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Let me introduce myself. My name is Mark Sisson. I’m 63 years young. I live and work in Malibu, California. In a past life I was a professional marathoner and triathlete. Now my life goal is to help 100 million people get healthy. I started this blog in 2006 to empower people to take full responsibility for their own health and enjoyment of life by investigating, discussing, and critically rethinking everything we’ve assumed to be true about health and wellness...

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March 08, 2011

6 Sneaky Ways to Work Offal Into Your Diet

By Mark Sisson
223 Comments

Take a look at that picture to the right. Appetizing? While I wouldn’t be surprised by numerous affirmatives from the Mark’s Daily Apple community, for most people even the sight of brains, kidneys or tongue is enough to turn their stomachs. Nutritionally, of course, we can all agree that offal is fantastic stuff. Leading the pack is liver, also known as nature’s multivitamin and the best source of pre-formed vitamin A. There’s the heart, full of CoQ10 and taurine, and the kidney, a rich source of selenium, B12, and tons more. Brain (rich in omega 3s) and marrow (rich in awesomeness) got mankind involved in our million year-old torrid love affair with animal flesh, while tongue is rich in fat, protein, and B-vitamins. The nutritional content of tripe, thymus glands, eyeballs, blood, intestines, and other miscellaneous parts are less studied but undoubtedly just as impressive. But truly enjoying offal – diving into a slab of liver, a heart kebab, or a plate of brains with slavering hunger and conspicuous salivation because you crave it – can be a hard sell. You know it’s good for you, intellectually, but the hunger often isn’t there. It’s kinda like forcing yourself to like a highly lauded yet obscure French film or listen to some underground experimental rock band that no one’s really heard of but who influenced just about everyone. You know it’s supposed to be amazing, and everything points to it being objectively good, but you simply can’t get into it. I even see a strong undercurrent of Primal folks who actually feel guilty about not eating organs.

With this in mind, the Bees and I have been devising methods to sneak offal into our families’ diets, because I know it’s a common stumbling block for people, and successfully hurdling it means getting better nutrition. So, whether you want to eat more organs without suffering or you want to trick your kids into eating them, read on for some pointers. And guard this (publicly accessible to billions) article and its contents with your life.

Liverwurst/Pate/Braunschweiger/Other Pureed Organ Blends

Okay, so “liverwurst” isn’t exactly inconspicuous, but it tastes damn good and I’d argue that most people say the name without pausing to realize that “liver” actually means liver. Liverwurst is simply a type of sausage to most people, and a tasty one at that, so you can usually pawn it off without trouble. It’s especially effective when dealing with tiny humans who can’t read, like your toddler. A favorite of mine is the German braunchweiger (traditionally pork liver, sometimes beef or calf; try frying slices of it in butter and onion, served with cinnamon apples), and there’s also a Chinese sausage made of duck liver that’s very good.

Pate, being a spread, often promotes cracker or bread usage, so beware. I find a few tablespoons in scrambled eggs added right before serving is very palatable.

Look for quality sausages with simple ingredients listed (animals, spices primarily). A good online order option is US Wellness, but check out your local meat supplier and ask if they make liver sausages. Or, you could just make your own.

Pet Food Mixes

I know, I know. It sounds bad, but one of the Worker Bees swears by it. Whenever he makes a stop at his local grass-fed farm in the Bay Area he always makes sure to grab a few pounds of pet food. And no, it’s not just for his dog – he eats it himself. The particular blend he picks up consists of 70% beef trimmings (meat and fat from steaks and roasts that were, well, trimmed off), 10% liver, 10% kidney, and 10% heart. Apparently, it looks like ground beef from afar, but if you look real closely you can see darker streaks representing the organs. By his trustworthy account, it’s a tasty source of organ meat that tastes just like ground beef and makes great meatza dough, tomato meat sauce, chili meat, and stir frys. He’s been feeding his organ-averse wife the stuff for months now, usually via meatza loaded up with garlic, onions, cayenne, salt, pepper, and oregano, and she loves it. Any grass-fed beef supplier or butcher will probably also offer “pet food” at a bargain, so check. Slanker’s carries it, for example.

You might also check out the Whole Foods frozen section near the meat counter. They’ll often grind up heart, liver, and ground beef, freeze it, and sell it for $1.50-$3.00/lb, though it’s generally not exclusively grass-fed. And, of course, you could grind your own pet food mixes. Start with low concentrations of offal and work your palate slowly.

