Marks Daily Apple
Serving up health and fitness insights (daily, of course) with a side of irreverence.
20 Dec

Tails, Tendons and Tripe: A Guide to Discovering the Odd Bits

Put down your rib-eyes, don’t thaw those chicken legs just yet, and step away from the pot roast. Don’t get me wrong – those are fine examples of animal muscle meat. Delicious, even. But they’re not all that we should be eating. Not by a long shot. Allow me to explain.

The other day, I received an enthusiastic email from a reader who’d just returned home from the grocery store with a sack of smoked turkey tails. Thanks to a little holiday called Thanksgiving, meat counters across the country are inundated with turkey parts: gizzards, livers, hearts, necks, backs, and tails. Most consumers rarely think of using turkey other than as a “healthy” replacement for ground beef or during Thanksgiving. But not our reader. No, he filled his freezer with smoked turkey tails and the whole experience apparently inspired him, because he wrote to tell me that maybe if I wrote a post extolling the benefits of all the “odd bits” of the animals you eat, other readers would also discover a whole new culinary world.

I know what you’re thinking, because I thought the same thing. I already make bone broth regularly and eat liver on occasion. And I may pick up some “strange” things if I come across them (say, a lamb kidney, or beef heart). I usually thoroughly enjoy it all, too. But offal isn’t usually at the top of my shopping list. If we truly want to eat nose to tail, though – and we should, you know – we have to branch out. We have to delve deeply. We have to get creative. Our wallets, our taste buds, and our bodies will thank us.

So I went out and spent a couple days hunting down odd parts at the farmers’ market, the Asian supermarket, and my other sources. Here’s what I found:

Heads

Ever since the Mad Cow Disease scare, heads of ruminants are hard to come by. I’ve asked many a farmer for a cow head on many an occasion, but I’ve always been rejected. It’s sad, but I guess I understand. Luckily, I managed to dig up a pastured goat head for a mere dollar per pound. This particular head ran me two bucks, and while its meat content is pretty scant when compared to a cow or pig head, it’s still a head, and that’s what I came for.

Goats aren’t geniuses, but they do have brains. Split open that head, scoop out the brain, and make like an ancestral hominid and cook it up. Okay, while our ancestors probably weren’t stir-frying their brain in garam masala and turmeric, they were eating it. Brain is a rich source of omega-3s, especially pastured brain, and it’s likely that landlocked hunter-gatherers satisfied some of their omega-3 requirements through brain. If you don’t want to bother splitting skulls, why not make some broth out of your head? Throw it in a pot, cover it with water, and toss in some spices, herbs, and a bit of vinegar. Turn it into head cheese (that’s what I’m doing) if you prefer, or just make some soup. Once the meat is tender enough, remove it from the skull to avoid overcooking.

I also picked up a couple fish heads – halibut and salmon. Three and a half pounds worth for $10. I’ve gotten these before, and my favorite thing to do is apply a light dusting of salt and pepper, rub some olive oil all over, and pop in the oven at around 350 degrees for just under twenty minutes. That’s enough to crisp the skin without drying out the meat or burning the fat. Once it’s done, go to town on it. The cheek is the best part, but use your hands to access the interior and keep a lot of napkins handy. You’re going to make a pretty big mess if you want to get everything. It should go without saying that these contain omega-3s, but there should also be a big dose of fat soluble vitamins, selenium, iodine, and other minerals found in ocean water. You could also make fish head soup, of course. If you want to make soup, have the heads cut at the butcher.

Feet

People find feet gross, for some reason. Maybe it’s the fact that they’re in constant contact with the ground, and the ground is definitely not sterile. I guess I see where they’re coming from, but I look at feet differently. I like the fact that feet are what the animal uses to get around, because that means the feet bear all the weight. And any body part that has to handle a lot of force – like the foot – tends to have a lot of collagen, cartilage, and other connective tissue to deal with all that stress. That’s why feet make the best stock. Chicken feet, pig feet, beef feet – they’re all incredibly gelatinous and when you cover them with water and apply heat for 24-48 hours, amazing stuff happens. There is very little meat, so soup/broth/stock is the best option here. Dim sum joints serve fried and braised chicken feet, so I suppose you could play around with that dish. Now that I think of it, a chicken foot braised to the point of disintegration would be really good.

