2

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Meat I eat! What offal and other odd bits have you tried since going Paleo?

Answered on August 19, 2014
Created August 01, 2013 at 8:58 AM

Hi. I didn't see any similar questions, so I'm throwing this one out to any other offal lovers. Since going paleo, what offal and other "odd" animal bits have you tried? C'mon, don't be shy :P

Here's my list, from head to tail:

brain: pork, duck, chicken, goat, lamb, guinea pig

eyes: pork, duck, chicken, goat, lamb, guinea pig, salmon

tongue: pork, duck, chicken, goat, lamb, guinea pig, salmon

sweetbreads: lamb, goat

lungs: goat, chicken, duck, guinea pig

liver: goat, chicken, duck, lamb, pork,

heart: duck, chicken, beef, lamb

stomach: beef (only the rumen aka honeycomb, so far), goat, guinea pig,

spleen: guinea pig, chicken, duck, goat

small intestine: beef, duck, pork

large intestine: pork

kidney: beef, lamb, goat, guinea pig, duck, chicken

fries (testicles): duck, guinea pig

ovaries: guinea pig

feet: lamb, goat, pork, wallaby

tail: beef, wallaby

B0147b4cba1206502150cc3985a8f302

(10)

on August 16, 2013
at 07:43 AM

If you are ever lucky enough to be able to slaughter a lamb or goat at home, you should try making kokoretsi. You simply marinade the spleen, lungs, heart and kidneys in a mixture of lemon juice, greek oregano, salt and olive oil (I omit this, since it going to be roasted). Then you skewer the pieces and wrap them in the animal's own caul fat and use the (cleaned!) small intestines as string. Bake in the oven or roast over hot coals until done (about an hour, if its not too big). Fat renders from the caul and keeps the organs juicy. Still reminiscing over this...

B0147b4cba1206502150cc3985a8f302

(10)

on August 16, 2013
at 07:36 AM

I personally wasn't that impressed with the lamb sweetbreads myself. Maybe I didn't cook them right (I did the whole french blanching and pressing thing). They reminded me of chicken nuggets, just more offally in taste. I guess the pig liver you had probably wasn't handled properly. Which reminds me: the farmer whom I got the goat from (hence all the goat offal in my list) told me was once served liver for dinner by a close friend. Only afterwards, he found out it was from a wild boar...Apparently, it was quite tasty though (he said he ate about a kg of it!)

B0147b4cba1206502150cc3985a8f302

(10)

on August 16, 2013
at 07:20 AM

Oh yeah, I forgot about the bone marrow. I often buy beef marrow bones from my butcher ($2 and its huuuge!) so I get marrow + stock. Re: munching on bones, I often buy beef rib bones from my butcher ($2/kilo!). There's actually a fair amount of inter coastal meat on these. I tend to braise these like beef shanks ala osso bucco in my pressure cooker for ~75 mins. After this time, the part of the rib bone where it meets the cartilage (towards the belly of the cow) is soft enough to eat. This part of the bone is full of red marrow. It's quite nice; smooth, creamy, kinda like pate!

C4deaa6bb01626b4569e8992890381ab

(915)

on August 15, 2013
at 09:20 PM

oh, i forgot, i've also tried sweetbreads, didn't love them but would eat them if someone cooked them for me.

C4deaa6bb01626b4569e8992890381ab

(915)

on August 15, 2013
at 09:18 PM

The usual..Lambs heart (favourite) Beef heart, Lambs liver, kidney, chickens liver, i eat all these regularly, i tried pigs liver (stunk of urine never again) Also tried salmon eyes with my son when making a fish broth..didn't really taste of anything to be honest.

C45d7e96acd83d3a6f58193dbc140e86

on August 01, 2013
at 10:32 PM

I wouldn't touch a hotdog now. That was just the joke we made, that they contained the stomach, liver, brains, lungs, eyes, etc.

B0147b4cba1206502150cc3985a8f302

(10)

on August 01, 2013
at 10:12 PM

I'll pick nice, clean offal over hotdogs anyday :P

B0147b4cba1206502150cc3985a8f302

(10)

on August 01, 2013
at 10:09 PM

I'm not a hunter myself, although I know a friend who's brother goes deer hunting... Will try it out if I can. I forgot to mention I've tried coagulated chicken and duck blood, freshly slaughtered.

