/ck/ - Food & Cooking

[Anonymous No.11768392]

what are popular offal dishes in your country?

[Anonymous No.11768405]

>>11768392
Liver and onions, breaded and fried chicken gizzards and hearts, crackling, pig trotters are all pretty common depending on your area in the US. There's a decent Mexican joint near me that has menudo with tripe, tongue and cheek meat for tacos, etc. Venison hearts and other organ meats are relatively common for hunters around here.

[Anonymous No.11768413]

dont eat tripe
hearts and livers are as far as i'll go, just out of self-respect. and both are good
i will do chicken hearts and gizzards a couple times a month on average. snipped up small for more frying surface by weight and shallow fried
if you're eating tripe and fucking snouts and the feet of animals who walk around in feces every day, you might be a n-word

[Anonymous No.11768638]

>>11768392
Absolutely fucking rancid.

[Anonymous No.11768693]

>>11768638
But it's all so offal-ly good.

[Anonymous No.11768695]

>>11768693
No amount of play on words is gonna make this shit look and taste good

[Anonymous No.11768714]

>>11768638
fuck off American

[Anonymous No.11768754]

>>11768392
>pani ca meusa
bread with fried spleen,lung and trachea of cow for crunchyness

[Anonymous No.11768785]

The only offal I eat, besides whatever stuff is found in sausages, is pate. other than that I guess if im eating a tasting menu that I would have kidney or liver or something but I wouldnt order it.

I dunno it just has such off textures and flavors I dont see the need of ever going out of my way to eat it.

[Anonymous No.11768810]

>>11768695
You're right, that's what cooking is for.

I live in the US, which means the average person cringes at anything that wasn't industrially processed to the point it doesn't even resemble its original form anymore. About the closest thing to offal that's popular in my area is fried pork rinds.

I make my own sausage with hog casings. I've made my own blood sausage before. I regularly eat oxtail, beef tongue, and beef heart. I eat chicken livers on their own, and I use them and pork liver to make boudin. I like beef liver fried with onions.

Tripe can be hit or miss, it's usually miss so I rarely order it. But when it's good it's fucking good. I'm not a fan of kidneys in general, except rabbit. Whenever I get a rabbit hunting I always fry up the liver and kidneys right after I've cleaned it.

I don't like to eat feet or trotters as-is, but I use them often for making stock. They have a ton of connective tissue in them so they really provide a fuckload of gelatin.

[Anonymous No.11768829]

i'll start:
durelli di pollo (chicken's gizzard in english i think)

[Anonymous No.11768849]

>>11768829
insalata di nervetti (chopped calf’s gristle served with onions, olive oil and vinegar)

[Anonymous No.11768880]

>>11768849
cassuela ( pig stew with its feet, skin ears, sausages, ribs and verza)

[Anonymous No.11768886]

>>11768392
Hot dogs

[Anonymous No.11768889]

>>11768413
>self-respect is denying yourself a delicious meal because it sounds yucky

[Anonymous No.11768914]

>>11768880
turcineddi, rolls of offal (liver, lungs and kidneys), wrapped and cooked in a casing of lamb or kid gut

[Anonymous No.11768918]

https://en.m.wikipedia.org/wiki/Magiritsa
https://en.m.wikipedia.org/wiki/Kokoretsi
https://en.m.wikipedia.org/wiki/Tripe_soup (patsas)

[Anonymous No.11768927]

>tripe curry
8/10
>deep fried or grilled chicken feet and heads
up to 7/10 if prepared well
>a dish similar to faggots with kidney and liver wrapped in caul fat
2/10, can't eat that shit
>various animal heads
6/10

[Anonymous No.11768932]

>>11768829
>>11768849
>>11768880

italian's food really comes from poverty and garbage

[Anonymous No.11768933]

>>11768914
testina di agnello (boiled or braised little goat head)

[Anonymous No.11768944]

>>11768933
I will eat literally any offal except for brain. I know it's probably irrational but it feels like the most horrible disease-riddled organ.

