala is very nice.

Try the tripe at Dragon Castle in the Walworth Road

 

[Orang Utan]

So, OU, you gonna go to Amazonica and try the tongue steaks?

probably not

 

[quimcunx]

I'm disappointed in you.

 

[Orang Utan]

if i ever go there again, i'll try it, but it's unlikely.
i may cook it though - in a bolito misto

 

[friendofdorothy]

bump.

I like lambs liver, and occasionally kidneys, as apart from being tasty and full of iron etc they are very, very cheap.

Haven't seen any in the Sainsburys for ages - so I asked in my local butchers (jones on dulwich road ) where I use to buy it now and then. NO offal! they no longer stock any offal as 'there is no demand for it' Wah! where can buy it now (brixton area)

 

[Steel Icarus]

I've eaten a fair amount of it - my step brother was a butcher and brought some mad shit home with him on weekends - but I don't really like it. For me It's a taste thing, not a concept thing.

 

[Callie]

bump.

I like lambs liver, and occasionally kidneys, as apart from being tasty and full of iron etc they are very, very cheap.

Haven't seen any in the Sainsburys for ages - so I asked in my local butchers (jones on dulwich road ) where I use to buy it now and then. NO offal! they no longer stock any offal as 'there is no demand for it' Wah! where can buy it now (brixton area)

Morrisons seem to be more geared towards it. Possibly other independent butchers though I'm not sure what's near you?!

 

[littlebabyjesus]

Waitrose only occasionally stock kidneys. Their offal selection is quite poor tbh and probably worse than it used to be. Lidl don't do offal at all. Shocking that places don't have lamb's liver in as standard fare. That's just basic food, surely. I used to buy it whenever it was reduced. half for me, half for the cat.

 

[Saunders]

Yes, of all the supermarkets Morrisons sell quite a lot of offal and not at silly prices
Otherwise, find the butchers that sell meat to the most expensive restaurants in your area.

 

[Riklet]

A friend from Rome was recently telling me offal is basically the speciality for the region. Whole cows heads and tripe and eveything else. Did not know this!

I regularly buy lamb or chicken liver from supermarkets and theyre always v good quality. Waitrose have some organic options but still v cheap. Sainsburys def have it. I would like to get pork liver and make proper paté another day though....

Morrisons are my local supermarket and they def have some good options with kidneys and other stuff. I prefer lambs kidneys to the other options. Like most offal they have to be super fresh to be at their best.

Tripe I like a lot and have eaten a fair bit in Spain but not much in the UK as it's just so out of fashion (plus Brits are wimps) and harder to get. It does have to be prepared properly and cooked well.

I have some chicken hearts in the freezer from a Brazilian butcher in Bristol. I need to cook those actually! Really delish Brazilian recipes with these.

Tongue is really nice and I buy it sliced and cold in the reduced section at Morrisons when its cheap but never hunted it out.

Nothing else comes to mind but im open to trying and cooking more things. If we are going to kill animals we should use every part.

 

[littlebabyjesus]

If you've not tried them, try sweetbreads. There's a reason they keep appearing on Professional Masterchef. They're delicious.

I've never cooked with tripe but I like it in Vietnamese pho soup. Needs to be cleaned thoroughly, which seem like a bit of a faff. Lots to go wrong.

 

[Callie]

I like kidneys, liver, hearts, black/white pudding, haggis and cheaper cuts like cheeks, oxtail. Scared of tripe do not like brawn/head cheese. never tried sweetbreads. Had a sheep foot curry which was good but mainly gelatinous

I grew up with my nan cooking so lots of traditional Offaly meals were served. Liver was always boot leather though!

I really fancy steak and kidney pudding. For breakfast!!

 

[littlebabyjesus]

Not quite offal, but slow-cooked ox/pig cheek is delicious. Full of flavour. A chemist and onetime butcher explained to me that the more a muscle was used in life, the tougher the meat will be and the longer it needs to be cooked to break it down, but the more flavour it will have.