I got pig, beef, and chicken feet for $0.99/lb, $1.29/lb, and $1.99/lb respectively. I’m going to make some stock so rich and so thick that you could sleep quite comfortably on a bed made of it. I suggest you do the same. I kept the beef and pig feet intact for the photo’s sake, but if you get any sort of large animal foot from the butcher, have them cut it up to make the stock-making easier.

Tails

As you can see, the bison tail (which is very similar to beef oxtail, really) is meaty and massive, while the pig’s tail is quite small (and unfortunately not curly). Both are super-gelatinous and both make excellent broth. Both tails have a fair bit of meat on them, so I’d recommend a braise or a crockpot recipe where the meat is featured prominently. Don’t just treat the tails like broth bones. They’ll make a fine, rich stock, sure, but there’s also some good eating to be had. Cook ‘em long and slow and let them cool a little bit before you plunge in.

I picked up a box of pastured bison tails for $2.90 a pound and a few pork tails for a dollar per pound. The bison tails were whole, so I had to cut them up myself. Cutting a big bison tail without professional equipment requires getting in between the vertebrae. Use your fingers to find the joints and go from there.

Stomach

While your first inclination may be to retch at the idea of eating a pig’s stomach, I like to call it the Primal crockpot (or, alternately, the Foolproof Sausage Casing). It’s tender, rich, mild, and assumes other flavors really well. Most cooks usually use stomach as an encasing for ground up meat and vegetables. Since what stomachs do in the wild is hold food, it’s an obvious way to cook with it, but another option is to boil and chop it. You could eat the boiled stomach as is (or in soup), or you could dry it off, toss it in spices and fat, and roast/saute it until browned and crispy. I recommend something spicy and sour, maybe a cumin-chili-lime-olive oil spice mix, or even a turmeric-chili-vinegar-coconut oil one.

Stomach isn’t a nutritional powerhouse on par with liver or kidney – it’s mostly fat and protein with a nice dose of selenium – but it’s cheap, it’s tasty, and you can fill it up with other foods (think massive rotund sausage). I paid $1 per pound for mine.

Spleen

Spleen is sometimes called a poor man’s liver. It tastes a bit like it, but not as strong. It kinda looks like it, but not when you look closely. It’s high in iron, copper, selenium, and vitamin B12. It’s more delicate than liver with none of the retinol.

I got pork spleen, also called pork melt, for a couple bucks per pound.

 

Tendon

When most people want real broth, they turn to bones. I mean, bone broth is great. It’s alliterative, for one. It makes your house smell good (or terrible, depending on whom you ask), and it is filling on a cold day in a way that only meaty liquid can be. But if you’re a true rich broth fiend, if you’re a devout Ray Peat-ian, if you’re all about the gelatin – you had better go out and procure yourself some beef tendons. A tendon is a prime piece of connective tissue designed to hold muscle to bone and withstand all the crazy tension and force and stress that such a relationship inevitably entails. Thus, it is pure collagen, which means good things for your broth. Of course, it’s just collagen without the bone, so the broth won’t have that boney meatiness, but if you add a few bones to the mix you’ll get the best of both worlds. Tendons are basically fat-free, but a well-cooked tendon gives a mouthfeel similar to good pork belly. Good braised, good in soups.

Beef tendon ran $2.99 a pound. I got two large tendons for $4.

Tripe

Tripe is (usually beef) stomach lining. Of course, cows have several stomachs, so there are several types of tripe. I bought book tripe, which comes from the third compartment in a cow’s digestive system – the omasum. As you can see, it’s white, but that’s only because to prepare it for human consumption, tripe is thoroughly cleaned. Uncleaned tripe is intense stuff. Dogs love it, it smells like a barn, it’s green thanks to all the partially digested plant matter, and because it’s literally a cow’s gut, it’s a good source of probiotic bacteria. I almost wish it was palatable in its uncleaned state, because it’s supposed to be a nutritional powerhouse. Cleaned tripe is very mild. Its fibrous texture demands long, slow cooking and it goes well with spicy soups (a lot of tripe is used in Southeast Asian and Mexican cuisine). High in protein with a good amount of calcium.

