I hate red meat, but I love liver. Odd, isn’t it? Chicken liver salad is a favourite. The Jews have some liver dish, can’t remember what it’s called, it’s chopped with onions and is great.
I also like most offal: lamb tongue in broth, kidneys sauteed in a port cream, braised heart with silver onions…. We used to eat brain and bone marrow (absolutely yum on sourdough toasts with coarse salt) but it’s gone off the menu because of the mad cow. As a kid, the bone marrow was a treat.
And I like tripes too 🙂
I remember seeing a lot of brains in the supermarkets in Saudi Arabia when I was a kid. I think it was cow or maybe camel brain, right there beside the steaks.
Great post Peter 😉 Offal is a funny one for me, I absolutely adore liver, but can’t stand kidneys or tripe – UGH. My mum used a lot of offal when we were kids as it was so cheap, braised lamb’s heart was always a favourite in our house, as were sweetbreads and tongue. I’m always happy to try new and different foods but I think I’d draw the line at brains, not because of what they are but I’m pretty sure the texture would repulse me. A warning to any squeamish cooks out there, I make this bolognaise on a regular basis and I don’t think I’ll ever be comfortable with the actual handling of the raw liver!!
Wednesday 3 August, 2011 at 3:49 pm
I hate red meat, but I love liver. Odd, isn’t it? Chicken liver salad is a favourite. The Jews have some liver dish, can’t remember what it’s called, it’s chopped with onions and is great.
I also like most offal: lamb tongue in broth, kidneys sauteed in a port cream, braised heart with silver onions…. We used to eat brain and bone marrow (absolutely yum on sourdough toasts with coarse salt) but it’s gone off the menu because of the mad cow. As a kid, the bone marrow was a treat.
And I like tripes too 🙂
Wednesday 3 August, 2011 at 3:56 pm
I remember seeing a lot of brains in the supermarkets in Saudi Arabia when I was a kid. I think it was cow or maybe camel brain, right there beside the steaks.
Wednesday 3 August, 2011 at 4:20 pm
Great post Peter 😉 Offal is a funny one for me, I absolutely adore liver, but can’t stand kidneys or tripe – UGH. My mum used a lot of offal when we were kids as it was so cheap, braised lamb’s heart was always a favourite in our house, as were sweetbreads and tongue. I’m always happy to try new and different foods but I think I’d draw the line at brains, not because of what they are but I’m pretty sure the texture would repulse me. A warning to any squeamish cooks out there, I make this bolognaise on a regular basis and I don’t think I’ll ever be comfortable with the actual handling of the raw liver!!
Wednesday 3 August, 2011 at 9:51 pm
lovely recipe, will have to try it out!