Tag Archives: offal
Beef tendon chicharrones 1

All puffed up: Beef tendon “chicharrones”

One of the cuts of beef used in the pho broth I made was new to me: beef tendon. I’ve eaten it before, and I know it’s used pretty widely in several East and Southeast Asian cuisines, but I had never cooked it at home. Tendon, being a type of connective tissue, contains lots of […]

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Lamb's tongues and turnips

Fifth quarter cooking: Lamb’s tongues

I think I may be lucky that I didn’t eat any offal when I was growing up. As a child of North American culture, I fear I would have faced liver as an obligation to be dreaded. Instead, I can now approach the fifth quarter with a wide-open mind. And the contemporary culinary culture in which […]

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Beef Stew with Pickled Walnuts

Trotter Gear: Something gelatinous is a foot

It’s no secret that I’m a fan of the “fifth quarter” in meat cooking. Historically, the organs, heads, hooves and other unusual parts of food animals were the province of the poor, but nowadays these cuts are more likely to serve as a marker of one’s rarefied taste – an icon of “true foodieness.” Well […]

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Devilled Kidneys

Lamb kidneys and the value of offal

As a meat-eater, I feel that it’s important to adopt a “whole beast” approach to the animals I eat. For two reasons: first, it’s less wasteful than eating only the “premium” cuts, and allows you to get more nourishment out of each animal. And second, because it acknowledges that the meat you are eating comes […]

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