/omg/ offal meat general

[Anonymous No.13229856]

Welcome to /omg/ the nitty gritty of cooking and preparing tasty offal.

Feel free to request and share offal recipes.

A good entry level offal dish is liver and sweet onions with parsley.

[Anonymous No.13229873]

I love chitterlings

[Anonymous No.13229895]

>>13229873
How do you like to prepare them?

[Anonymous No.13229960]

Hearts count as offal even though they're basically just muscle, right?

I got a pack of frozen chicken hearts from the butcher shop near me a while back and did a sort of teriyaki chicken hearts thing. Living in an apartment so I don't really have access to a grill, so I just pan fried them in chicken fat I'd rendered previously on fairly high heat until they were heavily browned. Made some fried rice in the same pan with butter and diced onions and carrots and poured the teriyaki sauce over the whole thing once it was finished. Pretty damn good all in all, and I'd like to do it again, but every time I go back to check if they have more chicken hearts they're out. Makes me sad

[Anonymous No.13229965]

>offal meat
it's one or the other, tic toc

[Anonymous No.13229977]

>>13229965
Brainlet

[Anonymous No.13229987]

>>13229977
no
it is you who is the brainlet

[Anonymous No.13229991]

>>13229856
I get that it's underrated and all, but do we really need a general?
>>13229960
Pan-fried chicken hearts are great, and they cook up pretty fast. My local grocery store almost always has chicken hearts and livers in packs at around $3.50 per pound. Not bad, but they're always in stock. No gizzards, but those are a fucking pain to cook.

[Anonymous No.13229995]

>>13229987
Google it retard, not my fault English isn't your first language

[Anonymous No.13230002]

>>13229995
lmao

[Anonymous No.13230011]

>>13229995
>>13230002
Will you guys stop fellating each other and actually talk about offal?

[Anonymous No.13230019]

Chicken fried chicken livers are good and cheap. Serve them over rice with a stew/sauce made out of tomatoes, onions, and peppers. Chicken livers (in my experience) come frozen in a bucket so I would recommend going through every liver and removing connective tissue and the occasional gallbladder. The bile from a gallbladder will ruin everything so don't leave it in or, god forbid, pierce it. Some people then soak the livers in cold water or milk to get some of the bitter iron-y taste out. That's up to individual taste. From my understanding it removes lots of the good nutrients.

Chicken heart and gizzards are a good addition to dirty rice. I boil them with green onion in salted water and chop them up fine before adding to the rice. Gizzards are tough as shit. They will always have a 'crunchy' texture and boiling them separately is a necessity. They aren't going to cook through in any preparation.

[Anonymous No.13230253]

My friend has recommended me a butcher and they've got pretty much any edible part of the animal available.
What I've tried so far:
>beef brain
Had it mixed with some eggs as directed by an old as hell cookbook I own, it's not bad, but nothing special. Not much to say about the taste since there isn't much of it.
>pork tongue
Slow cooked 'em with some root vegs and an onion, it's some very nice, tender meat, and the broth is a great soup base. Make sure to peel it after you pull it out of the water. Goes great with good rye bread and some mustard.
>beef tongue
Actually very common where I live, usually smoked, then steamed and served with a creamy horseradish sauce.
>tripe
Also quite common around here, usually made into a semi-spicy soup.
>chicken hearts

I've heard that you can chicken-fry beef udders for a pretty good wienerschnitzel kind of a dish, so that's probably what I'm going to go for next.

[Anonymous No.13231933]

For me, it’s sweetbreads.
https://m.youtube.com/watch?v=QPG1Ud1EsuA

[Anonymous No.13232154]

>>13231933
Based

[Anonymous No.13232704]

I’ve been marinating chicken hearts in a wet jerk marinade for two days now. Hope it’s going to turn out as I’m imagining it.

[Anonymous No.13232707]

Jerusalem Mixed Grill .

[Anonymous No.13232712]

>>13229856
>cooking
>offal meat
This is what you're doing wrong op. Offal meat is best served raw.

[Anonymous No.13233199]

What vegetables besides onions go well with offal? Chicken hearts specifically.

[Anonymous No.13233248]

>>13232712
(You)

[Anonymous No.13233270]

>>13230019
>and removing connective tissue and the occasional gallbladder
What are they supposed to look like?

[Anonymous No.13234676]

>>13233199
Leek

[Anonymous No.13234710]

I drink lots of vodka. That cleans out my system, and even cleans my teeth (I haven’t brushed in years, and haven’t had a cavity since).

I also eat a liverwurst sandwich pretty much every day – to counterbalance the effects the vodka has on my liver. I make my sandwiches on seeded rye (because it’s the healthiest bread), with mayo (because eggs are the best protein; I use kewpie, because the msg makes it taste better), coarse mustard (good for the white blood cells), zucchini pickles (because they taste good), and a bunch of baby spinach (just for filler; it could honestly be left out).

I also eat a lot of canned fish (mostly sardines, but also the occasional fancy smoked oysters) on saltines. They give you all your essential amino acids, and provide a nice opportunity to try out various hot sauces, which are generally very low in calories, while high in flavor and immensely prodigious to healthiness.

Aside from that, I drink large amounts of water (anywhere between ice-cold to slightly chilled) every day, always through a straw, and sometimes with a lemon wedge.

To each their own, I say, but I’m just shy of 30 and am doing better than most of you.

[Anonymous No.13234792]

>>13234710
Haven't seen this pasta in a while