Chili/Curry/Any Intensely Flavored Stew

Stews are wonderful, are they not? You toss a bunch of tasty items into a pot, turn up the heat, cover, and forget about it for a few hours. Sure, you could get more complicated with it, but simply doing those four steps will generally produce an acceptable meal. Another thing I like about stews is that they’ll turn anything into gold – even offal. The dozens of flavors meld together to form something unique. You don’t taste the tomatoes or the turmeric or the ground beef; you taste the curry. Slipping half a pound of finely diced heart and liver into that burbling brew will only enhance the flavor profile, not disrupt it. Stray closer to a pound, especially with liver, kidney, or some of the other stronger tasting organs, and people might notice.

Keep your organs frozen solid and grate them into your stews, or run the frozen offal through a food processor to save on time, if you worry that even diced chunks will be too obvious.

Liver Powder or Pills

Old school powerlifters and bodybuilders used to take liver pills and swear by their benefits to strength and stamina; today, you can order Argentine low-heat processed beef liver powder online. I haven’t sampled it myself, since eating actual liver is pleasurable and probably more beneficial than eating powder, but it looks like a good compromise. Plus, most Argentine beef is still pastured. Add a few tablespoons to a shake or a glass of water and choke it down. You may not be fooling yourself or anyone else into thinking it’s not beef liver, but a master chugger should be able to bypass most of the tongue’s taste buds and get it down quickly enough. Heck, make it a beer bong and I bet you’ll down it even easier.

Pills are also still an option (also from Argentine beef).

Make Heart Jerky

Heart, being nearly pure lean muscle, makes excellent jerky. Get a half-frozen heart and carve as thinly as possible (freezing makes accurate slices easier). For three pounds of heart, marinate slices in a 1/2 cup red wine vinegar, 1 tablespoon cumin, 1 1/2 teaspoons cayenne, 1 tablespoon salt, 2 teaspoons black pepper for at least twelve hours. Let them dry on paper towels completely before drying. Obviously, a food dehydrator works best but an oven set to its lowest heat with the door ajar works, too. They’re ready when completely dry. Everyone will enjoy it, and best of all, you won’t be lying by calling it beef jerky.

I suppose you could use a similar method to make your own dried liver treats, though I haven’t tried it. I bet the flavor would be tough to hide.

Make Organ Slurry

Assemble several pounds of various organs. You could go all liver or mix it up with a variety; your choice. Cram your food processor full of offal, add a few tablespoons of water, and hit the switch. After twenty or thirty seconds, your organs will have become a smooth reddish brown slurry. If chunks remain, process it until they disappear. At this point, you have a few options:

Pour out shots of slurry (I never said it would taste good).

Add a couple ounces of slurry to a shake (again, not tasty).

Immediately use a cup of slurry in a soup, stew, chili, or curry.

Freeze your slurry, using tupperware, ice cube trays, or even just plastic baggies, for later use in soups, stews, chilis, or curries.

Use an approximation of Richard’s method for making red wine reduction sauce. I reduce wine to syrup, add equal parts beef stock and organ slurry, reduce again to a beefy red wine syrup, add a bit of cream, let it reduce some more, then turn off the heat and add cold butter to thicken. Bam: delicious organ gravy/sauce.

Be careful with this one, and exercise caution when dosing. Organ slurry can be powerful stuff. And your slurry will be raw, so if you’re going to eat it raw make sure you trust the source.

This isn’t about learning to enjoy the taste of offal. While a valiant quest to undertake, that can also be impossible for some, because it often means overriding a lifetime of cultural and culinary programming. This is about eating offal without knowing it, either by deception or taste-bud detours, in order to reap the nutritional benefits.

Any other novel ideas, readers? Let me know in the comment board!

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223 Comments on "6 Sneaky Ways to Work Offal Into Your Diet"

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Tuck
5 years 6 months ago

Brains, I want brains…

Have you had any luck actually buying brains? Non-paleo demand seems to approach zero after Mad Cow, even though no-one in the US has gotten Mad Cow, and my understanding is that most butchers just discard it.

Dave K
Dave K
5 years 6 months ago
Sue
Sue
5 years 6 months ago

It may be that the laws were changed such that butchers HAVE to discard it. Butchers are limited in what they are and are not allowed to keep…even when they’re butchering an animal for a private customer instead of for public sale. It sucks.

