I just read the other day that they can be used to thicken keto gravy. I did pop some in, but they were later buzzed by stick blender in a concoction of other things that I didn’t notice it at all.
In relation to other offal, about two years back I went very gung-ho seeking to try any offal I could get my hands on. I was so saddened that most of it made me want to chuck.
Lamb/goat heart is beautiful braised,
Lamb/goat brains are lovely crumbed, or with butter garlic and coriander.
And I cannot eat anything else.
Most offal has to be boiled first, then the water changed at least once (twice if your a sook like me) and then fried up in lots of ghee or butter and pref garlic.
Some tout that soaking in yoghut can get rid of animal funk…
The liver of the goat stinks like the barn-iest, barns of all barns that had noahs arc in it.
However my 9 year old has asked me to prepare crumbed goat testicle, liver, kidney, and even lung where dreaded goat breath is born. She hated the former and liked the latter(s). Lung needs to be bashed before to get the air out…
If you are sooky like me, then these may be passable in a curry. Lung curry is really a thing in india I have discovered.
I really wanted to do offal so badly, but It was a partial fail on my part mainly due to texture.
However RAW fresh sheep liver with chili salt and lemon is something I am partial to, quite a lot!!!
Its all in preparation.
Best wishes with any offal adventures you may have - I wish you success!
, traditionally with lebanes bread and lots of olive oil but thats soo not keto.