Serious Eats

The Nasty Bits Retrospective: 12 Ways to Eat Offal

Wow, I've been writing about animal parts here for a while now. It was tough picking just a dozen posts to highlight in this retrospective, but here they are—some oldies (like pig's ear salad) as well as newer hits that have been especially delicious (stir-fried tongue).

Looking back, I noticed how evangelical I was in the beginning. I really, really wanted people to concede that offal was delicious. Now, I'm just happy if someone is willing to consider a plate of pan-seared liver or some braised gizzards. Maybe I've just grown soft. Or maybe I've come around to the idea that taste is so subjective that it's no use trying to preach what you love as universally good. I'm just happy there are enough offal eaters, and offal-curious folks, out there to still be writing this column.

Here are 12 of my favorite ways to eat offal. Click through the slideshow above, or jump to an individual slide below:

About the author: Chichi Wang took her degree in philosophy, but decided that writing about food would be much more fun than writing about Plato. She firmly believes in all things offal, the importance of reading great books, and the necessity of three-hour meals. If she were ever to get a tattoo, it would say "Fat is flavor." Visit her blog, The Offal Cook.

Printed from http://www.seriouseats.com/2012/05/offal-recipes-neck-rocky-mountain-oysters-tongue-cheeks-nasty-bits.html

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