Amy
Amy
5 years 6 months ago
I am in charge of the federally mandated food safety program at a bull and cow slaughterhouse…studied animal science with a specialization in meat science and food safety. To clear it up, there are extensive federal regulations regarding brains-also known as specified risk materials or SRM’s for short, in industry speak. Depending on the age of the cattle (less than 30 months or 30+ months), they have to be handled certain ways. The US cattle and beef industry as a whole has done A LOT to try to not only catch but prevent bovine spongiform encephalopathy or mad cow disease.… Read more »
Ion Freeman
Ion Freeman
1 year 25 days ago

So, COOL is the program that was recently canceled?

Barb
Barb
5 years 6 months ago

It is not true that no one in the US has gotten mad cow disease. When people get it, it is called “Creutzfeld-Jacob” disease (spelling may be off) and I have personally cared for several people in the hospital who have died of it. This is NOT unheard of and is a terrible way to die. Please think twice about eating brains. Prions are a bad thing.

Chase
Chase
5 years 6 months ago
From NCBI regarding Creutzfeldt-Jakob disease (CJD): “Classic CJD is not related to mad cow disease (bovine spongiform encephalitis). However, new variant CJD (nvCJD) is an infectious form that is related to mad cow disease. The infection responsible for the disease in cows is believed to be the same one responsible for vCJD in humans. New variant CJD accounts for less than 1% of cases, and tends to affect younger people. It can result when someone is exposed to contaminated products. Other nvCJD cases have occurred when people were given corneal transplants from infected donors, and from contaminated electrodes that were… Read more »
MacGlashan
MacGlashan
5 years 6 months ago

Look for international markets or those that advertise halal meats. You’ll often be able to find lamb organ meats, including brains, testicles, etc.

Nicator
Nicator
5 years 6 months ago

Made my normal chili with heart instead of ground beef…nearly impossible to tell the difference. Plus, the grassfed ground heart was reasonably priced.

Jasmine
Jasmine
5 years 6 months ago

Sounds like a few of those points might work, especially the heart jerky idea, why haven’t I thought of that before?

I’ve been buying “dog bones” and such at my local farmers’ market for a while now, 1/3 the cost of buying “marrow bones” from the same people, and they’re teh same darn bones. The only difference is the dog bones aren’t cut evenly, luckily I don’t care about presentation.

Sandy
Sandy
5 years 6 months ago

Many of the pates traditionally eaten in Europe are actually quite thick, so cutting off a slice and eating it without bread is common. Same with braunschweiger and liverwurst, usually served in slices and eaten as finger food. I made pate a while ago and it wasn’t very good. I need to find a better recipe.

kem
kem
5 years 6 months ago

My beef lilver pate is like that. I like it as big chunks in a salad. We use the livers we salvage from our home kills (nobody ever asks for it). It is very nice and much better than feeding all the liver to the dogs.

The dogs always head straightaway for the insides of any carcasse, that might be a clue to what we should eat as well.

Karel Zengdurf
3 years 11 months ago
I made pate a couple of years back, and it turned out absolutely DELICIOUS. We didn’t use a recipe, but instead followed the general gist of several recipes and did what seemed like a good idea as we went along. Here’s a photo report on flickr of all our steps, you can probably reproduce it by following the pics + their descriptions: http://www.flickr.com/photos/41298178@N00/sets/72157603404066964/with/2097903222/ A few remarks: 1. I’m not entirely sure if adding the cream was necessary. Some supermarket-brand pate here is called “cream pate” but in hindsight that probably refers to it being of a creamy substance rather than… Read more »
Jan Rendek
Jan Rendek
3 years 11 months ago

Looks like a lot of labour.
I am buying something like http://www.cookipedia.co.uk/recipes_wiki/Leberpastete from a bio farmer in the next village. It’s addictive!

Linda
Linda
7 months 7 days ago
I’m picky, and i like this one: BEEF LIVER PATE 2 T. Beef fat from bone broth 1 small onion chopped 1/2 lb beef liver, chopped 1/4 cup red wine 1 large clove garlic, minced 1 teaspoon prepared mustard Dash ground bay leaf 1/8 t. Ground Coriander 1/2 t. Paprika 1 Tbsp fresh lemon juice 4 T. butter 3/4 t. Sea salt 3/4 t. black pepper Melt beef fat in skillet. Saute onions til soft. Add beef liver. Continue frying til the liver is well browned. Add the red wine, garlic, mustard, bay leaf, coriander, paprika and lemon juice. Continue… Read more »
rob
rob
5 years 6 months ago

So if I just eat ordinary meat like ground beef, various sorts of steaks, roasts etc. I will be malnourished?

Nancy
Nancy
5 years 6 months ago

Just the other day I made garlic/marinara sauce with 2 lb. of ground beef heart from the 1/2 grass-fed steer that’s in our freezer. It was delicious; just like really “beefy” ground beef. I did use both lard and olive oil to brown it, because it’s so lean. Now I have to figure out how to get more grass-fed ground beef heart before next fall when we’ll get more beef.

Darcy
5 years 6 months ago

Okay the thought of Organ Slurry makes me queezy. Bletch!

Eric
5 years 6 months ago

I *love* liverwurst, and have since I was a kid. My son used to love it too, but he changed his mind recently, unfortunately. The cheap stuff usually has a little bit of corn syrup in it, but if you look hard enough, many don’t. The ones that don’t are usually a little saltier and more savory though.

I was under the impression that some butchers will use offal in sausage if you ask. Is that true?

Robert Evans
Robert Evans
5 years 6 months ago

Pate in a Brussels sprout salad…some figs, vinegar, and bacon as well….

I have no problems with a big hunk of pate, some onions, on a little cracker.

Rhonda
5 years 6 months ago

Chicken liver, and eggs were our daughter’s first solid foods at 5 months, A baby can chew (gum) a gently cooked chicken liver. She ate this at least every week for the first year. She seems to have turned out pretty good.

Björn
Björn
5 years 6 months ago

I’m getting an eight kilo box of reindeer calf liver anyday now. I’ll probably be making paté out of them. It’s gonna be pretty awesome.

Lynn
Lynn
5 years 6 months ago

Too bad Scrapple is made with cornmeal. It would make a great addition for getting one’s offal.

Christine M.
Christine M.
5 years 6 months ago

Love braunchweiger or any kind of liver really, but I can’t stand brains. Kidney, gizzards, and heart are ok, but I don’t think I’ve had tongue.

mrsmoesy
mrsmoesy
5 years 6 months ago
Oh my, I have to admit thinking about eating brains gave me a full body shudder. And the organ slurry? Lordy mercy, it’s a good thing I skipped breakfast this morning or I would have just uneaten it. Other than that, I am absolutely in love with liverwurst. I’ve been making it into little cheese sandwiches with slices of cheese for bread with a little grainy mustard. Oh, and tongue is really good too. Although I have a feeling that smelling offal cooking would light that “Hmm, something smells good. I am hungry!” feeling. I’m not sure I’m brave enough… Read more »
Gary Deagle
5 years 6 months ago

I had liver mixed up in like a hash type meal before and it wasn’t bad at all. Never would have really noticed it if I no one told me.

jenella
jenella
5 years 6 months ago

i might can get away with traces being served in the ground meats.
otherwise, i’ll take the pill form. thanks!

lol…ewwwwwwwww

John
John
5 years 6 months ago

My 13 month old daughter has loved eating liverwurst and braunschweiger since she was about 3 months. When she got enough teeth in I stared her on sauteed beef liver and she loved it even more. She eats many organ meats now and loves them all. The food you introduce and share with children are the foods they’ll enjoy.

Tuck
5 years 6 months ago

You don’t need to wait for teeth, btw.

My older daughter could polish ribs clean with her gums. It was great for teething, no doubt.

We knew she was ready for solids when she grabbed a handful of fish off the table and stuffed it in her mouth.

John
John
5 years 6 months ago

She was breastfed exclusively and didn’t naturally take to solids very early. We teethed her on homemade beef jerky though, which also helped stimulate her appetite for meats in general. She’s still not much into veggies.

Kami
Kami
5 years 1 month ago
For the record I would NEVER start a baby on solids at 3 m/o! Especially an exclusively breastfed baby! My daughter (still breastfeeding at 2 y/o) didn’t start solids until 10 months old. She eats an array of solids and has a great appetite. I would be concerned that starting solids so young would adversely effect her digestive system. Also I doubt groks wife would have fed a 3 m/o and solids. Some cultures “back in the day” didn’t even start solids until around 2 y/o. It is important to wait for teeth. If you are formula feeding you do… Read more »
C
C
5 years 6 months ago

@Tuck, The human form of Mad Cow is called Creutzfeld-Jakob Disease.

http://en.wikipedia.org/wiki/Creutzfeldt%E2%80%93Jakob_disease

It does exist, humans do get it, though very rarely.