A little over a pound of tripe cost me $3.75.

Blood

Blood is scary. Too much of it in the room at once means someone’s hurt, usually seriously. It’s red, really red. But countless cultures across history have used (and still use) blood in their cooking. Okay, so what does one do with blood? If you’re Maasai, maybe you drink it raw. If you’re an ancient Spartan, you make melas zomos, the “black soup.” If you’re a cured meat artisan, you’d probably make blood sausage. Cubed fully coagulated pork blood is often used in Southeast Asian cooking. One of my favorite soups from a local Hollywood Thai restaurant uses pork blood cubes. The texture makes it feel like blood tofu.

The blood I bought came from a pig and cost $2 a pound. When you buy blood from the meat counter, it’s already partially coagulated. This makes for easy handling, as you’re not dealing with a pure liquid. When it’s coagulated, you can pick it up and it stays relatively solid. Coagulated blood is incredibly fragile, though, and it’ll break apart at a moment’s notice. Nutritionally, there’s not a lot of available information. It’s definitely going to be high in iron, and it has a fair amount of protein, while according to this source (which references lamb blood), it’s quite low in fat and carbs. I plan on trying blood cubes in a homemade coconut milk soup (from Primal Blueprint Quick & Easy Meals). If you want to cook with blood without it fully coagulating, add vinegar.

Trim

After the butcher removes the steaks, the roasts, the burger meat, the ribs, the loin, and every other cut that enjoys name recognition, he’s left with scraps of meat attached to the animal carcass. Of course, if you’re dealing with an animal as big as a cow, those “scraps” are actually quite substantial. Enter beef trim. The beef trim I purchased came in three oddly shaped slabs of good, deep-red grass-fed beef. They weren’t steaks, and they weren’t roasts, and the angles were all weird, but these were solid cohesive pieces of meat that could easily be cut up for stews, soups, ground into ground beef, or even made into jerky. It’s only trim because it wouldn’t look pretty in a display case. Other than that, it’s great meat at a great price.

I paid $3.50 a pound for grass-fed organic beef trim.

Well, that’s my haul. Between all of that, the “regular” parts described in my offal post from way back, and the post showing how to get this stuff into your diet, I’d say you have plenty of material to work with.

The beauty of buying all the odd bits is trifold. First, you’re getting a wider range of vital micronutrients, vitamins, minerals, and connective tissues that just don’t exist in large amounts in regular muscle meat. Second, it’s an affordable way to get your hands on high-quality, pastured animal products. You think you could ever find grass-fed, pastured muscle meat for a few dollars per pound? No way. And third, you are personally seeing to it that the animal in question does not go to waste. It’s not turned into poor quality pet food, nor is it discarded. It is utilized and enjoyed by a person that truly appreciates it.

Now I’d like to hear from you. What are your favorite odd bits? Are there any parts you’ve been dying to try, but haven’t found the courage to go out and find? Well, consider this post a challenge. Go branch out. Eat some weird stuff. It’s good for you and it’s delicious to boot. Make it so that it’s no longer weird, it’s no longer a special occasion, but just something you eat.

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. Nice bit of research. Sheep’s heads (“smileys”) and chicken feet and heads (“walkie-talkies”) are popular in the townships because they’re cheap.

    The furthest I’ve gone down the offal line is to teach myself to cook liver, which I used to loathe. Slice it thinly and fry it very gently in olive oil and it’s not bad.

    Pasture fed beef is about $6 a pound here, but I’ve discovered game sausage at $3 a pound. It’s 30% ostrich meat and 70% bits of wildebeest, springbok, kudu etc. An absolute bargain.

    Martin_B wrote on December 20th, 2011
  2. Hard to find a cow’s anus in the supermarket.

    rob wrote on December 20th, 2011
    • and thank god for that!!

