give me your best recipes for offal meat, heart, liver, tripe, anything that you can find for cheap at the butcher's
the first one from me is venetian style liver
cut beef liver in 5 to 10mm thick pieces
soak in milk for 30 minutes
melt some butter in a pan
add one or two onions cut in thick slices or rings
sauté for a few minutes over medium heat, don't let the onions caramelize
turn the heat to high
salt the liver and add to the pan
cook for 30 to 90 seconds on each side, depending on the exact thickness of the cut
plate
optionally deglaze the pan with red wine and make a sauce by adding some stock and roux or flour
not overcooking the meat is paramount, if you do it turns rubbery
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Does that even qualify as a recipe? It's just cooking liver and onions in a pan.
As for liver... Idk you just slice it in 2-3 cm thick slices and then put it onto a pan, pour some cream onto it and mix with some meat broth. Serve with potatoes and lingonberry.
Let the thinly sliced pigs liver soak in water
Change water, repeat
Pat dry
Pan nice and hot
Garlic and chilli, in
Fry til fragrant
Liver, in
Stir fry on highest heat 1 minute
Add tbsp soy sauce at the end
Serve rare
Delicious
No thanks goldsteinberg
Not sure it counts as a recipe but I like liver for street taco’s
Salt, pepper, 1 clove of garlic, some onion, all in a skillet.
Put with cilantro and raw onion, squeeze of lime. Add the stuff you coat the corn with to the taco if you get bored.
The only good liver comes from happy, over fed geese in France.
We have many many other tasteful recipes for abats, but yes foie gras is well known for good reasons.
>happy
>overfed
what's up with Culinaly and organ meat lately
Ketolards
More diverse nutritioun and variety than just eating muscle meat. Not eating the offal is quite recent thing
>offal
I don't know its pretty delicious to me anon!
Need a lamb heart recipe please
Bought some but don't know what to do with them
Make any kind of stuffing like you would for chicken, stuff them, salt the outside, and roast. Or you can stuff with a mix of ground meat and your choice of herbs and spices.
offal meat? More like awful meat!
Get a job and buy a steak, fricking poorgay parasite
liver with roasted onions + applesauce and mashed potatoes
i noticed that liver always goes well with potatoes.
liver w sage onions peppers and mushrooms
cook onions, peppers mushrooms in butter
add sage
salt, pepper throughout
reserve when soft brownish
liver cut into chunks, flour dredge
fry in same pan
when both sides are brown, dump the veg back in
add more sage
maybe some red pepper flake
cook for a bit til done
optional - deglaze w red wine and make a gravy with the pan drippings
If the liver you buy isnt sweet and tastes good without having to do anything to it then you shouldnt be eating it in the first place. Liver should be eaten fresh and ideally from a young animal, and best way to cook it is to just pan sear it with some salt and pepper.
Sounds like you already have a plan
Why ask?
forgot to add liver is nasty no matter how you cook it
because there's much more offal meat that I have hardly any idea how to cook, like heart and kidneys, and there might be more interesting recipes for liver
Everybody always says liver and onions, and it is good. But for someone who's new to liver it might be too... livery and put him off trying it again.
I'd suggest starting out using it in a stew or pie or grinding it up and mixing it with "regular" meat for meatballs or sausages. It's just a lot more approachable that way.
You can't go wrong with a nice stew.
The same kinda goes for heart although I'd also suggest braising that whole. Cram it full of some parsley and truss it, brown and braise with some onions and whatever else you like. The gravy from that will be to die for and the heart becomes delicious and tender.
Sadly, people seem to have caught on with the organ meats. I have to shop around for sales to find a swineheart for two dollars now. They used to give them away if you bought something else.
>Sadly, people seem to have caught on with the organ meats
A part of it is actual meats having gone up wildly in price so people looked for alternatives.
By the pound, porkshoulder and belly are cheaper than liver or heart here in Denmark now.
I hate it.
On sale, this piece of swinebelly costs about the same as one heart and unlike heart it goes on sale pretty frequently.
Yeah but they are 70% fat/bones so you are really just paying a premium for not a lot of meat, while a heart is all lean meat, and most people are averse to fats nowadays.
That cut is boneless and definitely has more meat than a heart.
The fat will be saved and used for other things when it melts off.
You're still right, though. People are morons and don't know what's good.
Adding ground up or chopped up liver to either a pasta ragú or a stroganoff style sauce is great, too.
Creamed kidney (add Jasmine rice)
Ingredients:
Kidney (Pork or Mutton, whichever you prefer, I prefer pork.)
Shallots
butter
Button mushroom
Green pepper corn
Soy sauce
Heavy cream
Cognac/Armagnac/brandy
salt
Some regular all purpose flour or maizena//corn starch
Optional: Nutmeg
Preparation:
0. Slice mushroom.
Prepare kidney by flash boiling it, trimming it, and then slicing it into smaller crescents. Finely chop shallots.
1. Sweat mushroom in pan on high, with some salt, after they have sweated well, remove them from pan and save for later.
2. adjust heat to medium, then add butter to pan, and add shallots. Cook on medium until shallots start getting translucent.
3. add the kidney and mushroom into the pan and cook together with shallots on medium for 2-2.5 minutes.
4. Add a generous splash of cognac and stir.
5.Once the alcohol has evaporated to a large degree ( usually takes less than a minute), add the green pepper corn, and stir again.
6. half a minute later or so, add some flour and stir.
7. a minute per tablespoon of flour later, (never go above 2 tablespoons, no matter how big your batch) add the heavy cream and stir.
8. let putter on medium for 2 minutes, then add soy sauce to season.
9. Once properly thick, serve with rice, and enjoy.
>give me your best recipes for offal meat, heart, liver, tripe
While the heart IS meat, offal, liver and tripe are NOT meat.
Eating that shit is an abomination.