I grew up in the countryside in Southwest of France. Offals were the norm. As a kid I loved tripes with homemade vinegar. We were raising chickens and always cooked the full chicken with head and neck. My favorite parts were: the gizzard, heart, crest, neck (with the spine), and my dad was cutting the head in half so I could eat the brain 😄. Sounds horrific but it is delicious. We also used to make soup with chicken feet. A month ago I made one. The best collagen boost!
My mom, who grew up on a farm in Germany, also cooked a very good tripe in a tomato sauce. Someday I’ll try and recreate it. My local taco place has tripe tacos. However, the al pastor option is so good I haven’t tried them yet.
Yum! My Mum was a whizz with tripe, oxtail and tongue. Liver & onions while not my favorites were served on regular basis. These days it is impossible to find offal even at the butchers
I grew up in the countryside in Southwest of France. Offals were the norm. As a kid I loved tripes with homemade vinegar. We were raising chickens and always cooked the full chicken with head and neck. My favorite parts were: the gizzard, heart, crest, neck (with the spine), and my dad was cutting the head in half so I could eat the brain 😄. Sounds horrific but it is delicious. We also used to make soup with chicken feet. A month ago I made one. The best collagen boost!
My mom, who grew up on a farm in Germany, also cooked a very good tripe in a tomato sauce. Someday I’ll try and recreate it. My local taco place has tripe tacos. However, the al pastor option is so good I haven’t tried them yet.
I like the sound of tripe tacos. Obviously a versatile food, to boot.
Yum! My Mum was a whizz with tripe, oxtail and tongue. Liver & onions while not my favorites were served on regular basis. These days it is impossible to find offal even at the butchers
I truly hope offal makes a big comeback. We have to create demand.