Organ meats.

[Milzy]

Pigs is stronger & softer. I’ve heard it’s easy to over cook & ruin. Is it ok if it is lightly cooked like steak?

 

[Brandane]

Very little bothers me. My uncle was a butcher. I will however not eat Tripe...

Two Uncles and paternal Grandfather were all butchers.
I love kidney, liver, and tripe . My mother used to make tripe like a thick soup, with onions, cream, and boiled potatoes in it. Loved it! She also made something I remember called liver creole. It was a reddish colour, in a casserole dish, with onions and probably tomatoes. Again, it was tasty.
Kidneys - a steak pie isn't the same without them.
The only meat I'm not kean on is tongue.

 

[presta]

Who enjoys liver & kidneys?

I eat grilled liver and braised liver (and kidney beans).

How much do you eat

217g of liver a month on average.

how often?

About every 20 days.

Where do you buy yours from.

Sainsburys

 

[slowmotion]

Calves' is absolutely delicious but costs a fortune. I like kidneys too, especially chicken ones.

 

[presta]

Haven't had it in ages, but this is the recipe I use: https://www.hairybikers.com/recipes/view/liver-and-bacon-with-onion-gravy

I hate chiselling the dried blood off the grill rack after I've cooked liver, I'd never thought of rinsing it in a sieve before, I'll give that a try.

 

[keithmac]

Not a fan of liver but love kidney.

I can remember when you used to get the heart etc in a bag in the chicken, loved the chicken heart.

Haggis is lovely too, along with black pudding.

 

[Brandane]

black pudding.

The quality of black pudding varies wildly. Stornoway black pudding is the best.... IMHO.

 

[roadrash]

I love all offal , just as well with me being a butcher , only thing i dont eat is tripe, nothing to do with what it is or texture , i just find it totally tasteless, no wonder folk used to smother it in salt , pepper, and vinegar , thats the only thing you can taste

 

[numbnuts]

The quality of black pudding varies wildly. Stornoway black pudding is the best.... IMHO.

I like the ones from Sainburys

 

[CanucksTraveller]

I was brought up on a lot of offal so I really like it. Beef heart, lamb heart, lamb or pork kidneys, lamb and chicken livers, blood sausage / Black puddings of all kinds. I'm not so keen on the texture of brains but my wife likes them, especially middle eastern style, in all the spices.

Chicken livers are a really great cheap meal actually as the celebrity chefs haven't quite started pushing them yet. 3 quids worth gets you enough for 3 people, mix with some olive oil, cumin, garlic, chilli flakes and salt and fry them til done. Make a simple flatbread to go with them and serve with some hot sauce and garlic yoghurt, delicious.

 

[further]

I love langue de boeuf

 

[oldwheels]

The quality of black pudding varies wildly. Stornoway black pudding is the best.... IMHO.

Used to be the best but I think increased demand has caused dome dilution of quality.
The original maker was a cousin of my late wife and when on Lewis we somehow were able to get better ones than available elsewhere. Marag are something else again but never seen any for a long time now.

 

[oldwheels]

I like liver but cannot get it locally and so have to go to Oban for supplies. There is a new butchery business started up but not got round to trying them yet.

 

[Juan Kog]

Offal, blurgh.

So no chance of stuffed Lambs Heart being on you dinner plate .

 

[Alex321]

I've never actually tried tripe, but I love liver, kidneys and hearts. Don't have any of them as often as Id' like. The only one my wife likes is liver (particularly liver & bacon casserole), and that isn't good for her, so we don't even have that often.

Haven't eaten brains since I was a student, when I would occasionally buy a half a pigs head.