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Offal is a general term for any parts of the animal's innards which are not the conventional cuts from the muscle and bone. It would vary by cuisine, but could include liver, kidneys, heart, brains, stomach, or tongue. Those particularly fussy about what they eat might even extend it to things like tail and neck, although most wouldn't regard these as ...


In general, when a recipe says 'discard,' it means that the part to be discarded is not to be used in the scope of the recipe. I see no reason why you couldn't save the beef fat for other recipes, it can be refrigerated for about a week or frozen for 2-3 months. See this answer for tips on using the reserved fat. The sinew I would probably just toss. ...


Yes. Here's a specific example. Asian cuisine also has a strong tradition of using a wide variety of organ meats, many of which are considered delicacies. The bladder would be a particularly tough piece of protein to prepare, but you can make just about anything palatable with proper cleaning and a long braise.


Reconstituted dried blood will not have the quite the same texture as fresh blood. If the dish you're making requires blood as a thickener -- particularly if it's supposed to have a thick, gelatinous texture -- dried blood may not work correctly. For other textures, though, dried should be fine. By way of example, nearly all black pudding is made with dried ...


Chicken gizzards have a tough membrane on the inside (the only part that gets in contact with the bird's food) that holds the stones + grit + food during the grinding part of the digestion process. That membrane is always removed before selling the gizzards, so I don't believe there will be any residue there - I never saw one sold with that membrane.


It is safe to consume the guts. Many people do. More Info: After digging deeper into the above article I spotted it contains the answer. They're so small (only up to 12cm long) that they're often cooked whole - head, guts and all. If you prefer, however, you can open up the belly with ...


With every (edible) part of an animal, you should consider the former duty of the piece of meat at hand. This will influence the internal structure and thus the best method to prepare it. So throwing all chicken offal into one pot at the same time is probably not the wisest idea. Lets "dissect" what we are dealing with here: Liver and kidneys Basically no ...


You'll need a lot longer than 20 minutes that the recipe suggests. For cow tongue, we usually let them sit in a crock-pot for about 4hrs. My guess for lamb tongue is about 90 minutes on low simmer. The skin tends come loose from the muscle underneath when done. The best trick I've found is to cut the skin down the center of the tongue (lengthwise). Use a ...


I'm positive the artificial casing changes the flavor because it tastes differently from natural casing. Besides, the stomach is bigger than most artificial casings. So, it affects the flavor (not something I would worry about too much) and the size and therefore the cooking time.


I live in Weymouth Dorset, I've been eating Sprats for 60 years and never gutted one yet, just wash them coat in flour and shallow fry for 1 minute on each side, drain on kitchen roll. Hold the head and the tail in each hand and the fish will fall off the bone into your mouth, absolutely delicious.


A few items that when added up result is a lack of bitterness: Though bile is produced in the liver, it ends up being stored in the gall bladder for both humans and cows. I wouldn't expect the liver to be full of bile as a result. One of the main functions of the gall bladder is to concentrate the bile by removing water and electrolytes from and making it, ...


Nothing unhealthy if you eat it. Just a aesthetic preference since it is a different texture than the body of the kidney. If you don't get it all cut out when dressing the kidneys, it's kind of like eating rubber bands. I prefer to cut it out with all of the bits of kidney fat.


While not perhaps a definitive answer, according to Serious Eats: Besides its amazing flavor and texture, sweetbread is nearly impossible to overcook. [...] you can sear the exterior of sweetbread to your heart's content, without worrying about the interior turning chewy and tough. Your cooking timeframe, in other words, is extremely forgiving and long—...


During many years of work at a killing floor where hundreds of head were slaughtered daily, I recall beef tripe was secifically addressed as "offal." Other inner parts, like head, tongue, kidneys, and liver, were addressed by their name.

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