      Elenor wrote on December 20th, 2011
  3. While I’m pretty grossed out by most of this post, I appreciate the suggestion of buying trim pieces. We’ve been trying to find a more affordable way to get grass-fed meat. Thanks! I might even get adventurous and try oxtail.

    Danielle wrote on December 20th, 2011
    • Why offal is gross? Why tong is gross, but another muscle is not?

      Galina L. wrote on December 21st, 2011
  4. Squirrel brains are very good. Remove skin from head and fry in bacon fat. pop the skull like a nut and enjoy.
    Deer hearts are tasty as well, very rich and one of the best steaks on the deer. As a now primal hunter nothing goes to waste from what I bring home

    Patrick Fairchild wrote on December 20th, 2011
    • “Pop the [squirrel] skull like a nut and enjoy.”

      Ah, the great circle of life.

      toaster for sale wrote on December 21st, 2011
  5. You might want to check out a cookbook called “Odd Bits” by Jennifer McLagan–I don’t own it, but it’s had great reviews. I grew up eating “ragout des pattes,” a French Canadian pork hock stew. Sadly, it relies on a browned flour gravy as its base so isn’t primal, but it was tasty.

    Nicky wrote on December 20th, 2011
  6. I. Am. A. Wuss. I am laughing at today’s article because I swear, I am soo not there yet. After DECADES of being a vegetarian/vegan, I felt so “crazy” for having….eggs. “Woohoo! Look at me! Rebel!” Then, I was eating bacon (the gateway meat drug). “Woohoo! I’m, like, a meat-eater!” Then, I ate STEAK. “Seriously? I’m all carnivore, baby!” Then I tried liver and….almost vomited. (Hey, I tried.) Darnit, Mark–you’re setting the bar FAR too high for me!! :) What’s next? (Don’t answer that…)

    Laural wrote on December 20th, 2011
  7. Hello Mark! I truly enjoy all your postings, this one in particular! I grew up in El Salvador and eating all the inner parts of the animal was essential while I was growing up. Nothing was wasted! Another item to add is tongue, it is delicious! I would recommend visiting a Mexican restaurant and give these item a try: Lengua tacos, menudo soup, tripe in tomato sauce, etc. My mother used to make the best brain canapes, tongue made the same way as chile rellenos. I hope everyone give the ideas you posted a chance. Thank you for all the information you offer to all of us!

    ana maria dudley wrote on December 20th, 2011
  8. In NZ we grew up on lots of offal. Sweet breads (thymus glands) from sheep or cows. Lots of sheep or lamb brains. Lots of sheep and cow tongue. Tripe and onion was a favorite meal. Mother used to stuff ox hearts and gently roast them (unfortunately they cut them flat now for inspection so no cavities to stuff). My father’s favorite was to roast a pig head cut in half. He would then strip all the meat and brain and tongue and set it all in gelatine to make a brawn you could slice as cold meat. I still eat lots of these things. Liver bacon and mushroom is one of my favorite dishes. Great subject Mark! Cheers

    John wrote on December 20th, 2011
  9. Any thoughts on the use of / dangers of offal from game meat? Specifically, I hunt wild boar in California and love the meat but wonder if there are any specific risks (parasites, etc.) that I should be on the lookout for when getting into the bits and pieces.

    David wrote on December 20th, 2011
  10. I’m very new at this but please give me some feed back. Mark recommends here to go to your butcher and get this offal, but If my butcher doesnt use grassfed beef,(organic meat) then Im kind of stuck in the SAD diet world, I figure all the organs are super good in a grassfed cow, but if its grainfed, hormone pumped then the organs are the worst for you, amirite?

    p.s. can someone link me to some places to get this stuff?

    thetomcat wrote on December 20th, 2011
    • You can try uswellnessmeats.com to start!

      Maryanne wrote on December 20th, 2011
      • That would have been my suggestion as well.

        PrimalGrandma wrote on December 20th, 2011
        • You can check out eatwild.com I also think you can research this site for a blog on how to find pastured meat.