Unfortunately a dear friend of the family died of CJD, a fact verified by post-mortem brain analysis.

So I’ve seen someone die from this and it was one of the most singularly horrifying experiences in my life.

You can eat brains all you want, I’m not, no matter how infinitely small the risk.

Joe
5 years 6 months ago

Are you saying that he died from eating brains?

C
C
5 years 6 months ago

I’m saying he died of CJD. How he got that is anyone’s guess.

He spent considerable time traveling around the third world as a missionary, including areas where the meat dishes could easily have contained brain or spinal fluid either on purpose or by accident. These are the primary methods the disease is spread.

I cringe any time I see someone laugh and dismiss “Mad Cow”. No matter how improbable, it’s a non-zero risk, and the results are more horrifying than you could ever imagine. I’ll pass.

deb b
deb b
5 years 6 months ago

IS CJ passed only from cow brains (or any type of brain)?

Kelda
5 years 6 months ago
I cooked and ate Liver for the first time in about 20 years this last weekend. I used a family recipe I loved as a child; the taste, but also the process of making it which became something of a group cooking session with my mother! Liver Terrine 500 g sliced liver 500 g minced/ground pork 1 onion tablespoon herbs teaspoon nutmeg 2 beaten eggs 4 rashers streaky bacon Fry off liver and onion together and mince (I didn’t have the lovely old fashioned manual steel mincer my mother owned – it was my job to turn the handle –… Read more »
RedYeti
5 years 5 months ago

That’s a fantastic recipe Kelda – we can’t stop making it! And my wife’s not a fan of liver at all.

I’ve just posted some pictures and and a couple of minor tweaks (we find it takes 55 mins to cook for example) here:

https://picasaweb.google.com/RedYetiDave/EasyLiverPate#

tangle
tangle
5 years 6 months ago
I don’t really have a problem with the gross-out factor. I love intestines, pig ears, pork skin, tendons, marrow, beef and duck tongue, and headcheese. Some of these things appeal to me much more when I’m hungry, but I see that as another benefit! But liverwurst tastes exactly like gnawing on an old copper penny, IMO. Should I be trying to find a way to sneak liver into my food, or should I trust my sense of aversion? Is it possible that I would like how it tasted if I really needed it — or am I just making excuses… Read more »
Sharon
Sharon
5 years 6 months ago

First of all, offal needs another name. Sorry I have no suggestions.

My mom always loved Braunschweiger but I hated it. Ditto with beef liver.

However, while pregnant with my first child, I forced myself to eat chopped up liver in a salad. The only way I could choke it down. Barely passable in my book. People either seem to love or hate liver. Put me in the hate column.

I have enough trouble dealing with plain old meat so I pass on the awful offal for now although I never say never.

Nancy
Nancy
5 years 6 months ago

>First of all, offal needs another name

Sharon, how about just calling them “organ meats”?

Willis
Willis
5 years 6 months ago

I think they’re called sweetbreads… bit of irony, no?

Bushrat
Bushrat
5 years 6 months ago

Sweetbread is part of the stomach.

denise
denise
5 years 6 months ago

sweetbreads (when my Dad used to eat them when I was a kid) were testicles.

Jennifer
Jennifer
5 years 6 months ago

My understanding, after watching a cooking show dealing with them, is that sweetbreads are actually the thymus gland of a cow. They looked pretty tasty but I haven’t found any to try yet.

Shawn
Shawn
5 years 6 months ago

Sweetbreads are the thymus glands of calf’s. When they butcher calfs for veal, they take the thymus gland from the throat area. They go away when the calf matures. Not sure at this point how I feel about veal per se; I have had sweetbreads in the past and lightly sauteed in butter are absolutely delicious!

Bull
Bull
5 years 6 months ago

I grew up in a farming community, and we ate tongue, brains, liver, heart all the time. In fact my favorite part of the chicken is the heart, liver and gizzard. Impossible to find now. But our chickens were always alive and we butchered them so we got all the good parts. In fact, I was about 11-12 before I knew you could go to the store and buy already dead chicken. I can still taste my grandmother’s fried chicken, so fresh the flesh was still warm when she tossed it in a larded skillet.

John
John
5 years 6 months ago

You’ll find all of those meats anywhere they sell so-called ethnic food. I live in the heart of California’s agriculture, so there’s no shortage.

