Marks Daily Apple
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8 Mar

6 Sneaky Ways to Work Offal Into Your Diet

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!

You want comments? We got comments:

Imagine you’re George Clooney. Take a moment to admire your grooming and wit. Okay, now imagine someone walks up to you and asks, “What’s your name?” You say, “I’m George Clooney.” Or maybe you say, “I’m the Clooninator!” You don’t say “I’m George of George Clooney Sells Movies Blog” and you certainly don’t say, “I’m Clooney Weight Loss Plan”. So while spam is technically meat, it ain’t anywhere near Primal. Please nickname yourself something your friends would call you.

  1. i LOVE liver pates, but i hate the texture of liver just sliced and cooked. :-) that doesn’t apply to foie gras, though — damn, that’s good!

    i thought sweetbreads were the thymus gland…?

    tess wrote on March 9th, 2011
  2. I have read that our ancestors and our Native American brethren and a couple of bloggers have eaten and do eat raw liver. One would think that in this toxic world of ours raw liver would be dangerous but I have also read that the liver is the cleanest organ.

    Any comments or opinions?

    Phocion Timon wrote on March 9th, 2011
  3. Couple of English classics which I have quite often;

    Liver and bacon with onion gravy is amazing and pretty primal if you do it right.

    Steak and kidney pie is a good idea but you need to find a pastry alternative. I tend to use a parsnip mash top turning it into a kind of cottage pie. Better than pastry anyway

    PeterB wrote on March 9th, 2011
  4. I love all these things so tasty. You can order the pet food for UA wellness as well. I do!

    Joe wrote on March 9th, 2011
  5. The dog food idea should probably be approached cautiously as I’ve seen some articles lately about bacteria such as Salmonella being an issue with these. (one such article is here: ). I suppose your risk drops a bit if you’re choosing grass-fed beef products instead of your typical, run-of-the-mill grocery store brands. Regardless of the risk of harmful bacteria, this isn’t particularly appetizing to me…

    Chase wrote on March 9th, 2011
  6. I love liver fried with onions,its amazing, you just have to be carful not to overcooked it and use a bit of salt after its cooked(my mum use to soaked a liver in milk before cooking-I do not whats that all about)
    You should tried as well soup cooked with chicken hearts and loads of veg(do not blend please) When I was a kid,me and my brother loved it..but that is down to mum who fed us all kind of stuff(who thought its so nutritious)
    Try to find best quality organ meats,I have made mistake going to supermarket and buying liver of the shelf(no organic avaiable in avarage UK’s store)and it was disgusting.

    Evelina wrote on March 9th, 2011
  7. Thank you for the idea of heart jerky. I have a bunch of chicken hearts in my freezer from the pastured chickens that we raise. I have been trying to figure out what to do with them.

    Sarah wrote on March 9th, 2011
  8. I get my kids to eat liver quite easily. I got this tip from a friend. Grind liver in a food processor with an equal weight in onions. Then saute with sage, salt, pepper until med rare. serve with stir fry veggies, or scrambled eggs. I also put heart and liver in meat loaf (2/3 ground beef, 1/3 organs). YUM. They also like homemade chicken liver pate with fresh veggies.

    Debbie wrote on March 9th, 2011
  9. Tongue is one of the easiest cuts to eat with our Western palate. It cooks up super tender in the slow cooker (although yes, it is a little gross when you have to peel off the outer skin and tastebuds). We enjoyed a pot of tongue soup last week, and my 3-year-old and infant couldn’t get enough!

    Although I like it, liver is a harder sell for my husband, so we do take grassfed liver capsules, too. We’ve been taking them for a few years and have had great success with them. There are also some Organ Delight pills ( that have a mixture of lots of organs. We’ve also had good success in treating adrenal fatigue symptoms (like allergies) with the adrenal/liver combo capsules (

    Sarah Smith wrote on March 9th, 2011
  10. My favorite liver recipe:

    Start a tablespoon or so of minced onion sauteing in butter or bacon grease (or both!) When it’s translucent, add 2-3 chicken livers, snipped into bite-sized pieces. Stir ’em around till they’ve changed color on the outside, and the red juice has stopped running, but no more — they should still be pink inside.

    Now pour in 3 beaten eggs, and scramble till set. Salt, pepper, eat!

    Now I want to go thaw some livers.

    Dana Carpender wrote on March 9th, 2011
  11. I think a way to make organ meats more appealing is to consume them after a long fast. Then you will be so hungry you’ll eat anything.

    Steve wrote on March 9th, 2011
  12. Is eating insects primal? Is there any insect based recipes out there yet?

    Maybe I should go dig up a worm…

    Sunday Grokster wrote on March 9th, 2011
  13. I’m glad I like liver straight up. I’d hate to have to go to the trouble to disguise it.

    kateD wrote on March 9th, 2011
  14. Tongue is so easy to eat as it is delicious and has none of the strong flavor that some organs do. Tongue cooks up to be extremely tender (even softer than the most tender steak). We had a delicious pot of tongue soup a week ago, and my 3-year-old and infant could not get enough! (Admittedly, though, I did get a bit grossed out while peeling off the outer skin and taste buds.)

    Liver is a harder sell for my husband, so we have been taking grassfed dessicated liver capsules for about 5 years with great results. We have also had good success treating adrenal fatigue symptoms (such as allergies, this was in our pre-primal days) with adrenal/liver capsules from Dr Ron’s Ultra-pure. They also sell some Organ Delight capsules that are a mixture of lots of different organs (but a bit pricey) (

    Sarah Smith wrote on March 9th, 2011
  15. Tongue is so easy to eat as it is delicious and has none of the strong flavor that some organs do. Tongue cooks up to be extremely tender (even softer than the most tender steak). We had a delicious pot of tongue soup a week ago, and my 3-year-old and infant could not get enough! (Admittedly, though, I did get a bit grossed out while peeling off the outer skin and taste buds.)