          Sharon wrote on December 20th, 2011
  11. Greeks eat trip soup (patsas). It’s surprisingly delicious – I obviously thought it was gross when I was younger and my dad would cook it and stink up the house, but it’s actually really yummy. It’s really garlicky, and the tripe is cut small so you don’t get too much with each bite. It’s especially nice with chili flakes sprinkled on top. Google “patsas soup”, and give it a shot. A nice way for garlic-lovers to eat some new animal parts.

    Maryanne wrote on December 20th, 2011
    • Sorry, that’s supposed to be Tripe soup, not trip soup.

      Maryanne wrote on December 20th, 2011
  12. Those pictures, especially of the feet, really did nothing for my appetite. I imagine it would takes lots of practice while hungry for me to eat offal and other bits of animals.

    Suzanne wrote on December 20th, 2011
  13. Bison liver in pyrex at 280 degrees F for 45 minutes. 1.5 pounds of it, once a week after the squat workout, with broccoli, mashed yams, and strawberries for dessert.

    I’ve worked hard to learn to like it, and it does make me feel pretty darn good for the following 36 hours.

    Hopefully that’s all the offal I’ll ever need.

    Timothy wrote on December 20th, 2011
  14. And here I was feeling SOOOOO adventurous for buying a package of lamb osso bucco at Costco today! I’m still struggling to convince myself I will taste the marrow…

    (Have y’all ever seen Tom Naughton’s daughters eating marrow on YouTube? It’s called “Paleo Girls” and it’s very funny and it makes me *really* want to try marrow.

    I’m gonna cook the lamb tomorrow in the Sous Vide Demi (also on sale at Costco!) and then do my best to try the marrow… It MUST taste good, or these little girls wouldn’t be raving about it, right? Right? Right?
    (I hope?)

    Elenor wrote on December 20th, 2011
    • I made my young daughters watch that before I put marrow on the table for the first time to ensure they’d give it a try.

      Emthe wrote on December 21st, 2011
    • It just testes like non-dense fat, I like it, but there is no special flavor, nothing weird.

      Galina L. wrote on December 21st, 2011
  15. I remembered another recipe with pix that fits today’s topic – Carol Keller cooking French Laundry at home, http://carolcookskeller.blogspot.com/2008/05/head-to-toe-part-two-pigs-head.html

    shows her step-by-step butchering and cooking a pig’s head using Thomas Keller’s French Laundry cookbook recipe. Not for the squeamish. Her next post was about tripe.

    HillsideGina wrote on December 20th, 2011
  16. To all those who are interested in trying to incorporate more offal into their diets but don’t know quite what do do with whatever they buy, I highly recommend The Fifth Quarter: An Offal Cookbook by Anissa Helou. I don’t think it is 100% primal but substitutions would be quite simple. It is an exhaustive cookbook for offal with every bit of an animal you can imagine. Give it a try!

    Amber wrote on December 20th, 2011
  17. While reading this post I was imagining Mark’s kitchen piling up higher and higher with all the ‘nasty bits.’

    Might look like a crazy killer was on the loose.

    Sharon wrote on December 20th, 2011
  18. I’m Peruvian, so I’ve eaten my share of tasty offal. My favourite is beef liver, followed by beef heart (we marinate and grill them in skewers, they’re called anticuchos and are delicious). For some weird reason I stopped liking tripe a while ago but your post has reminded me that I should give it another go. Now that I live in Sydney is not that easy to find offal but once in a while I come across some tasty bits.

    Gaby wrote on December 20th, 2011
  19. Wow – I’m sure these are all fine but I haven’t the primal fortitude yet to manage some these interesting bits. And I know it’s due to my totally sheltered experience of buying neatly sliced and packaged meats. I made a purchase of meats online and I believe I mistakenly ordered chicken necks…still don’t have any idea what to do with them so this post is pretty “inspiring”. Thanks for keeping it interesting and for keep it real! :)

    Brenda wrote on December 20th, 2011
    • It is usually made into soup or gravy, there is a lot of connective tissue.

