This dish, from the Hakka Chinese community, is an offal lover's dream: snappy omasum (bible) tripe stir-fried with tart mustard greens, fermented black beans, and red chilies.
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Sorpotel, a dish originally brought to India during Portuguese colonization, is a deliciously spicy and tangy stew of pork, liver, spices, and vinegar that only gets better with time.
If you like pork and offal, there's no looking back from this dish. Pork Sorpotel is a tangy, spicy preparation that tastes even better the next day.
Happy almost Halloween everyone! In honor of all the ghouls and ghost about (to say nothing of the strangely and barely dressed), we've collected some of our favorite offal dishes in the city.
As an offal lover, I always make room in my trips to Japan for a meal or two of horumonyaki: grilled pork and beef offal and other bits that are generally thrown away. Here's a look inside two horumonyaki restaurants in Tokyo.
Sukiyaki is a Japanese dish traditionally served with thin shavings of raw beef that are cooked by dipping them in a hot liquid. This version uses rich, fatty beef trim for a heartier take.
Our first stop of the San Francisco Apps Only journey was at Locanda, a Roman-inspired osteria on Valencia Street opened by Craig and Annie Stoll of Delfina. We opted to share a handful of antipasti and a 'piccolo' sized dish from the 'quinto quarto' section, then finished off with a pasta. The highlight? A $12 plate of fried lamb brains and artichokes, each nugget delicately battered and well seasoned.
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).
Grilled pig's tails give you crispy skin and tender meat that's marbled with just a trace amount of fat. What more could you ask for in a pig part?
This tongue is tender, fatty, and flavorful and the contrast between the surface and the interior is so satisfying. The secret ingredient: lots and lots of oil.
You can serve these pig's ears as-is, or add them to salads as you would lardons and other porky treats. Though salt and pepper would suffice as seasonings, I vary mine every time with whatever I have in the pantry—sweet smoked paprika, roasted and ground Sichuan peppercorn, various curry powders, Old Bay.
If you're one of those fine folks who just can't get enough liver, we have just the recipe for your. In this recipe for Rigatoni with Chicken Livers, Cipollini Onions, and Sage from Marc Vetri's Rustic Italian Food, a lush ragu is made with minced chicken livers, sweet melted onions, and leaves of sage. Loosened with butter and a splash of starchy pasta cooking water, the ragu coats the rigatoni in a way that's rich and wholly satisfying.
You can sauté or pan-fry the sweetbreads with whatever flavors you like. This time, I used mustard seed and turmeric, sautéed with plenty of onions and chili peppers, for a vaguely Indian preparation that tasted nice with fragrant basmati on the side.
[Photograph: Chichi Wang]...
If anyone can wax poetic about chicken feet and pigs' ears, it's Chichi, our resident Nasty Bits columnist. Watch this video of her on Today.com explaining her love of organ meat from a young Chichi. "Why would I want a Gummy Bear if I can have chicken feet... I've never thought of it as something strange."
The smell of this pie cooking will envelope your kitchen with smells that make you feel like you've just gotten in from hunting pheasant (or maybe fox), and like you're looking forward a glass of port while you wait for your supper to be served. This recipe uses all beef stock, but you could easily replace some of the stock with strong ale and get fantastic results.
For those of you wondering why Tuesdays have been offal-deficient of late, I've been away in China with my family. My aunt passed away in an accident in August, leaving our family without its most handy and adventurous cook. On the last day of mourning, we laid out my aunt's final meal at the table next to her picture and the burning incense. The most honored dish, cooked by her daughter, my cousin, was stir-fried liver and onions.
You can use any kind of liver you like, but poultry liver is particularly tender and creamy, and easy to find in the grocery store or your farmer's market.
To be honest, organ meat is not for everyone, and there are some things that will certainly appeal to meat and potato types more than others. If you're a bit squeamish, stick to the muscle-based meats such as the hanger, tongue, or cheek. Sweetbreads are a good gateway organ with a mild flavor and creamy texture, while honeycomb tripe is a good first step into digestive-system meats. Look for a special of marinated testicles if they've got it. Here are some pics and descriptions of what you can expect to find inside a cow.
Giblet gravy may be good for the bird, but it's not, in my estimation, what's best for the giblets themselves. Instead, consider giblet pasta. The gizzards (and the neck, if you have it) are simmered in a simple pasta sauce, which can either be red (with tomatoes) or white (with wine and butter) depending on your preference.