    Liver is a harder sell for my husband, so we have been taking grassfed dessicated liver capsules for about 5 years with great results. We have also had good success treating adrenal fatigue symptoms (such as allergies, this was in our pre-primal days) with adrenal/liver capsules from Dr Ron’s Ultra-pure. They also sell some Organ Delight capsules that are a mixture of lots of different organs (but a bit pricey).

    Sarah Smith wrote on March 9th, 2011
  16. Had beef tongue a few days ago. Cooked with bay leaf, peppercorns, sage leaves, celery, carrot, and fennel bulb. It was tender and tasty.

    Karin wrote on March 9th, 2011
  17. I was told recently that liver can be ground up with an egg and some onion and turned into little “liver nuggets”. I have not tried it myself yet, but I have a pound of liver thawing right now and I plan to pan fry some tomorrow for lunch. I myself rather like the taste of liver itself, but my family does not, so they are the ones I need to get it past. I will try to report back if they are a success.

    Bevie wrote on March 9th, 2011
  18. Jesus, you should taste Leberknödel in Rindsuppe, or Blutwurst (Blood sausage) I am lucky enough to live on the Austrian border, Austrians (and most likely Germans too) are world experts on offal usage.
    I am sure you can do grain-free Leberknödel, with shredded coconut or so.
    Jan from Slovakia

    Jan wrote on March 10th, 2011
  19. Having grown up eating organs, it baffles me how some of the suggestions can be preferable to actual offal dishes. Pills? Liver powders? Organ slurry!? PET FOOD!?! If I ever had to go to those lengths, I’d rather just get my nutrients elsewhere.

    moebius wrote on March 10th, 2011
  20. Love the blog!

    Re. this post. Offal is what the biological body uses to cleanse whatever is put inside it. Does this not mean that liver and kidney, for example, is in the danger zone of having substances of such level that it might be dangerous to eat them? I am even suggesting that this would be the case for grass fed animals and game since there is air pollution, water pollution etc. etc.

    Any ideas?

    Thomas wrote on March 10th, 2011
  21. I’d like to ask the people that eat liver on a regular basis likes as a pate or just sauted with onions. Do you guys ever experience heartburn sensation when you eat it? I’ve noticed that every time I eat pate which I absolutely love, I get heartburn. I almost never get any heartburn issues other than that.
    Do you know why that could be happening?

    chocolatechip69 wrote on March 10th, 2011
  22. I just happened to check out the blog. Imagine, I just brought home some marrow bones today!

    Angela Quattrano wrote on March 10th, 2011
  23. hello groks and grokettes!
    has anybody tried desiccated liver tablets (from grass fed buffalo)? i absolutely can’t get down organ meats, and even though i’m not very keen on supplementing, i would if this was any good. thanks very much for your advice.

    Nica wrote on March 11th, 2011
  24. I ate tongue once and it tasted delicious, so I reached for another piece, this piece however was the top of the tongue and it hadn’t been skinned. It felt like I was being french-kissed by a cow.
    I never have been able to go there again.

    Emma wrote on March 11th, 2011
  25. Soaked some beef liver in a mixture of heavy cream (2 Tbsps.)and water, maybe a cup, or less, for about an hour. Sauteed a bunch of sliced onion, fresh thyme, a little sea salt in butter, slowly, till caramelized, then added an ounce of sherry, cooked for about a minute, lifted the liver straight out of the cream/water mix and laid it on top of the onion. Cooked on low heat for 4 and a half minutes. It was so good, I wanted to get another piece out of the freezer to have for dinner. Oh yeah, I sprinkled it with apple wood smoked sea salt. It’s making me swoon just thinking of it.

    Cathryn wrote on March 27th, 2011
  26. My Grandfather (he was a Basque) ate pigs brain all the time, together with other organ meats…weekly.
    I don’t know why americans are so scared of eating brains, just don’t eat bovine brain.

    Suvetar wrote on March 27th, 2011
  27. hello, I investigated the nutritional value of a beef kidney and realized it has, in average of course, 170 mg of trans fats, but I’ve always heard trans fats should always be avoided. What do you think?

    Omar wrote on May 3rd, 2011
  28. I picked up some beef liver the other day, determined to make a go of it. Between this article and a recipe from elsewhere, I just made a fantastic ‘hamburger helper’ of sorts. Ground bison (leftover patties from yesterday’s BBQ) + shredded liver, plus leftover chopped broccoli and cauliflower, chopped onion, chopped carrot, chopped mushroom, chicken stock, spices and balsamic vinegar. YUM! Now, so long as hubby does not figure out the ‘secret ingredient’ until he has had it a few times….

    Kasi wrote on July 4th, 2011
  29. Growing up, my mom would have beef liver at least once a month–I loved it with a little bacon. She also cooked giblets and I always got the heart and kidney.

    Pete wrote on July 20th, 2011
  30. I recently tried sheep intestines. My package was kidneys (with that great fat covering them), heart, some liver and a big chunk of lungs. Other than lungs, I enjoyed it; lungs were not my cup of … meat. I did it the kokoretsi style (

    Jan Rendek wrote on July 20th, 2011
  31. I just bought some “Ground Beef Plus” through my co-op – grass-fed and -finished, 70% ground beef, 20% heart, 10% liver. I couldn’t taste the difference at all, and it was the same price as regular ground beef (and actually cheaper than the store bought stuff, since it was through the food buying club). I’d think if you were buying a 1/4 or 1/2 a steer, you could ask the butcher to make some.

    Karen C. wrote on July 23rd, 2011

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