The Organ Meats thread
Jul 22, 2013, 5:07 pm
#31
Original Member
Join Date: May 1998
Location: Orange County, CA, USA
Programs: AA (Life Plat), Marriott (Life Titanium) and every other US program
Posts: 6,411
A couple of years ago, for Halloween, we had a "scary foods" contest. I cooked a whole tongue, and some beef heart and some beef liver and I arranged them on a plate. The judging committee told me that if I would actually eat some of it, I would win. I said "What do you mean 'if.' That's my lunch!!!" (I won the prize.)
Jul 23, 2013, 10:35 am
#33
Join Date: Feb 2003
Location: New York, NY, USA
Programs: SPG GL, AA GL
Posts: 2,591
In HK, I love the braised tripes and intestine over soup noodles. Fried large intestine is great too. Chewy and tasty. Does pig's blood in congee count (yum)? Also, I love baked cow tongue, pig ears (Taiwanese style) , lungs (in soup), sweet bread, stomach...etc.
I am a true believer in eating organs. You kill an animal, you should use every part to honor them. Now I'm hungry.
I am a true believer in eating organs. You kill an animal, you should use every part to honor them. Now I'm hungry.
Jul 23, 2013, 10:45 am
#34
A FlyerTalk Posting Legend
Join Date: Aug 2006
Location: Argentina
Posts: 40,207
I like tripe done in milk with onion and potato. I can get tripe here but the Scottish tripe seems to taste better. Haggis is alright in small quantities.....I used to use tinned haggis when camping and it was okay. Never been a big fan of liver since being made to eat it when I was young although some lambs liver with fried onion can be nice if I'm really hungry.
Lots of strange things can be bought and eaten here.....I have tasted some unidentified parts that have been cooked on the parrilla by friends but they're not for me I'm afraid.
Lots of strange things can be bought and eaten here.....I have tasted some unidentified parts that have been cooked on the parrilla by friends but they're not for me I'm afraid.
Jul 24, 2013, 4:28 pm
#36
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Join Date: Dec 2000
Location: south of WAS DC
Posts: 10,131
i don't think most pieces qualify as "organ" meat, but calves head was available at a restaurant in Lyon. i ordered a head, and a another course. the watress said "hun, is that all for you?" she explained i did not need any more food than one calf head. ended up being at least 5 lbs of meat. was spectacular. served with about a dozen condements. wife did not help finishing the dish. aaahhh to return to lyon. foie gras, oysters, and sweetbreads, and calves' (calf's?) head. with cheap st joseph and chatnuneuf depaup. .......as the cookie monster said "feed me"