Page 1 of 3 123 LastLast
Results 1 to 10 of 26

Thread: help get me over my organ fears

  1. #1
    Join Date
    Mar 2010
    Location
    greater los angeles area
    Posts
    618

    help get me over my organ fears

    Shop Now
    I've been eating tongue for a while, tried cabasa the other day (both I've only eaten at restaurants, mostly mexican). but I'm really afraid to try actual organ meats. I tasted tripe once, but it was a bad experience I'm not looking to repeat. I'm totally game to try heart but nutritionally it's not much better/different than muscle meats. I'm also afraid that I'll mess up the preparation and end up disgusting myself so much I won't be able to make myself try again. any ideas for fool-proof organ prep, or even just a place to start?

  2. #2
    Join Date
    Apr 2011
    Posts
    360
    I'd try stomach first. I think it's easiest to stomach for people who are new to this. If you can get turkey stomach, just cook it long enough - e.g. in a slow cooker with bones and vegetables to make delicious broth. Hearts, in particular small ones (chicken), contain tubes, and I think it might turn you off.

    If you think you could eat liver, start with chicken. Use lard or bacon grease, brown some onions, add livers cut into small pieces and fry until they are just a bit pink in the inside. Add salt at the end. The texture may seem weird, but it is delicious. I love it with broccoli.

  3. #3
    Join Date
    May 2011
    Location
    Birmingham UK
    Posts
    31
    I just had chicken liver,fried with onions garlic and tumeric,simple but incredible,try it.

  4. #4
    Join Date
    Feb 2011
    Location
    Oslo, Norway
    Posts
    504
    Live paté is a good place to start. It's processed, but it will help you ease into it. If you can find a good one, it won't contain too much crap either.

  5. #5
    Join Date
    Jun 2010
    Location
    Australia
    Posts
    427
    my mother in law said to slice liver really thinly, around the outside - I think the center must be tougher. Cut it thin and fry with bacon. So I'm going to try that.

    I've also had steak and kidney, chunks of steak and pieces of kidney slow cooked in a rich gravy. Usually a pie, but it'd be as nice without the crust. It really is yummy.

    ps, nobody likes tripe.
    If we’re not supposed to eat animals, how come they’re made out of meat? Tom Snyder

  6. #6
    Join Date
    Apr 2011
    Posts
    360
    Actually, I once had tripe soup in the school canteen. It has been ages but I still remember how delicious it was! I would surely not mind eating it again if someone (someone I trust with hygiene!) cooks it for me in their house because tripe is allegedly very smelly when you cook it. I think it helps when the tripe is cut finely. Otherwise all those meanders may look repulsive if you are a tripe newbie.

  7. #7
    Join Date
    Jan 2011
    Location
    Orem, UT
    Posts
    4,813
    liver is super easy to do, and tastes like cheap steak
    if you're ever in a brazilian churrasco style restaurant (Tucanos, Rodizios), try chicken hearts. Way easy gateway offal! Taste like lil smokies

    don't think about what you're eating, only that it's critter (like a hamburger)
    --Trish (Bork)
    TROPICAL TRADITIONS REFERRAL # 7625207
    http://pregnantdiabetic.blogspot.com
    FOOD PORN BLOG! http://theprimaljunkfoodie.blogspot.com

  8. #8
    Join Date
    Jan 2011
    Location
    Newark, Delaware USA
    Posts
    1,714
    I think tripe is gross. I'm starting to really like beef/calves liver. Calves liver is milder, but I had some beef liver yesterday and it wasn't bad. You have to cook it so that it's still pink in the center or it gets tough and dry. I like to cook it in bacon fat and eat it will sauteed onions. I haven't tried any other offal. I'm nervous about eating kidney, because it can taste like pee. I haven't been able to get tongue or heart.

  9. #9
    Join Date
    Jan 2011
    Posts
    1,784
    I have the same problem. I'm thinking of trying to make sausage so I can get some organ meats in my diet.

  10. #10
    Join Date
    Nov 2010
    Location
    Ohio, its not the heart of it all
    Posts
    9,573
    Shop Now
    I don't mind eating livers so much. I grew up eating chicken/calf/beef liver so that isn't a big deal to me. I won't venture over to other things, tripe, heart, brains, kidney, etc. I really think the textures would be totally off putting for me. I had trouble eating coconut flour as its "too mushy".
    Georgette

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •