1

votes

Must-have offal meat?

Answered on August 19, 2014
Created January 01, 2013 at 5:56 PM

I made kidneys and to get rid of that nasty smell and yellow urine color I had to boil them in seven different waters.

They taste fine, but it took me a lot of effort to get them that way.

Are kidneys worth all that effort? Or can I just continue having liver since it is SO MUCH easier to cook and clean up afterwards? My favorite offal meats so far are liver and tails. I cannot stand cow tongues and cow feet have a burned smell that is hard for me to tolerate. I am fine with eating kidneys, it is just I am not sure they are worth it.

Do they have some wonderful nutrient that liver/heart don't?

Basically, what are some must-have offal meats in terms of their nutritional density? Are kidneys a must have?

Cb9a270955e2c277a02c4a4b5dad10b5

(10989)

on September 07, 2013
at 01:28 AM

7 different waters? I just fried mine, lol.

C4deaa6bb01626b4569e8992890381ab

(925)

on January 02, 2013
at 10:36 PM

Niki, i will be definitely having a look at 'anticuchos' thanks.

C4deaa6bb01626b4569e8992890381ab

(925)

on January 02, 2013
at 10:33 PM

I just slice out all the valves etc...(sometimes i throw in some spices & let sit for a few hours or overnight)then for beef heart i cut it into 1/2 inch thick pieces & sear them on both sides like i would with steak,(i enjoy steak rare)..for lambs heart i again remove the valves & just cut it in half, as lambs heart is small it roughly resembles a steak(with a little tidying up here & there) & again just sear it like a fillet....'TIP' With the lambs heart i find it useful cutting in on the edges so it doesn't curl up whilst searing. Enjoy.....Heart & Bacon!That sounds good Sage!!

F5a0ddffcf9ef5beca864050f090a790

(15515)

on January 02, 2013
at 03:22 PM

I will try to catch one. Thanks! :)

Ebb10603524dd22621c1155dd7ddf106

(19150)

on January 02, 2013
at 03:05 PM

Small kidneys are much milder - especially hare.

B4e1fa6a8cf43d2b69d97a99dfca262c

(10255)

on January 02, 2013
at 12:14 PM

i roast heart on low heat wrapped in bacon

C695a40e9b013af8728314e7d11ab43a

(100)

on January 01, 2013
at 09:40 PM

Look up recipes for anticuchos--classic Peruvian preparation of heart. Works for any animal heart and is super tasty! Some people swear by braising, but I've found it gets too rubbery.

F5a0ddffcf9ef5beca864050f090a790

(15515)

on January 01, 2013
at 07:54 PM

How do you cook it correctly? Do you have any recipes you could share?

F5a0ddffcf9ef5beca864050f090a790

(15515)

on January 01, 2013
at 07:06 PM

Thanks! Then I will skip on them!

Cbdc8318738324492f2d5918868ce4c9

(1211)

on January 01, 2013
at 07:05 PM

Yep, selenium. I agree the US Wellness beef liverwurst is tasty.

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4 Answers

3
C4deaa6bb01626b4569e8992890381ab

on January 01, 2013
at 06:46 PM

Try beef/lambs heart, when cooked correctly it is like fillet steak! nutrition wise i'd say heart is in second place when it comes to nutrition, liver obviously coming first. This is not a professional opinion, just my observations...i could be wrong.

C695a40e9b013af8728314e7d11ab43a

(100)

on January 01, 2013
at 09:40 PM

Look up recipes for anticuchos--classic Peruvian preparation of heart. Works for any animal heart and is super tasty! Some people swear by braising, but I've found it gets too rubbery.

B4e1fa6a8cf43d2b69d97a99dfca262c

(10255)

on January 02, 2013
at 12:14 PM

i roast heart on low heat wrapped in bacon

F5a0ddffcf9ef5beca864050f090a790

(15515)

on January 01, 2013
at 07:54 PM

How do you cook it correctly? Do you have any recipes you could share?

C4deaa6bb01626b4569e8992890381ab

(925)

on January 02, 2013
at 10:33 PM

I just slice out all the valves etc...(sometimes i throw in some spices & let sit for a few hours or overnight)then for beef heart i cut it into 1/2 inch thick pieces & sear them on both sides like i would with steak,(i enjoy steak rare)..for lambs heart i again remove the valves & just cut it in half, as lambs heart is small it roughly resembles a steak(with a little tidying up here & there) & again just sear it like a fillet....'TIP' With the lambs heart i find it useful cutting in on the edges so it doesn't curl up whilst searing. Enjoy.....Heart & Bacon!That sounds good Sage!!

C4deaa6bb01626b4569e8992890381ab

(925)

on January 02, 2013
at 10:36 PM

Niki, i will be definitely having a look at 'anticuchos' thanks.

2
7f8bc7ce5c34aae50408d31812c839b0

(2698)

on January 01, 2013
at 06:53 PM

The major nutrient in beef kidney vs liver is selenium. Kidney seems to have a lot.

I get some kidney by eating liver wurst from us wellness. It's 30% liver, 20% kidney, 20% heart, and the rest is beefing trimming which I assume is tallow mostly. It's good stuff. Grass fed.

Cbdc8318738324492f2d5918868ce4c9

(1211)

on January 01, 2013
at 07:05 PM

Yep, selenium. I agree the US Wellness beef liverwurst is tasty.

2
532cfd279d793e8fcc23b9f6d91dde5c

(1981)

on January 01, 2013
at 05:59 PM

Kidneys are a good source of copper, but, no, they're not in the same league as liver when it comes to being a nutrient powerhouse.

F5a0ddffcf9ef5beca864050f090a790

(15515)

on January 01, 2013
at 07:06 PM

Thanks! Then I will skip on them!

1
903ec3680326394ef7eb61d5a6b94364

(178)

on January 02, 2013
at 02:40 PM

way back when I lived at home, mom would make 'steak and kidney pie'. now, the kidneys i never cared for, they were rubbery, but that just made the steak taste that much better. another recipe of moms was bbq'd liver and onions. the best part was the BACON. I gotta get those recipes, without the crust, I mean lol.

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