Ashley North
Ashley North
5 years 6 months ago

My dad had a buddy who loved to cook with odd things. One day he made my dad an omelet, which my dad raved about for days. What was in it?? Cow brains.

Adam
Adam
5 years 6 months ago

Growing up on a farm in an South East Asian country makes this pretty easy. Brains, heart, liver, kidney, large intestines, small intestines, testicles… you name it, they’re all deliciously prepared over here and easily available.

I can go out at 3am any day and within 20 minutes, eat a bowl of liver/kidney/intestines.

Western recipes for offal tend to be a lot more gamey and hence harder to swallow.

But they’re all good to me!

Ronald
Ronald
4 years 2 months ago

Ahahahah i am from south east asia as well, the philippines… I just actually grubbed 4 skewers of pork intestine kebabs just now that i just bought in a filipino restaurants here in L.A… In the philippines every part of the cow, pig, goat, chicken never goes to waste..btw .i also love grilled gizzards, pork snouts, beef tongue or “lengua” as we filipinos call it! …. I can live with just eating offal every day! Yum yum yum

Mark Cruden
Mark Cruden
5 years 6 months ago

Just cooked a grass-fed cow’s tongue last night. Easiest thing I’ve ever cooked! Boiled it (actually a medium simmer) for about three hours with a mixture of spices, herbs, garlic & onions in the water. Unbelievably good and incredibily tender. Try it, you’ll love it! The protein content is extremely high. If my calculations are right, the 2.75 lb tongue has about 240g of protein. I should easily get three meals out of it (80g of protein each!). Not bad for a little over $20 for the whole tongue!

meret
meret
5 years 6 months ago

i tried my hand at grass-fed bison liver a few weeks ago. honestly, i felt like Hannibal Lecter processing it – dried blood on my hands and liver goo under my nails…i was traumatized and my hands were still shaking hands as I sipped my wine afterwards. i tried a few pieces and really wanted to like it after all that effort, but i wasn’t able to enjoy it…my boyfriend however was crazy about it!

i think next time i just have to take a less ambitious organ…bison liver is huge. maybe chicken liver next time?

mrsmoesy
mrsmoesy
5 years 6 months ago
The first time I made chicken stock, I couldn’t fit the entire chicken in the pot, so I had to hack it into pieces. It was on my cutting board and I looked at it and it looked like a chicken. I drank some whisky, cried, called my sister, cried some more then yelled “F*** YOU CHICKEN!!!” hacked it into pieces and stuck it in the pot. The second time I made chicken stock was much easier. Now when I make chicken stock, it’s no big deal at all. I’m sure the next time you get your hands on some… Read more »
Andrea
Andrea
5 years 5 months ago

LOL, not at your emotional trauma but the fact I’ve been there- ever seen this bit from Julie and Julia? http://www.youtube.com/watch?v=e6L6XoV42ZY

“lobster killer….run run run run awaaay..” X-D

Bevin
4 years 3 months ago

Dear meret,

I always enjoy my liver with some fava beans and a nice chianti.

Timothy
5 years 6 months ago
After a year of fearing organ meats, I recently found my own “gateway organ” — grass-fed bison adrenals, eaten raw. I picked adrenals because, like many urban dwellers, my own adrenal glands see a lot of action. I couldn’t find any adrenal supplements that weren’t loaded with grains and other weird fillers, and I knew the raw organs would have all the delicate enzymes intact. Plus, they looked too small to be too offensive. They’re each about the size of a lump of silly putty, and they come in twos. They have a mild beefy flavor with a musky aftertaste… Read more »
Dana
Dana
5 years 6 months ago

That’s an awesome source of vitamin C, too. Adrenals are vitamin C hogs.

Timothy
5 years 6 months ago

Aha, I did not know! Thank you for that insight. I feel like I can never get enough Vitamin C, and of course cooking destroys it, so it’s awesome to have a non-carby source.

When I bite into my next pair tomorrow, I’ll be tasting for the ascorbic acid…

Ryan
2 years 2 months ago

Where do you get Grass-Fed Bison Adrenals from???
I have been looking everywhere for it to no avail.

Alison Golden
5 years 6 months ago

Pate is yummy with salad and when I was pregnant I ate pounds of the stuff. (I think that was against CW but what the ho.)

I loved liver and onions as a child and tongue sandwiches. They were cheap and what my parents could afford and were used to growing up with post-war rationing.

