When I look at the meat counter in the supermarket I always wonder why we use so few of the parts of the animals that we raise and slaughter for food.  It seems wasteful and disrespectful of life, and  we’re missing a lot of good eating that way. Obviously, I favor of using all of the beast if you’re going to slaughter it to have a steak or a roast (the skeletal muscle, in other words).

Maybe part of the reluctance to use organ meats is that many cooks don’t know how to prepare these other bits–they can be a bit more complicated to cook than a steak. Certainly many popular cookbooks don’t include recipes for them.  It might also be because we are told that these are not good for us–that they are high in fats, and in cholesterol–which is supposed to be so terribly, horribly unhealthy for us. Maybe it’s also related to controversy about whether or not fat, and animal fat in particular, is actually bad for you–government and medical recommendations on what we should–or should not–eat.

There does seem to be increasing  interest in “variety meats” as something other than pet food. (Yes, I will  share the giblets with the cat when we’re cooking chicken or turkey but I will not give them all away.)  There are some excellent cookbooks available now.  I’ve added some of my favorites to the bibliography. Whatever the reasons, I’m glad to see it (and you can expect more of my opinions on the high-carb, low-fat controversy about how to get rid of the excess weight we tote around with us).

But to get to the thing that got me started on this particular topic. One of my favorite bits of offal is tongue and I found this delightful post on Fae’s Twist & Tango with a recipe for cooking tongue that is a good addition to my collection recipes for that particular bit of the beast.

(It’s really unfortunate that “offal” is pronounced like “awful” so that enunciating that word leaves a lot of people thinking that you’ve said “awful”–which is what many think of organ or “variety” meats. I’m sure there are people who love foie gras and caviar, and maybe even shad roe, who would not consider other organ meat from a cow, or a pig, or a chicken.  But offal is not awful–it’s good stuff.)