2

votes

Which organ meats have the mildest flavor?

Answered on August 19, 2014
Created December 10, 2011 at 11:50 PM

I know that eating organ meats is good for us, but I just can't get myself past the "icky factor". When I was a child I was forced to eat beef liver, and made myself physically ill getting so worked up over it. I would like to try organ meats, but would like to know what would be the most mild flavored, as to not scare me off. Anyone have suggestions?

A048b66e08306d405986b6c04bf5e8e4

on April 30, 2013
at 02:53 AM

+1 I must try the heart fajita recipe

Efc949694a31043bfce9ec86e8235cd7

(970)

on December 11, 2011
at 10:37 PM

Nothing like a big bowl of menudo with lots of tasty tripe, minus the hominy! My local mexican eatery accommodates my peculiar low-carb request. :)

Efc949694a31043bfce9ec86e8235cd7

(970)

on December 11, 2011
at 10:35 PM

Second for sweetbreads! Lightly tossed in coconut flour or arrowroot, then sauteed gently in ghee. THE BEST!

44348571d9bc70c02ac2975cc500f154

(5853)

on December 11, 2011
at 08:00 PM

First time i had them, i though, they are THIS good, seriously. I had cooked beef kidney manytimes before. Becouse its dirt cheap.

32f5749fa6cf7adbeb0b0b031ba82b46

(41747)

on December 11, 2011
at 07:48 PM

Heart meat is always chewy in my experience, but I like a little chew sometimes!

D31a2a2d43191b15ca4a1c7ec7d03038

(4134)

on December 11, 2011
at 07:46 PM

Calf brains are very mild. I like them with pastured butter, chives, and white pepper.

96440612cf0fcf366bf5ad8f776fca84

(19463)

on December 11, 2011
at 06:18 PM

Tendons are awesome in soup, a really great source of gelatin/glycine.

96440612cf0fcf366bf5ad8f776fca84

(19463)

on December 11, 2011
at 06:05 PM

That heart recipe sounds great. I've got some bison heart in the freezer, I'll have to remember your method for it.

96440612cf0fcf366bf5ad8f776fca84

(19463)

on December 11, 2011
at 06:04 PM

Yup, it is an organ. I watched a Cordain lecture off youtube, where he mentioned that he found fossils with broken jawbones and markings on the inside of the jaws. Turns out that tongue has the same kind of n3:n6 ratio as brain (due to the high nerve content?), without eating brain. I've had brain before when I was a kid, it's very mushy and not tasty. It was like eating a sponge. I wouldn't do it now with beef brains, oxtails, or anything else that can get mad cow or similar diseases. Bison should be safe. I hear deer is not.

Dfada6fe4982ab3b7557172f20632da8

(5332)

on December 11, 2011
at 10:20 AM

It fits with the spirit of eating the whole animal, as well as having plenty of ick factor but without actually tasting strange. So more a psychological organ than a biological one.

Df7cf48be85c91165f9f39f1fe462e41

on December 11, 2011
at 12:22 AM

I've heard that about tongue as well, but is it considered an organ for all intents and purposes? I've seen others label it as an organ, as well, but I'm confused by this.

B4e1fa6a8cf43d2b69d97a99dfca262c

(10255)

on December 11, 2011
at 12:18 AM

i slow roast beef heart totally wrapped in bacon

C3edabc6267abec9b5f8178e5d73552c

(725)

on December 11, 2011
at 12:06 AM

liverwurst is pretty tasty

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13 Answers

5
44348571d9bc70c02ac2975cc500f154

(5853)

on December 11, 2011
at 06:28 AM

Sweetbreads, wild deer liver (which is amazing, very mild but with super high retinol content atleast in finnish wild deer.). Whole cod liver, very nice texture, smooth and buttery. Beef pancreas might be too, i will get one next week so i will report back :)

Marrow is very mild, and so is beef tendon, which is nearly sweet. Lamb kidneys are suprisingly mild for a kidney, has to be fresh. Very nice in good mustard sauce, almost like some saugages :) Beef kidneys are never as good.

96440612cf0fcf366bf5ad8f776fca84

(19463)

on December 11, 2011
at 06:18 PM

Tendons are awesome in soup, a really great source of gelatin/glycine.

Efc949694a31043bfce9ec86e8235cd7

(970)

on December 11, 2011
at 10:35 PM

Second for sweetbreads! Lightly tossed in coconut flour or arrowroot, then sauteed gently in ghee. THE BEST!

5
1d0497f8781845ab371b479455bfee8e

(11157)

on December 11, 2011
at 01:35 AM

I made beef heart skewers a couple of months ago and they tasted surprisingly good. The meat is super-lean and needs to be marinated and cooked through, otherwise it's very chewy. You also have to make sure to trim off any of the remaining visceral fat and arteries, which calls for a very sharp knife and steady hands.

I cut mine into thin fajita-type strips and poured in lime, garlic, salt and pepper. Coated all of the meat with it and let it sit in the fridge for 24 hours. Then I slow cooked them over a grill until they were to medium, and turned up the heat until they got a bit of char. They tasted just like steak!

The second most mild-tasting organ is organic chicken liver. The regular livers you buy from the store from battery birds are strong-tasting and sort of nasty. Chicken livers are perfect for a pate (which calls for LOTS of butter!), and I also had good results by dredging them in egg and pecan meal, and frying in bacon grease.

32f5749fa6cf7adbeb0b0b031ba82b46

(41747)

on December 11, 2011
at 07:48 PM

Heart meat is always chewy in my experience, but I like a little chew sometimes!