B0147b4cba1206502150cc3985a8f302

(10)

on August 01, 2013
at 10:02 PM

Have yet to try cow brains (I want a whole cow head, actually). People I've talked to (butcher and local farmer) tell me they are impossible to get in Australia :(

C45d7e96acd83d3a6f58193dbc140e86

on August 01, 2013
at 01:39 PM

I had dog tongue in China. They say it keeps you warm...not sure about that, but it was better than duck tongue.

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4 Answers

1
C45d7e96acd83d3a6f58193dbc140e86

on August 01, 2013
at 07:37 PM

This question reminds me of my pre-paleo days when we would joke about what was in a hotdog.

B0147b4cba1206502150cc3985a8f302

(10)

on August 01, 2013
at 10:12 PM

I'll pick nice, clean offal over hotdogs anyday :P

C45d7e96acd83d3a6f58193dbc140e86

on August 01, 2013
at 10:32 PM

I wouldn't touch a hotdog now. That was just the joke we made, that they contained the stomach, liver, brains, lungs, eyes, etc.

0
5b9a25a1a676397a25579dfad59e1d7b

(2318)

on August 15, 2013
at 10:53 PM

Chicken feet! They are super tasty and rich in collagen. I slow braise them chinese style or add them to soups-they really make your broth gel.

Beef tounge is also delicious when stewed for a long time, or cooked into a meatloaf.

Another thing I've added that you don't have listed is bone marrow, particularly from cows. I've also started munching on bones of things that I've cooked for a super long time so they are very tender...which I never need pre paleo!

B0147b4cba1206502150cc3985a8f302

(10)

on August 16, 2013
at 07:20 AM

Oh yeah, I forgot about the bone marrow. I often buy beef marrow bones from my butcher ($2 and its huuuge!) so I get marrow + stock. Re: munching on bones, I often buy beef rib bones from my butcher ($2/kilo!). There's actually a fair amount of inter coastal meat on these. I tend to braise these like beef shanks ala osso bucco in my pressure cooker for ~75 mins. After this time, the part of the rib bone where it meets the cartilage (towards the belly of the cow) is soft enough to eat. This part of the bone is full of red marrow. It's quite nice; smooth, creamy, kinda like pate!

0
448856e75f0af457a37c3f6b912ab9e0

on August 01, 2013
at 07:14 PM

Well, the most exotic I'll really get is deer: liver, stomach, kidneys, and the usual uninteresting chunks of conventional cuts. As a female, when my menstrual cycle arrives, my body goes crazy for organ meats. I'm talking deer liver sauteed Chinese-style with onions, garlic, whole cumin, coriander, and hot chili flakes.

I do sometimes like to eat deer and chicken heart, but it's all right. I mostly shish kebab these with onions, capsicums, hot chilis, tomatoes, garlic, and pineapple chunks. I sprinkle paprika, rosemary, and thyme, along with a squeeze of lemon, some mashed avocados, and seaweed.

What you should try: I'm going to sound "uncivilized" (eyeroll) for saying this, but if you're a hunter, try a fresh blood clot near the heart. I slit the main arteries right near there after a fresh kill, and it was a strange taste. It was salty, and not that metallic. I felt so invigorated. I felt like running for miles.

B0147b4cba1206502150cc3985a8f302

(10)

on August 01, 2013
at 10:09 PM

I'm not a hunter myself, although I know a friend who's brother goes deer hunting... Will try it out if I can. I forgot to mention I've tried coagulated chicken and duck blood, freshly slaughtered.

0
235e74b9adb57eff80592f064e1d298b

on August 01, 2013
at 01:35 PM

I think you pretyy much covered all the edibles that are not on the endangered list in any country...

B0147b4cba1206502150cc3985a8f302

(10)

on August 01, 2013
at 10:02 PM

Have yet to try cow brains (I want a whole cow head, actually). People I've talked to (butcher and local farmer) tell me they are impossible to get in Australia :(

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