 

[littlebabyjesus]

Liver was always boot leather though!

Overcooked liver.

I think a lot of people are put off liver for life by their memory of badly cooked pig liver for school dinners.

 

[Callie]

Cheeks are great. The Morrisons near me used to often have pig cheeks but they seem to have stopped stocking it. They still have ox cheeks in with the stewing beef

 

[killer b]

I'm a fan of most of the organ meats when sympathetically cooked - have attempted things with trotters, tails and snouts and the like, but there's a lot of faff to make them edible and the results have never been so exciting I've felt the work worthwhile.

 

[killer b]

Always found tripe a bit nothing so again haven't bothered with it much

 

[littlebabyjesus]

Tripe goes well in a pho because it absorbs the flavours of the soup. On its own, it doesn't really taste of anything.

 

[Chilli.s]

no thank you.

I dont like to eat much meat but that that I do eat tends to be at a higher price point

I have eaten most things

Pig foot quite nice, haggis ok too

 

[Cid]

I've never got the UK tripe hate... must be poor cleaning/prep I suppose. Had it in hotpot (Sichuan not lancs.) many times, entirely inoffensive... there it's about the flavour of broth/dips, and texture of meat, rather than flavour of meat itself. I say this as someone who isn't a particularly big fan of liver/kidneys.

 

[killer b]

Tripe goes well in a pho because it absorbs the flavours of the soup. On its own, it doesn't really taste of anything.

Happy to eat it when it crops up elsewhere and have enjoyed dishes with it in (though the tripe always feels a bit pointless in it), but it's not something I'll seek out and cook myself is all.

 

[Cid]

Happy to eat it when it crops up elsewhere and have enjoyed dishes with it in (though the tripe always feels a bit pointless in it), but it's not something I'll seek out and cook myself is all.

I think east asian cuisines have more emphasis on texture as something to enjoy, in a way that's completely alien to (modern) western tastes. But I think that aside it's not really any different to dipping bread in cheese etc - it's just a nutritious base that fills you up while the flavours go on.

 

[May Kasahara]

Completely on board with the principle but have sensory issues with chewy/gelatinous/unexpected textural anomalies in food, so tend not to eat it in practice.

 

[Winot]

Tripe goes well in a pho because it absorbs the flavours of the soup. On its own, it doesn't really taste of anything.

That sounds delish. Don't think I've seen it on the menu in our usual haunts on the Kingsland Rd - any recs?

Had a great tripe dish in Madrid cooked in a tomato stew.

 

[littlebabyjesus]

That sounds delish. Don't think I've seen it on the menu in our usual haunts on the Kingsland Rd - any recs?

Had a great tripe dish in Madrid cooked in a tomato stew.

Song Que on Kingsland Rd.

My standard dishes in there are soft-shell crab for starters and the pho with tripe and raw beef for main.

I haven't been post-covid. Assume it's still there?

 

[Winot]

Song Que on Kingsland Rd.

My standard dishes in there are soft-shell crab for starters and the pho with tripe and raw beef for main.

I haven't been post-covid. Assume it's still there?

Ah I remember now - I have had it there

 

[friendofdorothy]

Yes, of all the supermarkets Morrisons sell quite a lot of offal and not at silly prices
Otherwise, find the butchers that sell meat to the most expensive restaurants in your area.

My butchers does mostly sell to restaurants - it was them that said there is no demand. They could only buy it in if I wanted to buy 10 kilos! My freezer isn't that big.

Will venture to a Morrisons - thanks everyone

 

[Winot]

Biang biang noodles with spicy ox tripe (Murger Han, Sackville St)

littlebabyjesus

 

[story]

When I started eating meat again I was surprised and disappointed to find the giblets are no longer provided inside the chicken. Wtf? The heart and soul of the gravy!

I really hope all this lost offal isn’t just ditched. I guess the dogs and cats get it in their tinned food?