96440612cf0fcf366bf5ad8f776fca84

(19463)

on December 11, 2011
at 06:05 PM

That heart recipe sounds great. I've got some bison heart in the freezer, I'll have to remember your method for it.

A048b66e08306d405986b6c04bf5e8e4

on April 30, 2013
at 02:53 AM

+1 I must try the heart fajita recipe

5
96440612cf0fcf366bf5ad8f776fca84

(19463)

on December 11, 2011
at 12:15 AM

Tongue. Tastes almost the same as muscle meat.

Df7cf48be85c91165f9f39f1fe462e41

on December 11, 2011
at 12:22 AM

I've heard that about tongue as well, but is it considered an organ for all intents and purposes? I've seen others label it as an organ, as well, but I'm confused by this.

Dfada6fe4982ab3b7557172f20632da8

(5332)

on December 11, 2011
at 10:20 AM

It fits with the spirit of eating the whole animal, as well as having plenty of ick factor but without actually tasting strange. So more a psychological organ than a biological one.

96440612cf0fcf366bf5ad8f776fca84

(19463)

on December 11, 2011
at 06:04 PM

Yup, it is an organ. I watched a Cordain lecture off youtube, where he mentioned that he found fossils with broken jawbones and markings on the inside of the jaws. Turns out that tongue has the same kind of n3:n6 ratio as brain (due to the high nerve content?), without eating brain. I've had brain before when I was a kid, it's very mushy and not tasty. It was like eating a sponge. I wouldn't do it now with beef brains, oxtails, or anything else that can get mad cow or similar diseases. Bison should be safe. I hear deer is not.

5
Da3d4a6835c0f5256b2ef829b3ba3393

on December 11, 2011
at 12:12 AM

Chicken liver is the mildest that I've personally had.

4
B124653b19ee9dd438710a38954ed4a3

(1634)

on December 11, 2011
at 10:02 AM

Lamb or beef heart. I regularly stir fry lamb hearts without guests even realizing it's not muscle meat. No prep or spices needed to cover flavor.

4
Dfada6fe4982ab3b7557172f20632da8

(5332)

on December 11, 2011
at 12:00 AM

Calf liver would be milder, but at the end of the day it's going to be a strange taste and texture until you get used to it. So a good starting point is liverwurst and liver pates, any way of changing the texture and masking the taste so you get used to eating it and get enough confidence to just cook some with caramelised onions and wonder what you were doing missing out on this.

Tongue and heart, once processed, will be more familiar being muscles, but then that's kind of missing the point.

3
4359ded83fc58bdcf7f825a49d4e2bc8

on December 11, 2011
at 06:23 PM

Coming from the Midlands (UK) I was bought up on tripe. In fact, my Mum used to give it to me raw, cubed in malt vinegar and pepper. Deeeee-licious !!!! The other traditional way to eat it is with onions.

http://greatbritishkitchen.co.uk/recipebook/index.php?option=com_rapidrecipe&page=viewrecipe&recipe_id=1113&Itemid=28

Efc949694a31043bfce9ec86e8235cd7

(970)

on December 11, 2011
at 10:37 PM

Nothing like a big bowl of menudo with lots of tasty tripe, minus the hominy! My local mexican eatery accommodates my peculiar low-carb request. :)

3
7d01d86c539003eed77cf901bf037412

(1076)

on December 11, 2011
at 01:38 AM

Lamb's fry (liver) is pretty mild. I cook onions in lamb fat until they're just starting to colour, and then I turn up the heat and sear strips of lamb's liver in the pan so they're browned on the outside but still well pink in the middle.

I had liver that's tasted unpleasant and I'm beginning to suspect that freshness plays an important part. Aging is good for steak, but I'm pretty sure liver should be as fresh as possible. Offal spoils fast.

2
7841848bd0c27c64353c583fb7971242

(7275)

on December 11, 2011
at 05:30 PM

Lamb kidneys are the mildest of the kidneys. I would also say it was milder than liver, but my tastes may be different from yours.

44348571d9bc70c02ac2975cc500f154

(5853)

on December 11, 2011
at 08:00 PM

First time i had them, i though, they are THIS good, seriously. I had cooked beef kidney manytimes before. Becouse its dirt cheap.

2
96bf58d8c6bd492dc5b8ae46203fe247

(37227)

on December 11, 2011
at 12:03 AM

I ordered a beef heart from US Wellness and it was very mild, as was the bison liver I ordered from them.

The best way to make these seem less strong is to cook them in fat that's one of your favorites and then, when it's about done, toss in a tbsp of water and cover it. The steam seems to take some of the flavor out.

And make sure you blend it with foods you like--bacon, favored veggies, etc.

B4e1fa6a8cf43d2b69d97a99dfca262c

(10255)

on December 11, 2011
at 12:18 AM

i slow roast beef heart totally wrapped in bacon

1
Ef27a2d75781749b6a3f5bda9a4d33a9

on January 05, 2012
at 12:06 PM

Surprised no one is recommending duck. Duck organs are so universally recognized as delicious that they are often priced higher than duck muscle meat. I guess that's the problem... but duck organs are pretty readily available made into fancy pates.

1
1c7f48b2a066fb8fc5927ec31aa3e391

(175)

on December 11, 2011
at 09:29 AM

Calf's thymus is probably the mildest meat I have ever eaten and also very delicious. Its taste blends great with cream sauce.
Recently I've also tried pork spleen and it is probably the second mildest meat. Here's some good recipe:
http://www.nosetotailathome.com/2008/01/rolled-pigs-spleen/

0
C4f1a0c70c4e0dea507c2e346c036bbd

on December 11, 2011
at 06:39 PM

What do the guts taste like? Sausage?

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