What is the best way to serve offal?

Answer 1

Offal describes the internal organs of an animal, such as liver. The parts that constitute offal vary with time, place, and cultural tradition. In the US, offal is not normally resident in mainstream popular cuisine, whereas in other regional and ethnic cultures and cuisines, the organs which are considered offal by most people in the United States are considered perfectly acceptable food. In England and Europe for example, sweetbreads (the pancreas), tripe (intestines), the kidneys and the heart are commonly listed on the menu. In Latin America, the cow's stomach is used to make menudo.
Offal is relatively inexpensive and is certainly nourishing, but it must be eaten fresh. Buy only as much as you need and use it on the same day, do not keep it in the refrigerator for more than 24 hours.

Answer 2

It really depends on what type of offal you are talking about. The most common is sweetbreads: the pancreas of a young calf. Most offal needs to be soaked in water for at least 6 hours to remove impurities and other things that may make it taste different (try soaking it in some milk and sugar if you don't have the time for just like a half hour; or try a brine, etc). For something like sweetbreads, after the soaking, you can season it and dredge it flour and pan fry it. Serve with caramelized mushrooms. Roasting is always a delicious way to serve offal. Good luck: I'd recommend that you check out chow.com for some more info on preparing it.

Answer 3

this is an offal question

Answer 4

Make Haggis

Answer 5

Table waiting - yep, that sounds about your limit.

Answer 6

In your face.

Answer 7

under water......