Joe Brancaleone
Joe Brancaleone
5 years 6 months ago

“I can go out at 3am any day and within 20 minutes, eat a bowl of liver/kidney/intestines.”

to me, that is just so much awesome!

Richard Nikoley
5 years 6 months ago

Thanks for the link love, Mark.

Here’s something else I’ve been working to perfect, and that is 1oz meatballs that in addition to a host of herbs & spices has bits of finely chopped carrot, onion, celery and potato for a bit of carbage; also, liver slurry, egg yolks, and reduced bone broth. In other words, 1oz portions of super and complete nutrition.

Idea is for them to be good cold or at room temp so they can make an excellent snack or a meal anywhere.

I’ll do a post on it when I’ve got it where I want it.

Dana
Dana
5 years 6 months ago

I was thinking meatballs too… I have GOT to see what you wind up with. I could use ideas.

Julia
5 years 6 months ago

Thanks for the inspiration- I have a heart and a liver in my freezer, and just haven’t summoned the courage to do anything with them yet!

Rocco
Rocco
5 years 6 months ago

Liver, heart, kidney…..these are good and almost tasty. But brains, tongue and testicles are where i draw the line.

Stephanie A.
Stephanie A.
5 years 6 months ago

Using a mixer or hand blender, you can puree the liverwurst with some organic cream cheese and spread into celery. For some zip, top with hot mustard. Delish!

Wes
Wes
5 years 6 months ago

One of my favorite dishes that my grandmother makes when I visit Uruguay, is cow tongue. It is boiled, sliced and marinated with a mixture of oil, vinegar, parsley, hard boiled eggs and salt. They are also big on bar-b-q-ing all the other sweetbreads. I usually have my share when it’s cooked like that, but I have yet to find a way to choke them down at home.

Fideo
Fideo
5 years 6 months ago

When I was in Uruguay we also had chotos (intestine, Chinchullines (chitterlings), and morcillas (blood sausage) all roasted over wood coals on a parilla. Que delicioso!

Jan
5 years 6 months ago
I love beef liver and make it as often as my husband and son will let me get away with it. However, the rest of the organs from our side of beef either were fed to the dog (the kidney) or are sitting in the freezer waiting for me to get up the courage to cook them (the heart and tongue). However, our next side of beef is coming this month and I’m going to ask our butcher to grind at least the heart, and perhaps the kidney, up in our ground beef – my husband and I have no… Read more »
Harry
5 years 6 months ago

Anyone snuck something I didn’t want to eat into my food, and I found out, it would quickly turn into a fist fight.

Chowstalker
5 years 6 months ago

What a coincidence…I just took a break from grinding some pork, including the heart, kidneys, etc to see if I can make some super healthy sausage.

maba
maba
5 years 6 months ago

I had goat brain yesterday. Lots of chopped onion and garlic sauteed in CO. Add turmeric, goat brain, paprika, salt, black pepper and garam masala(optional) and cook for about 8-10 minutes on low-medium heat. Garnish with chopped cilantro. YUM!

Rojo
Rojo
5 years 6 months ago

The easy way: braunschweiger/liverwurst on pork rinds.

Scott Mercer
Scott Mercer
5 years 6 months ago
If you have a kosher delicatessen or kosher-style style delicatessen in yours area (kosher-style is not strict about the kosher food preparation laws, but the foods are pretty much the same…Eastern European savory delicacies), you can get chopped chicken liver pate easily. It’s made with onions and chicken fat usually, and is so delicious. Also, kosher style beef tongue. I believe that it is pickled before (or after?) cooking. Then it is sliced thin and used on sandwiches, but is delicious by itself. It is also usually a gorgeous bright ruby red color. I believe that’s due to the pickling… Read more »
Katie
5 years 6 months ago

This is one area I certainly need to work on. I’ve got a lot of grassfed organs sitting in my freezer, and while I don’t mind the basic Liver and onions, I haven’t had the guts (no pun intended) to attempt the rest yet.
I’m all for the health benefits but organ slurry+ pregnancy = not appetizing!
We do have a meat grinder, so I might try smuggling the organs into homemade sausage. Thanks for getting me out of my comfort zone!

