General Chat

We still enjoy liver and kidneys. Always liked heart but not seen it around so not had it for ages. Have had and liked sweetbreads, used to love pigs fry when Mum cooked it that included chitterlings. Miss the neck etc inside chicken, great for gravy. Mum used to make brawn but not eaten it since I found a tooth in it as a child!! Miss the pork chops with kidneys attached.
Maggie daughter used to go to a great butcher not far from you I could get there but can’t remember the name of the place sort of on the road from Bambridge to Eastleigh and by a river.

Mmmmm bunny wabbit I love it. Plenty around here and it does help that my son is a butcher and prepares it for me though I am not adverse to doing it myself

Lambs’ brains are probably the easiest to source - try butchers, particularly ethnic butchers, or go directly to the meat markets.

www.bbc.co.uk/food/brain

We had a stewed rabbit a week ago.
OH removed all the bones :-)
luvverly

yummy

https://www.thedailymeal.com/tripes-la-mode-de-caen

I feel fick.reading the list of likes.....

I didnt have liver growing up as mum never cooked it no one liked it.

BSE well I'm a mad cow anyway so it did not stop me eating it ;-) :-D :-D

The mad cow affair was very annoying if you lived elsewhere in the EU.
British beef is much better to eat than French Charolais. There are a few French farmers going in for beef Hereford but they are few in number. The French took years to lift their ban even though Brussels had given the all clear.

My French OH has a high opinion of English food (before English cooks get hold of it) inc beef and offal. She is also v keen on cheddar, Stilton, proper pubs and craft bitter. The French bars mostly shut at 7 or 8pm!

A local restuarant we are fond of has plenty of "offal" on the menu and lots of customers so maybe there are more people who find it delish. thah MW thinks.

The chief chef (Italian) threatened to leave this week for a job in Germany. He gave his written contract offer to the mgr. who cried before matching the offer - a 50% pay rise. The chef then is one man who is happy with both offal and brexit :-)

The UK exports a massive amount of nosh to the EU inc lots of offal (not to pets4u at Melton Mowbray) and 80% of the landed fish. If DD does not get his trousers up the rest of Europe are going to suffer major deprivation of good things to eat. They will then come here en masse for cheap holidays as the £ tumbles and strip the supermarket shelves of lamb kidneys, fillet beef and so on. Just what brexit was supposed to halt, lots of EU types in supermarket car parks.

DET, I think they're just beef heart. Like ox tail, is just a beef tail.

Oh how I lust for a chop with liver on it!

You're right, the BSE probably did cause problems, but lamb and pig ofal was till safe. I expect it put a few restrictions on importing/exporting meat, too.
Mind you, the aftermath of BSE is probably why ox heart is a scarce as hen's teeth!
During the BSE outbreak, The 'driver' and I used to try to find pubs that still sold beef & horseradish sandwiches :-)

Sue, tripe has an 'interesting' texture :-D :-D :-D

Liver YUM all varieties (including chicken) same with kidneys (including rabbit).

Hearts stuffed and baked or slow cooked in broth.

Ox tail and tongue.

I still cook all the above.

The only two things I avoid are tripe and brains (can't see the point in either...lol)

Sue

http://www.telegraph.co.uk/comment/6425129/Liver-brains-kidneys-its-offal-but-I-like-it.html

Liz, I think you can buy chicken livers in Tesco's.
Have to admit, that's something I've never knowingly eaten, or really fancied - perhaps it's time for me to try them ;-)

Ox heart, Ox tail. Are they really from Oxen or marketing name for Cow?

It’s likely that eating ‘offal’ fell out of favour in the UK as incomes rose. A touch of the Mrs Bucket/Bouquet? Probably the majority are being made into pet food.

The BSE crisis took a lot of the bovine innards of the shelf & other restrictions apply to different carcasses. For instance, according to a local butcher who sells home reared meat, he’s not allowed to offer pork chops with the kidneys attached. He’s said he might get away with it if the Inspector is distracted! You certainly don’t see that particular cut on supermarket shelves.

I like liver and onions, and often order it if on the menu at a pub/restaurant. I occasionally cook it at home for myself when O.H. Is on the late shift. The liver and bacon ready meals aren't too bad either, if I am rushed. I add lots of green veg and a jacket potato (cooked in the microwave) or small boiled potatoes. Yummy!

I wouldn't eat brains, tripe or tongue, but have cooked stuffed hearts years ago. I used to like chicken livers, always used the giblets in the gravy even buying a tub of livers to make extra with a chicken dinner but you can't get them now, I don't think. My neighbour used to buy the tubs and make chicken liver pate, he would always bring me a pot over, it was lovely.

Bon appetit, folks!

Lizx

All of these things are delicious.

In France they are expensive given that they do not make up much of the animal by weight and 60 million French rate them highly.
Thus one upside of being in England is that such delicacies as calve's liver, sweetbreads, tongue and brawn can be bought at very low prices.
Lamb brains are especially expensive in France but impossible to find here. We buy them sometimes by post! Tetes de veau is too big for the post though.
I love steak and kidney pie.
My late mum was v fond of "chitterlings" and tongue.

yummy

btw "offal" contains all sorts of stuff which are very good indeed for the health

Oh yes Brian!!
I still occasionally have stuffed roast heart - years ago, I used to use ox heart - but haven't seen that for a while, and as there's only me, I make do with a couple of sheep hearts :-D
It's nice sliced and fried, too :-D

...but I'd love to find an ox heart.....

Yes, it did remind me! We don’t have liver & bacon on a regular basis but consider it a warming comfort food. Just right, with thickened gravy & onions, for winter nights meal. Yum!

Braised stuffed hearts are delicious, haven't had one for decades, though, my family are fussy eaters for one reason or another.

Joan, is potted head brawn?
I don't like brawn - apart from that my late father in law made :-(

Shirley, mum always gave us pigs liver - not sure why.
If I've ever had beef liver, it was eons ago!!

Mum would do liver and bacon. Was always lambs liver as she said was sweeeter

I hated it anyway

Hubby tho liked kidneys and liver and would cook them for his dinners when he had to cater for himself when he worked shifts and I wasn't home

I still don't like liver

Hubby's mum would do tripe and onions but never did try itbas th idea sememed gross to me

But these dishes were staple diets when money was short