How to Cook Offal
Offal constitutes the entrails and internal organs of an animal. The word offal is derived from the Old English words 'off' and 'fall', meaning the parts of the animal that fall off the carcass during butchering. Offal constitutes a wide variety of edible parts, including hearts, tongues, tails, feet, lungs, kidneys, and intestines. In many European and Asian countries, the practice of cooking and eating offal reflects an economical and environmentally-friendly philosophy towards the preparation and consumption of food, as no part of the animal goes to waste. Three traditional offal dishes feature veal kidneys, beef heart, and pig intestines. Does this Spark an idea?
Instructions
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How to Prepare and Cook Veal Kidneys
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1
Bring a pot of water to boil. Soak veal kidneys in boiling water for about three minutes, then drain to reduce their strong odor and flavor.
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2
Dust kidneys in flour and pan-fry over high heat for about six minutes, turning frequently.
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3
Cook until the center is no longer red. Avoid overcooking to prevent chewiness. Veal kidneys go well served with with garlic, onions, mustard, mushrooms, toast, and tomatoes.
How to Prepare and Cook Beef Heart
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4
Wash beef heart thoroughly in cold water. Let soak in water or milk for up to three hours to improve flavor.
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5
Remove gristle, fat, membranes, and arteries from heart with a sharp knife. Slice heart into thin pieces.
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6
Place sliced beef heart into a glass or metal bowl. Pour 1/4 cup olive oil, 1 tsp. balsamic vinegar, and a dash of salt and pepper over heart slices. Let marinate in fridge overnight.
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7
Fry beef heart slices over high heat over a hot cast iron skillet. Cook until brown on both sides, about seven minutes.
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8
Drizzle cooked heart slices with olive oil and a squeeze of lime. Serve with horseradish and your choice of side dishes.
How to Prepare and Cook Chitterlings
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9
Add 1/2 tsp. of salt to a gallon of warm water. Soak chitterlings in water overnight.
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10
Rinse chitterlings with fresh water. Trim off fatty tissue and membranes with a sharp knife. Turn chitterlings inside out and remove sediment particles. Rinse chitterlings again in fresh, cold water.
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11
Cut chitterlings into 2-inch segments. Add segments to pot and add just enough water to cover. Bring to a boil, cover with lid, and reduce to simmer for three to four hours.
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12
Serve cooked chitterlings with hot sauce or apple cider vinegar on the side.
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1
Tips & Warnings
Store fresh offal in the coldest part of the fridge.
Cook and consume offal within one or two days of purchasing.
Defrost frozen offal in the fridge to avoid growth of harmful bacteria.
Add flavor to chitterlings by adding garlic, salt, pepper, a bay leaf, sliced onion, a potato, and a couple of tablespoons of white wine vinegar to the cooking water.
Chitterlings may be battered and fried after boiling.
Take extra precautions when cooking chitterlings, as they can be contaminated with certain bacteria, including Salmonella and E. coli. Wash hands thoroughly before and after handling; sanitize countertops and utensils; and pre-boil raw chitterlings for five minutes prior to cleaning and cooking to kill bacteria.
References
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