/omg/ organ meat general

[Anonymous No.13178070]

Welcome to /omg/ in here we discuss recipes and prep for organ meat dishes, and share insight for those who are yet to become offalchads.

My personal favourite is calf liver and onions.

>1-pound piece calf's liver
3/4 pound onions, sliced paper-thin
>4 tablespoons unsalted butter or extra-virgin olive oil (or a combination)
>1/3 cup water
>1 tablespoon chopped fresh flat-leaf parsley

Rinse liver to remove any traces of blood and discard membrane and any tough veins. Cut crosswise into 1/8-inch-thick slices.
Cook onions in 2 tablespoons butter in a 12-inch heavy skillet over moderate heat, stirring, 1 minute. Cover skillet and continue to cook, stirring occasionally, until softened and golden brown, about 10 minutes. Transfer to a bowl and keep warm, covered.
Pat half of liver slices dry and toss with salt and pepper to taste. Heat 1 tablespoon butter in skillet over moderately high heat until foam subsides, then sauté seasoned liver, shaking skillet and turning liver, until browned on both sides but still pink inside, about 2 minutes. Put cooked liver on top of onions and cover.
Add water to skillet and deglaze, scraping up brown bits and boiling until liquid is slightly reduced. Pour sauce over cooked liver and wipe skillet clean. Sauté remaining liver as above, then add rest of liver with onions and parsley, tossing briefly.

[Anonymous No.13178144]

>>13178070
This is raw beef liver biltong dried at 35 Celcius in a dehydrator for 24 hours. I used to pan fry liver in onions, but then that would destroy the enzymes and vitamins. Now I only eat it raw, but not slimy raw, that'd make me gag. It has to be marinaded in salt, coriander, and vinegar (mainly to kill bacteria) and before that frozen at -22 Celcius for a week to kill parasites, and then turned into a beef jerky. The result is totally worth all that work.

[Anonymous No.13178436]

>>13178070
Take chicken livers, put em in a food processor and turn them into paste, add to any meat sauce like bolognese.

[Anonymous No.13179336]

>>13178144
Nice

[Anonymous No.13179373]

>>13178144
Any transformation, even freezing, destroys vitamins. Just swallow small raw chunks like a pill if you're that big a bitch.

[Anonymous No.13179421]

>>13178070
Fried gizzards.

>1 lb gizzards
For the brine:
>2 qts buttermilk
>1/2 cup kosher salt
>1 cup hot sauce
Mix well, add gizzards and brine for 24 hours.

For the dredge:
>2 cups flour seasoned with some salt, black pepper and paprika
Pat gizzards dry with paper towels. Heat @ 1/4 inch oil on medium in large cast iron skillet. Add gizzards careful not to crowd. Turn every few minutes to avoid scorching. Fry @ 15 minutes until golden brown.

[Anonymous No.13179439]

Make a rub of cumin, salt, garlic powder, chilly and rub chicken hearts with it.
Skewer chicken hearts and grill them on a barbecue.

[Anonymous No.13179494]

>>13179439
Is chicken offal expensive?

[Anonymous No.13179524]

>friendly reminder you can often get discounted organ meats from your local butcher. Pic related was only $10

[Anonymous No.13179530]

>>13179524
I saw a truck go by today filled with scraps like these (some in buckets) out in the open without any cover, and instantly remembered this thread.

[Anonymous No.13179780]

>>13179524
What animal parts are they?

[Anonymous No.13179788]

>>13179780
The beans

[Anonymous No.13179873]

>>13179788
Kek

[Anonymous No.13179888]

All meat is organs, dumbass. What do you think meat is all skin and shit?

[Anonymous No.13179889]

Kek at /omg/, great name. Hope that this sticks and there are other good recipes shared.

[Anonymous No.13179893]

>>13179888
skin is an organ, dumbass

[Anonymous No.13179934]

>>13179494
Hearts are about 2gbp per kg here, so about 1gbp per pound.

[Anonymous No.13179943]

>>13178070
I fucking love organ meat, I always order tripe at Chinese hotpot places and there was this one small pakistani hole-in-the-wall place where I used to live that did bomb (no pun intended) offal curry like pic rel. It was mixed offal with tripe, liver, kidney, some other mystery organs idek but I miss it a lot.

[Anonymous No.13179947]

Jane grigson is goat

I make liver into patte mainly
Hearts yakitori style and small intestine grilled Burmese style
Large intestine I use mainly procedurally to marinade minces, proceed as you would for a fresh sausage then simply take out the filling. Best burgers ever, smoke or use the stomach lining French style.
Kidney I struggle to use well

[Anonymous No.13179958]

>>13179439
When I was a kid we usually had chicken hearts in chicken soup but I feel like grilling them in that rub might be one of the best methods for someone who wants to try organs for the first time.

Chicken organs are already milder than pork or beef and the heart is probably the cleanest tasting organ. It's basically just a muscle (although some enon pointed out that the cells are different than normal meat) but it's still much closer to normal meat than something like liver.

I had them grilled for the first time in some small hole in the wall Chinese place and that night I also ordered sheep testicles by mistake.
I don't know if they count as offal, but they were one of the few things I am unable to eat, although it might just be psychological.

[Anonymous No.13179976]

>>13179943
Curried liver and kidney is the shit. It's like bolognese without having to wait for everything to simmer.

