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Best Organ Meat for Noobs

Answered on August 19, 2014
Created March 03, 2013 at 8:13 PM

I'm fully aware of how nutritious organ meat is and it's often cheaper than muscle meat, and there are some Middle Eastern, Mexican, and Asian markets in my area that sell virtually every type of organ meat imaginable. Which organ meats are best for beginners? Are there any "best" ways to cook them? Are there any that are particularly disgusting or delicious? Recpies? Thanks

194d8e8140425057fe06202e1e5822a7

(3979)

on March 04, 2013
at 02:56 AM

Sauerkraut and mustard!

32652cb696b75182cb121009ee4edea3

(5802)

on March 04, 2013
at 02:48 AM

mmm, with mustard! that sounds yum.

32652cb696b75182cb121009ee4edea3

(5802)

on March 04, 2013
at 02:47 AM

Personally I eat it straight. Usually with baby carrots. It is kind of between a firm sausage and a pate; you could pair it with any raw veggie.

F54a16e4caf4dc8da9ef1369f46a95cd

(591)

on March 04, 2013
at 12:17 AM

What do you eat it with?

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5 Answers

2
3ce6a0d24be025e2f2af534545bdd1d7

(26217)

on March 03, 2013
at 08:40 PM

Liver is far and away the easiest to start with.

Heart is pretty good too if you are willing to butcher it properly.

Sweetbreads are delicious, but can be pricey.

Tripe is the easiest to prepare, slice and serve in hot broth (especially pho)

Only ones I can not been able to stomach -- Tongue and Brain

0
77877f762c40637911396daa19b53094

(78467)

on March 04, 2013
at 06:04 AM

Hi, Chicken livers are easy to cook. You can cook Liver with Lemon Thyme, Sauteed Kidneys in Red Wine Sauce, Sweetbread Salad

0
E36cb992cf0a5eba8b97a359c15f38b3

on March 04, 2013
at 03:23 AM

Chicken livers are easy. I find beef liver to be a little too... intense... for me. Pate is usually a good place to start.

Tongue is a muscle meat, but not your usual one. (I think a lot of people consider it offal, though I hesitate to do so.) I think that is a really good one to start out with, since the texture isn't appreciably different when slow-cooked in a flavorful liquid. (I make shredded tongue tacos in either lettuce cups or sprouted corn tortillas if I'm feeling it.. I know, not paleo. Meh.)

Heart works nicely in stews. Clean/trim it well, and you'll be fine. Another muscle meat, so it won't have quite the same texture as, say, liver. I usually sear it and then make it into chili. A lot of people seem to like it sliced and seared like steak, but I can't give you an opinion on that method since I haven't tried it.

If you go to make liver or kidney and can't deal with either taste or texture, try soaking in a little acidic liquid (yogurt or water w/ lemon juice) overnight before cooking. I eat rice occasionally, and make a dirty rice with soaked/rinsed/trimmed lamb offal (kidney, liver) along with some sausage. The sort of minerally taste is hidden by spices and the other meat.

Minced liver is also good mixed in with ground meat in meatballs. I'd start out with a lower amount of liver to ground, and up it if you feel like it.

0
4610451431ec7155c87a5698be682a95

(1122)

on March 04, 2013
at 02:34 AM

braunschweiger is good with whole-grain mustard on cucumbers.

32652cb696b75182cb121009ee4edea3

(5802)

on March 04, 2013
at 02:48 AM

mmm, with mustard! that sounds yum.

0
32652cb696b75182cb121009ee4edea3

(5802)

on March 03, 2013
at 08:43 PM

The way I acquired a taste was first eating liver sausages. US Wellness Meats has some. They are great convenience food too.

My favorite is Braunschweiger: http://www.grasslandbeef.com/Detail.bok?no=827

I can only eat a little, but some members of my family devour it.

194d8e8140425057fe06202e1e5822a7

(3979)

on March 04, 2013
at 02:56 AM

Sauerkraut and mustard!

F54a16e4caf4dc8da9ef1369f46a95cd

(591)

on March 04, 2013
at 12:17 AM

What do you eat it with?

32652cb696b75182cb121009ee4edea3

(5802)

on March 04, 2013
at 02:47 AM

Personally I eat it straight. Usually with baby carrots. It is kind of between a firm sausage and a pate; you could pair it with any raw veggie.

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