Dana
Dana
5 years 6 months ago
Despite what your doctor might tell you, eating liver occasionally during pregnancy is an excellent idea. You might consider sourcing more pastured dairy as well, where possible (you should at least be able to score cheese). Based on my research, and I admit I’m a layperson, certain urinary tract defects go along with insufficient vitamin A. My daughter was born with reflux up into both her kidneys and required surgery to correct it on the right side when she was just shy of two. They’re telling pregnant women to avoid liver completely, despite the fact that some adults can’t convert… Read more »
Dana
Dana
5 years 6 months ago

oh meant to mention–the dairy will get you more vitamin K2, the mk-4 analogue, which is vitally important for facial and jaw development in a fetus. All these kids running around with braces now? Their moms didn’t get enough K2 during the pregnancy, and possibly not enough A either (which also plays a role in facial development).

Bob Crason
Bob Crason
5 years 6 months ago

Does anyone else remember “Little Lisa’s Slurry” from The Simpsons?

Joe
5 years 6 months ago

Wait a minute, Where do you buy this stuff??

Amy P
Amy P
5 years 6 months ago
Just last night I made a chicken liver curry from one of my all-time favorite Indian cookbooks, Maya Kaimal’s Savoring the Spice Coast of India. Easy and delicious, even without rice! Chopped liver is something I grew up with and I absolutely love it. The secret to making really excellent chopped liver is using lots of chicken fat (duck or goose fat would work just as well) and deeply caramelized onions. Last week I had the famous chopped liver at Sammy’s Roumanian in NYC – it was probably the best I’ve ever had, even better than mine! – and while… Read more »
Acteon
Acteon
5 years 6 months ago

Head cheese is made from a pig’s head so there is some brain matter in it.

You can find beef brain in some Canadian meat stores, but I’m reticent given Mad Cow disease.

julietx
julietx
5 years 6 months ago

Good idea. When I was a kid on Granny’s ranch, the cowboys would fry up the calf testicles at spring roundup, and make SOB stew at the fall roundup. Only in front of us kids they called them calf fries and sonofagun stew, and they wouldn’t tell us what was in the stew. It worked–I liked the stew, even though it had all kinds of scary parts in it, and almost anything that’s deep fried is pretty edible no matter how disgusting it is.

Nancy
Nancy
5 years 6 months ago

On the pet food mixes – I’ve sampled several brands, lightly cooked, back when that was what I was feeding one of my dogs. They all had some type of crushed or ground bone in them (or crushed egg shells) for calcium, and that always made them “gritty” and rather unappetizing to me.

Drew Baye
5 years 6 months ago

My dad spent some time in Germany in the military and developed a taste for some of the foods there, braunschweiger in particular, so we had a lot of that growing up.

I’ve eaten heart and liver before, usually just grilled or fried, and never really got into them. I am going to take your stew recommendation and mixing them into ground beef, though, as this sounds much more palatable.

Edward
Edward
5 years 6 months ago

I like to have liver frequently only from grass-fed cattle. I usually have it slightly tanned on the outside with it being soft and juicy on the inside. I also have a few slices of grass-fed Suet along with the liver and the taste combination can give you a food-gasm.

Ian Wendt
5 years 6 months ago

Despite the low incidence of prion-related diseases in the US, I am still going to categorically refuse to ever eat brains or spinal tissue. I know what these diseases do, there is no treatment for them and out of all the many things out there that can kill us, I think it’s the one thing that scares the living daylights out of me. I’ll eat any other part of the animal at least once and more if I like it, but not brains. Look up Kuru or “laughing sickness” if you want a real treat.

Dana
5 years 6 months ago
I have read an alternative hypothesis for where the prion diseases come from that may interest you. The official declaration is that they come from eating nerve tissue, but that doesn’t explain why sheep get scrapie, since last I heard they are always pastured and are not fed ground-up bits of other animals. It also doesn’t explain chronic wasting disease in deer, who also are never fed ground-up bits of other animals. What *might* explain the prion disease in pastured herbivores and, by extension, prion disease in just about everyone else, is that it may be linked to pesticide exposure… Read more »
Dana
Dana
5 years 6 months ago

FYI, you can still eat crackers, especially if your version of Primal allows dairy. Do a Google search for low-carb cracker recipes. Some of them are crap and contain ingredients like vital wheat gluten, but some are cheese- and seed-based, usually sunflower seeds but sometimes nuts. I bet there’s at least one recipe out there that would go with pâté if you like the latter by itself.

Sandra
5 years 6 months ago

Irony! I just thawed out some of my veal kidneys tonight…they are awesome with green pepper sauce.

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