Kitchen Garden Forum

The subject of eating offal,liver especially,at the site this morning with different views 50/50 for and against.Me,I like liver as well as sweetbreads,kidneys and heart but not keen on brains and definitely no tripe and have yet to try testicles.
It seems that some were not as adventurous as me and would only eat liver and kidneys and on mentioning hearts and brains those who didn't like it all turned a funny shade of green After that I didn;t dare fetch 'Lights' into the conversation

Offal-it is like Marmite,you either like it or loathe it!!

There's no way i'm eating those dangling bits.

Lambs hearts stuffed with sage & onion.

Never tried brains or the dangly bits but I love liver, so good for you to, hearts and kidneys particularly pigs kidney and ox heart, used to be known as 'poor mans roast', delicious. Not seen Ox heart in the shops for years though. Probably used for dog and cat food now.

Beryl.

Lambs liver sliced thinly in strips and stir fried for 2-3 mins. couldn't be easier.

Beryl.

oldherbaceous wrote:There's no way i'm eating those dangling bits.

Not even with a tempting Marmite gravy..........?

No, not even with marmite gravy to tempt me, Colin.

Hard to get sweetbreads.

Hi Shallotman,
Do you mean Chitterlings or Sweetbreads? Having am abattoir quite close to me both are available is you are of a mind. I find both wonderful!
I am a great lover of offal and have some very tasty meals.
JB.

I don't mind lamb's liver if it's smothered with fried onions and bacon, but can't stand kidneys at any price. There something about the taste of them which makes me want to heave. My OH loves them but normally ends up cooking and eating them when I'm out of the house.

We love faggots which I think are made from pig bits though not the dangling ones. Our local butcher makes his own and they are superb.

John

Hi John,
Faggots have got to be in the plural because I can never just eat one!
They are superb made by our local Butcher and so is his Black Pudding.
At this point I realise that I have not had my lunch yet and the thoughts have given me an instant appetite. Locally made Pigs Liver Pate' sandwich me thinks!
JB.

Several years ago I was in a restaurant in France and a dish called Ris de Veau was on the menu. My translation was some sort of veal with rice. Wrong!! The French for rice is riz not ris. Ris is Thymus gland! It arrived and was a brown mass, sort of like very soft liver. Tasty but not something I'd order again. Mind you this was before BSE became an issue. I think it is probably now banned. (Please let's not get into a discussion on the rights and wrongs of eating veal)

Regards

Ian

I/we love offal - heart, faggots, liver, various glands. Our local butcher keeps sweetbreads for us because he knows he won't sell them to anyone else. I love rare lambs kidneys served devilled on toast, calves liver with mash and a rich port or wine sauce, black pudding with caramelised apples. Gorgeous.
The only thing we don't like is tripe, particularly as I was fed it boiled in milk and onions as a child, but the dog loves it it.

Hi Tigger,
Funny you should mention Tripe because that is what I have for tonight.
I have mine poached in milk and a onion and leek sauce using the poaching milk and tonight I am trying an experiment as I have picked about a pint of the tip and next pair of leaves of stinging nettles and will stir those in just before the meal is ready to serve. They will simply wilt.
This is served just with creamed Potatoes.
JB.