Organ Meats! Many people shudder at the thought of eating the innards of an animal, and yet there is so much goodness to be found if we can get past our squeamishness.
People all over the world eat pretty much every imaginable part of an animal. However, it seems that for many of us in the West, we have, for whatever reason, lost the art of enjoying anything other than the muscle meat. Perhaps it's because we have come to associate poverty with leftovers, and quality muscle meat with wealth? Perhaps it's because quite often these products seem fiddly and time consuming to prepare, and for many people with a busy modern lifestyle there just isn't the time to spend? Maybe it's because we have lost the skill or are just too squeamish? Whatever the reason, with the increasing interest in the paleo diet, these oft maligned foods are back on the menu!
Here in the UK, oxtail, tongue, black pudding, liver and kidneys are pretty traditional fayre, (you'll certainly find the last 3 on a mixed grill platter).
Tripe is available in many supermarkets and we've spotted heart for sale too, but I've never seen brains; these are probably something you would want a specialist butcher to provide for you.
For our purposes we'll be sticking with the less squirm inducing offal for now - unless we suddenly become REALLY adventurous - but having spent 20+ years eating a vegetarian diet, it's a pretty tall order already!
If you've got a favourite recipe that you think might tempt us to be a bit braver, please share it with us, we'd love to see how creative you are. It would also be fantastic to know how many brave readers we have!
Link Table to Offal Recipes
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Pigs Liver with Flaxseed & Sunflower Crust & Savoury Mash
Great paleo food website, love peeking in here and thought I share one of our family favourites today .. Fried Liver with Savoury Mash Ingredients …