      Galina L. wrote on December 21st, 2011
  20. I spent the past Saturday at an Asian supermarket and a Greek butcher shop. my haul was sheep heart, liver and kidneys and the omental fat around these organs. (I rendered the fat for cooking). Beef tripe, beef sweet breads (thymus?). I plan on eating offal once per week. I passed on the whole rabbit and sheep heads , just not enough room in the freezer.

    PaleoDentist wrote on December 20th, 2011
  21. I grew up eating tripe, tongue, oxtails, beef and pig feet, pig ears, pig snouts, blood, intestines, gallbladder contents, lamb eyeballs, cheeks, heart, pig stomach, lungs, sweetbreads, brain, etc.
    I would eat tripe and oxtails as my last meal on earth :)
    The animals that I are the offal from were freshly butchered by my dad :)

    Barefoot Runner wrote on December 20th, 2011
  22. I am learning to love and appreciate offal thanks to a primal diet. Also due to having friends who don’t want the innards when they butcher their animals. I find inspiration from

    http://www.seriouseats.com/recipes/the-nasty-bits/

    It isn’t all primal, but we have learned to adapt.

    Bren wrote on December 20th, 2011
  23. I love haggis — I just hope the benefit of eating stomach, heart, liver and lungs outweighs the cost of eating the oatmeal that it contains.

    Scott wrote on December 20th, 2011
  24. We had cold (beef) tongue on our big ass salad for lunch. Cut them out of the heads myself last time we killed a couple of steers at home… yummm.

    kem wrote on December 20th, 2011
  25. Yeah, I’m good!!! Gonna stick to the lean. This reads like an episode of Fear Factor…lol.

    Sean wrote on December 20th, 2011
  26. I really want to eat the nasty bits, but have a tough time getting past the taste and texture. While I try to acquire the taste, I take my offal in pill form – Uniliver has freeze-dried grass-fed beef liver, and Dr. Ron’s [http://www.drrons.com/] has this stuff called Organ Delight, which is miscellaneous grass-fed organs. I hope to be able to bring myself to eat it for dinner someday, but at least I am getting the nutrient value right now.

    sarah wrote on December 20th, 2011
  27. Blood = black pudding. YUM!
    (and yes, you can make it without the flour)

    eurogal wrote on December 20th, 2011
  28. This is perhaps the first post on this website that’s not for me. I can’t imagine eating most of these bits! I’m sure they’re delicious and beneficial and all that, and if they’re nice cooked and presented I may try some, but I can’t imagine cooking any of this!

    Aloka wrote on December 21st, 2011
  29. These bits of the animals are loaded with nutrients, much more than regular meat.

    Paul Alexander wrote on December 21st, 2011
  30. There’s a delicacy we make every winter that’s somewhat similar to head cheese: get some pork ears, tails, feet and skin and cook it long and slow with some veggies to make a stock. Then strain and pour that stock into a bread pan or a similar mold and let it cool down. When cool slice it up and serve with some lemon juice, garlic and pepper and maybe a boiled egg if its for breakfast.

    argus wrote on December 21st, 2011
  31. I grew up eating pretty much all this stuff…before I even knew what paleo was…

    that’s the good part of growing up in an ethnic first generation American family… :-)

    So of course since I’ve gone paleo it’s been, in part, reclaiming my childhood…kinda a nice thing for me in many instances…

    the first time I made bone broth it felt like I was going home…mmmm…

    Gianna wrote on December 21st, 2011
  32. In Japan, they eat cartilage. Now, I don’t mean they’ll eat a chicken breast, and not cut off the cartilage, and eat the cartilage along with the rest of the meat. What I mean is that a bunch of people will go to a bar, and they’ll order drinks and cartilage. And then the waiter will come out with pieces of cartilage skewered on sticks. And everybody will say, “Yum! Cartilage!” and eat the cartilage.

    It was at this point that I realized that I was indeed a stranger in a strange land.

    It doesn’t taste bad, really, it’s just crunchier than food made from animal parts has any business being.

    Brandon Berg wrote on December 21st, 2011
  33. I had my first experience with Pho soup at a Vietnamese restaurant a couple of months ago. It had tendons, tripe, some other unknown body part meat substance I can’t remember, and “beef balls”–which I thought would be meatballs but in hindsight I’m pretty sure they were not ground up meat. And I have to admit I went back 2 nights later and had the same meal. Good stuff.

