Eating Offal in general (organ meat) I enjoy liver in the form of pâté and I’ve seen some here eat heart, what other organs do you condone as a valuable food source?
Or are there any you definitely don’t choose.
I was thinking about pigs kidneys as they are easily found in my local shops.
Eating Kidneys or Other Offal
Pjam
(Peter - Don't Fear the Fat )
#1
Geezy56
(Geoffrey)
#2
I eat liver and I love heart as well as bone marrow. The only other I eat is sweetbreads. I used to eat menudo but I’ll have to look up how it’s made to see if it’s clean for eating carnivore. If so I’ll continue eating that.
I’ve eaten tongue but was not a fan of the texture. I’ve never had kidneys but I’d be willing to try them if someone fixed them for me. The one I’m going to draw the line at is brains. There’s just something about brain that just doesn’t set well with me.
Shinita
#3
Tongue is quite great if you ask me. I always give the too lean tip to my SO, I go for the fattier parts! 
I think tongue is my fav by far. But I like heart and liver too.
I dislike lung but I suppose it’s all about personal taste. And chicken lung is fine, not like I would buy it separately (if that is a thing, I never saw, it’s in a “whole” chicken that has no head, neck, feet and most of the organs) but once I tried goat lung and I disliked the texture (didn’t care about the taste either) and I suppose it’s similar for the other bigger animals…? I disliked it so much that I just don’t want to try…
And it’s not an organ but blood is really, really good. I liked chicken brain too, never ate another animal’s brain. But that’s a soft fatty thing, similar to marrow, I strongly prefer meats. Tongue and heart is close to “normal” meat (they are muscles, after all), liver isn’t but I still like it.
And while I gladly eat a gizzard in a soup (just like the tiny chicken spleen and other organs), I wouldn’t buy it separately as there are way better options for me. And I don’t care about the chewy part, the softer part is nicer.
I plan to try out pork spleen but it didn’t happen yet, I only saw it in a single supermarket and I almost never go there.
Kidney… Nope, I don’t think I like that.
Pjam
(Peter - Don't Fear the Fat )
#4
Good comments. Thanks 
Yeah brains doesn’t sound good to me either.
I really liked Scottish Haggis it’s minced up sheep organs with heart, liver, kidneys, lungs and more. But it has barley so off the menu.
The Africans eat gizzard, excellent but needs preparing well.
Ronald_Weaver
(Ronald Weaver)
#5
Gesiers, chicken or duck gizzards are popular here in west of France. Gesier salad is popular and quite delicious.
PaulL
(You've tried everything else; why not try bacon?)
#6
Liver is delicious, if not overcooked. I don’t enjoy kidneys or tripe. Oxtail can be delicious, but it was “discovered” by the New York Times 30 years ago, and the price never returned to normal after that. Beef heart tastes just like any other lean roast beef. And I haven’t managed to find anywhere that sells beef tongue since the Carnegie Deli in Manhattan closed, 35 ago. It has a taste somewhere between pastrami and corned beef, as I recall. I liked it a lot. Brains are supposed to be quite tasty, but I’ve never had them, and they’ve pretty much been off the market since the Mad Cow disease scare a few decades ago.
velvet
#7
I have had all of the above, and when prepared properly, they all rock. Brain doesn’t really have any flavor btw.
Pjam
(Peter - Don't Fear the Fat )
#8
I’ve really enjoyed oxtail from the slow cooker, there’s a lot going on there and excellent flavour, my only reservation is all these little Bony disks!
And yes, very expensive here too.
Shinita
#9
It’s one of the most available organ here, you just get it from a supermarket in a biggish packet, nothing special about it.
I don’t think it needs any special handling. It can be cooked in a fowl soup, that’s it. Never tried to cook otherwise (or even in soup as the whole chicken doesn’t contain it and I never buy it separately but Grandma always put it into the chicken soup, of course and it was okay but I wouldn’t go out of my way to buy it). I saw turkey guzzards in LIDL yesterday. Nope, I can buy better stuff. But they had liver unusually expensive and in a BOX (way more plastic that way) so I didn’t buy that either. Now I need to get liver, I haven’t eaten any in… IDK, 2 weeks? More? It’s a very long time for me.
(I bought some turkey pâté though.)
The opposite for me. I hate too raw liver. Tried to eat it, I would gag! Nope. It must be cooked thoroughly, no pinkness for me! 30-60 minutes works well. (It depends on amounts and how we do it though, a lot of liver in the oven probably would need more than just an hour.) Except for beef liver, that requires a surprisingly little time. I think. Only had it twice I think, it’s not so easy to get it.
And IDK why anyone says we shouldn’t salt pork liver or else it gets hard. I salt it right away and it gets nice and tender in its probably 30 minutes, I think I do that for pan fried chicken or pork liver. (I just do until it gets properly fried and get some good color, doesn’t look at the clock.)
Geezy56
(Geoffrey)
#10
Ox tail is da bomb. I use it for stews and such but my favorite way was in Birria tacos but since tortillas are no longer considered food then they are off the list.
Pjam
(Peter - Don't Fear the Fat )
#11
Am I over cooking? re all those bones? I don’t mind the big ones, it’s all these little finger nail size ones that annoy me. Meat is great though!
Geezy56
(Geoffrey)
#14
I don’t believe you can over cook oxtail. I slow cook it until it just falls apart. It’s so tender that I can just pull all of the bones out and return the meat back to whatever it is I’m making.
I don’t find oxtail in our stores or at least I’ve never noticed it. I get mine when we butcher a cow.
Pjam
(Peter - Don't Fear the Fat )
#15
I should get a photo (if they let me) of my local butcher. Think you’ll like it.
Shinita
#16
Never saw oxtail anywhere ever but I will taste it if I can!
It would be nothing to me after making soups using chicken frame a few times… Super tiny bones everywhere, even broke off pieces, no way I can find those before eating it… The cheapest cat food though and I have 4 cats. Not tasty just like all cheap chicken (cheap hen makes tasty soup though ;)) but I use some pork with it and my very cheap soup becomes tasty enough. But I won’t bother with it again, stupid tiny bones… I will just cook it for the cats sometimes, possibly.
They usually get nothing from the organs (except the liquid. it’s pretty much when I defrost chicken liver, meat releases less). I am good at eating a whole pig heart, every tiny parts. The not so smooth ones go to the grinder, no problem with the taste And the tongue, okay, they get the upper part of it…
Oh enjoy and tell about it if you can! (IDK if one can explain what it is like.)
I never see kidney in the supermarkets, not even at the butcher… There are only a few organ items.
Pjam
(Peter - Don't Fear the Fat )
#17
Most high street supermarkets in my part of London have Liver and Kidney, many keep Heart, Tripe (stomach lining) Oxtail and Bones. And blood … (but that’s in a sausage).
Shinita
#18
We don’t have kidney and oxtail, have the others, well if it’s chicken or pork.
And no blood ever. The non-sausage (I only call sausage the meaty ones, we even have a different word for the liver, lung or blood things. lung is more rare but still common enough) is full with rice. Still tastes okay but I always preferred the no grain real sausage for various reasons.
And IDK how it is in other countries but we have plenty of processed stuff with organs. They are popular as they are tasty.
I dislike tripe with a passion, never tried it and it can stay so. I go for the meat organs, not those weird things. I am fine with non-meat inner parts as part of my good, meaty food (sausages use intestine, head cheese is in stomach. well, traditionally but it’s still easy to find those. I dislike artificial intestine as it’s too chewy, real intestine is loads better) as it’s not the main thing there and I get my meat for flavor and nutrients.