[Anonymous No.13179986]

In Poland there is a popular dish called "flaczki". It literally translates to "intestines" but it's actually cow stomach soup.
I really like it, for European standards it's usually quite spicy and the stomach has a very interesting texture. It's soft, but also kind of "ribbed" it's almost tickling your tongue.
If you have a Polish shop nearby there might be ready made soups in a glass jar if you want to try it.

[Anonymous No.13179989]

>>13179976
Do you have a recipe? or do you know an aunty who does?

I wanna try making it

[Anonymous No.13179995]

BEEF TONGUE

besides making tacos, anyone have anything special they like to do with it? I'm planning on simmering it whole in water with some dried chiles and onion and spices, peeling, slicing, and cooking the slices on a real real hot pan so they caramelize. Did it once before and it was amazing. Only trouble I'm having is deciding on what to serve them on and what sort of sauce.
Torn between something lighter and acid to balance the fat of the tongue (like greens and a salsa verde), or going real rich and heavy (polenta and rich brown/wine sauce).

thoughts?

[Anonymous No.13180000]

>>13179995
god I want to stick thick flesh stick that in my hole. the texture would feel so good.

[Anonymous No.13180015]

>>13179995
>>13180000
ooo quads.

to answer your question though, chimichurri

[Anonymous No.13180037]

>>13179788
>>13179780
>>13179873
Those weren't beans they were veal sweatbreads and they weren't bad tbqh

[Anonymous No.13180058]

>>13179989
It's very straightforward, unfortunately all the videos on youtube are in gutterspeak. This one's ok.
https://youtu.be/KKVn0VRhLDE

Some people blanch the offal first, some people even rinse it of all the myoglobin, savages, but essentially fry onions, garlic, and spices then add meat and herbs. Make it watery, use some tomato, all to preference. Like I said before it's a lot like bolognese except it starts with a sofrito instead of mirepoix.

Maybe add some extra savoriness with anchovies/fish sauce/worchestershire or change up the chilies.

[Anonymous No.13180067]

>>13179995
I'm thinking you could slice it real thin, sautee with Worcestershire and soy sauce, add mushroom and onon and throw it on a sub roll. Add flour and black pepper to the pan drippings and sauce and have a nice hot open-face sandwich.

[Anonymous No.13180088]

>>13179995
>besides making tacos, anyone have anything special they like to do with it?
Escabeche

[Anonymous No.13180095]

>>13180058
>square aspect ratio
but why

[Anonymous No.13180107]

>>13180058
Cheers for the video bruv. I'll give it a go when I find cheap organs around

[Anonymous No.13180119]

>>13180000
Based quads of offal masturbation

[Anonymous No.13180129]

>>13179995
>>13180067
Stir fry in soy/honey/cola/sugar/vinegar/oyster sauce et cetera
https://youtu.be/UqE7idtoUi8

>>13180095
All the newer ones are in Urdu and Hindi.

[Anonymous No.13180199]

>>13180067
Based. Absolutely best thread in here right now

[Anonymous No.13180297]

>>13179986
Where can I get this?

[Anonymous No.13180314]

>>13179986
Based mondongo poster

[Anonymous No.13180340]

>>13180107
Organs are already cheap if you buy them from your local butcher.

Lamb heart keema curry:
30g butter
30g curry powder nutritional information 30g curry powder
3g garam masala nutritional information 3g garam masala
30g garlic nutritional information 30g garlic
5g ground ginger nutritional information 5g ground ginger
25g green chillies nutritional information 25g green chillies
250g lambs heart after trimming nutritional information 250g lambs heart after trimming
250g lamb mince nutritional information 250g lamb mince
30ml rapeseed oil nutritional information 30ml rapeseed oil
425g red onion nutritional information 425g red onion
5g sea salt nutritional information 5g sea salt
400g tinned tomatoes nutritional information 400g tinned tomatoes
3g ground cumin nutritional information 3g ground cumin


1) Sautee the chopped onions in the oil and butter along with the chopped heart and lamb mince until lightly browned.
2) Add the curry powder, ginger, cumin and fry for a couple of minutes.
3) Add the tomatoes, chopped green chillies, chopped garlic and salt and simmer for 1 hour.
4) Add the garam masala 5 minutes before the end of cooking.
5) Serve with Basmati rice or nan bread and a pickle of your choice.

[Anonymous No.13180383]

>>13180340
curry is a based way to use miscellaneous meat
any weird taste gets covered up by the spice

[Anonymous No.13180405]

Zombie organ eating fucks this board is for cooking not your weird animal torture fetish.

[Anonymous No.13180413]

>>13180405
0/8

[Anonymous No.13180441]

>>13180405
>eating organs = torture
Negro are you retarded?

[Anonymous No.13180451]

>>13180383
Offal isn’t meat.

[Anonymous No.13180459]

>>13180451
Yes it is

[Anonymous No.13180482]

https://m.youtube.com/watch?v=IYbI6Xa_yVE

[Anonymous No.13180689]

>>13179995
>pickle tongue
>slice thin
>italian bread, lettuce, onions, lots of peppers, mayo/mustard
>high tier italian deli sandwich

[Anonymous No.13180699]

>>13179524
>>13180037
Very nice