    Steven wrote on December 21st, 2011
  34. I like liver and bacon a lot and we eat it once a week.
    Fry the bacon with sliced onions till brownish and almost crispy, then sloosh some medium sherry or any other sweetish wine to clean out the pan. Keep warm while you fry slices of liver in butter. When cooked add to onions and bacon and enjoy!

    NorfolkAndy wrote on December 21st, 2011
  35. You haven’t lived until you’ve actually cut into a raw cow tongue–you instantly sympathize with the cow, and stick your own tongue out in response.

    I bought one frozen, hoping to use it in a batch of homemade cat food. After some tough cutting, I got it in there.

    THEN, after going to the web to find out how to properly use the darned thing, I learned you can cook it and peel it to make the cutting easier.

    Tongue meat is supposed to be the tastiest, tenderest cut of the cow, but I have yet to find out for myself: alas, I haven’t been able to get ahold of another tongue (giggle).

    When I do, the next one’s FOR ME–screw the cats! Let ‘em eat liver, kidney, and heart.

    Brain is on my Christmas wish list–the edible kind, not the social kind (and not a zombie anywhere). Out here on the East Coast, organs are in high demand, so getting them is hit-and-miss.

    Wenchypoo wrote on December 21st, 2011
    • Once you boil the tongue for about 40 minutes or so and peel it, you can press it into a bowl or loaf pan and when it cools you can slice it easily, dress up the surrounds and serve it at a party. Don’t tell anyone what it is…

      kem wrote on December 21st, 2011
      • Good lord! Glad I am never coming to your house! LOL

        Star wrote on December 22nd, 2011
  36. Does black pudding count as blood?
    http://listas.terra.com.ar/system/items/000/000/221/medium/morcilla.jpg?1256591422

    “Chinchulines” and “molleja” slowly roasted on a BBQ are delicious. I’d much rather eat them than meat, even though we have excellent meat here.

    here you have some photos of chinchulines
    http://www.google.com/search?um=1&hl=es&biw=1181&bih=890&tbm=isch&oq=chinchulines+&aq=f&aqi=&gs_upl=16772l17938l0l18151l7l6l0l0l0l0l341l341l3-1l1l0&safe=on&q=chinchulines

    and here some mollejas…. my mouth is watering already.

    http://www.saboresdelsur-web.com.ar/index_archivos/mollejas_ternera_cocidas.jpg

    http://listas.terra.com.ar/system/items/000/000/226/medium/mollejas.jpg?1256591424

    Álvaro wrote on December 21st, 2011
  37. Speaking of barbacoa, I lived in Corpus Christi, TX, where my across-the-street neighbor would put a skinned cow head (minus the eyes) on his BBQ grill. It looked really weird with smoke billowing from its eye sockets…almost like it hit super-sonic speed, lost all its skin and eyes, and came to a smoking stop on this guy’s grill.

    He’d do this weekly. I (thankfully) was on his wife’s homemade tamale gift list, and one son’s hunting carcass share list.

    Ever has an entire deer leg in your freezer–from hip joint to hoof? Talk about waste not!

    Wenchypoo wrote on December 21st, 2011
  38. there is no way in hell I’d eat feet- I find my own feet gross- lol.. shivers- some of the others- maybe but the feet- I’d have to be starving/ in the middle of the Apocalypse.. just saying

    Lexxy wrote on December 21st, 2011
  39. I haven’t tried any of these yet, although I have seen tripe, pig’s feet and cow tail at my local meat dealer. By the way, I want to thank you Mark for turning me on to beef heart, (chicken) liver and home-made bone stock. I’ve been making all three after your post on offal a while back and I love all three. Lemon juice with some pepper and salt in it makes for an excellent dip (for heart or liver), by the way.

    TokyoJarrett wrote on December 21st, 2011
  40. Chicken gizzards are popular in Korea. Stir fry them with peppers, garlics, onions, salt and spices.

    Bong Kim wrote on December 21st, 2011

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