And now for something a bit different.
In Odd Bits: How to Cook the Rest of the Animal, by Jennifer McLagan, you can read all about how to prepare offal for human consumption. I picked this up at the library while on a search to figure out how to prepare all of the strange cuts I’d received with my bulk meat purchases. All of the cuts were carefully labeled, but I didn’t recognize any of the names and I’d been reduced to turning everything into stock (which she also included recipes for).
Strange stuff, but — as Mrs. McLagan has now taught me — also very delicious, if prepared properly. Necks, shanks, gizzards, miscellaneous bits, and etc. If it usually lands in pink slime or dog food, we’ve eaten it and it was finger-licking good. I’ve prepared salad with fried poultry hearts, roasted lamb necks with mint, shoulder cobbler, crispy pork skins, roasted bone sauce, and turned bacon grease into a sandwich spread. Not least, I learned to understand my old love for liver.
Ox tails and pigs feet, grab your fork and let’s eat!