[Anonymous No.11768955]

>>11768933
liver and onions venetian's style

[Anonymous No.11768974]

I usually order beef tongue tacos and the Mexican place around the corner. They serve brain too and it's ok but it's not as good. Their menudo (tripe) is god tier too.

Grilled chicken hearts on a skewer from a street vendor in South Korea was the best meal I had in a month long trip through Asia

[Anonymous No.11768981]

>>11768955
boiled cow tongue

[Anymous No.11768986]

>>11768981
lampredotto ( tripes sandwich

[Anonymous No.11769014]

chicken feet
cocks combs

sheep,cow brains

bull testicles

squid ink sack

[Anonymous No.11769033]

Denmark representing, more precisely the Sjælland region. My family history is very old and we have a couple of traditions, one of them is eating "Plukkemad" (plucked food, directly translated).

Here is a quickly translated guide on how to make this.

500 g Swines heart
500 g Swines liver
2 onion
4 bay leaves
1/2 teaspoon kardemomme (I think its the same in english, cant be assed to check)
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon thyme
3 1/2 dl cold water
100 g fedtegrever (Rendered-down diced pork or bacon)
1 Apple
Serve with: Boiled potatoes, Rye bread, pickled beets.

Cut heart and liver into slices, cut onions.
Combine in pot with spices, cover with cold water.
Boil for 40 mins.
Pour off water into container and save.
Chop innards in a mincer (or food processor)
Cut apple into cubes.
Combine everything into a pot on low heat and simmer for 15 mins.
Serve with suggestions.

I might have some more lying around, feel free to ask me about family, traditions and food if you feel like it.

[Anonymous No.11769038]

Leberwurst and Zungenwurst

[Anonymous No.11769062]

>>11769033
Fuck wrong picture sorry. It looks like diarreah with bread.

[Anonymous No.11769066]

>>11768986
sanguinaccio (made with pork blood and chocolate)

[Anonymous No.11769071]

Beef tongue is THE best cut of meat that exists in the world. There is nothing more flavorful, tender and juicy. Going from the lean, springy tip to the fatty melt in your mouth base is an experience in itself. Oftentimes I don't even need any kind of sauce for it and will just eat it plain and boiled.

[Anonymous No.11769078]

>>11769066
I wonder if it's anything like hematogen (blood-based candy bar that tastes like chocolate fudge)

[Anonymous No.11769082]

>>11769066
fried veal brains

[Anonymous No.11769097]

>>11769082
cuore trifolato (stir-fried heart with lemon and parsley)
>>11769078
probably

[Anonymous No.11769100]

>>11769097
ops

[Anonymous No.11769102]

I live in seattle where there are tons of different flavors of "the asias" competing for your money. Everything from goose-tongues to boiled pig-face can be found.

I like a lot of it and I'm willing to try almost anything as I'm an adventurous foodie. I draw the line at bugs, though.

[Anonymous No.11769120]

Fried beef liver and onions are common here. One of my favorites.

[Anonymous No.11769122]

>>11769100
pig's tail stew

[Anonymous No.11769124]

>>11768413
>n-word

[Anonymous No.11769130]

Chicken gizzards and hearts

[Anonymous No.11769252]

>>11768638
fuck off eurocuck

[Anonymous No.11769456]

>>11768392
Beef heart, oxtails, beef tongue, pork fat, veal or lamb sweetbreads, chicken livers/hearts/gizzards are all pretty godly. Never developed much of a taste for beef liver, or any type of kidneys, and any type of feet are best utilized to fortify stock imo- they're fucking amazing at that, give your stock such a rich coating texture because of all the gelatin they produce when cooked out.

Also i guess (if they count as 'offal') pretty well any type of cheeks/jowl are fucking delicious.

[Anonymous No.11769457]

>>11768392
Offal? More like awful. Heh heh.

[Anonymous No.11769569]

>>11768413
found the semite. Its not Kosher OR Halal