Comments on: Delicious pig parts

By: Alfred

Alfred — Tue, 27 Oct 2009 19:52:28 +0000

I’m a bit surprised to see someone who eats kosher asking about offal alternatives. I’m a strict vegetarian who finds this blog absolutely fascinating. I think the thing to keep in mind, no matter what diet you follow, is that recipes are an outline. You can do whatever you like with it. It’s not the same with substitutions, but you can still come up with something tasty. So go nuts and substitute kosher sirloin for the offal but do everything else the same…the result will be tasty, for sure. As far as vegetarian offal goes, I think it would take quite an ingenious mind to come up with anything that would come close. I’m not that mind. But there’s nothing wrong with taking what you see above and substituting some big fat portobellos.

By: Mary

Mary — Thu, 17 Jul 2008 04:23:17 +0000

What about ‘nduja or mosett’ (calabrese cotechino)?? Anyone making these offal ‘preserves’?

cheers!

By: Mike

Mike — Fri, 04 Apr 2008 14:51:23 +0000

I have been butchering my own meat since I was a kid and helped my dad. There is nothing wasted on an animal when we are done. Some of the best eating is when the heart, tounge and kiney of the hogs come out of the kettle of cooked meat before we make liver sausage.

By: Mike Suls

Mike Suls — Fri, 19 Oct 2007 03:13:31 +0000

Do you have any substitute recipes for those of us who are vegeterian/kosher? Some of these dished look wonderful, but I can’t partake in the offal.

Mike

By: Jenna

Jenna — Mon, 08 Oct 2007 18:17:33 +0000

Hey! I’m an amateur cook and I haven’t really cooked with offal and er… other meats yet. Any tips?

By: Kevin

Kevin — Wed, 03 Oct 2007 03:28:24 +0000

Hank,
Thanks a million for commenting – it sounds like you have some rare serious experience with game offal. If you’re willing to share more, please email me or track me down on my blog. I’d love to hear about what else you’ve tried.
Kevin

By: Hank from Jersey

Hank from Jersey — Tue, 02 Oct 2007 19:12:09 +0000

Nice recipe on the pork bits, Chris! Hey Kevin, I too am a hunter and have used most of the innards of the critters I’ve collected (killed). As for the heart, I clean an elk/deer/moose heart like Chris showed you, then slice it thin, pound it like a scalloppine, flour it, saute it then serve with lemon and a sprinkle of thyme.
I don’t like the consistency of liver so I grind it for mazzofegati, an Italian liver sausage. Or put it in a bolognese sauce.
Slivered tongue tacos are a mainstay at the taco trucks here in California’s Central Valley. I’ve yet to find a better way to eat tasty tongue!

Hope this helps,

Hank

By: Anna

Anna — Mon, 24 Sep 2007 16:06:29 +0000

I’ve been getting pork heart and liver from a little hobby farm in my county, whenever they send a hog for processing. I did cook the liver for us once and my husband pronounced it the best liver he had ever had. But usually it goes into the cat food. Nxt time I’ll save some for us again.

I should try cooking the hearts for us, too, but since heart muscle is so hard to come by and less plentiful than the liver, all of it goes into our cats’ homemade raw food (one of the cats cannot tolerate commericial food and both are now thriving on homemade raw food). I think the actual heart muscle is preferable to the taurine capsules I have to out in the food when I don’t have heart.

By: st.dok

st.dok — Mon, 03 Sep 2007 18:42:36 +0000

that plate looooks reallllly sexxxxxy.was that cooked on that plancha …OLDSCHOOL