viktorvaughn
Well-known member
OK foodies let's have the lowdown on offal tips.
Calves liver is of course well nice.
Tripe so-so but I want to get some and braise with chorizo and chickpea and paprika in tomato sauce and think it might be a bit nicer if it softens up a bit.
I'm getting a pigs head on Monday hopefully and am going to do Brawn with half of it and roast the other half.
Need to get into sweat-breads too.
I have been loving this blog recently - the guy is working his way through the St Johns cook books.
http://www.nosetotailathome.com/2009/02/brawn-headcheese/
Calves liver is of course well nice.
Tripe so-so but I want to get some and braise with chorizo and chickpea and paprika in tomato sauce and think it might be a bit nicer if it softens up a bit.
I'm getting a pigs head on Monday hopefully and am going to do Brawn with half of it and roast the other half.
Need to get into sweat-breads too.
I have been loving this blog recently - the guy is working his way through the St Johns cook books.
http://www.nosetotailathome.com/2009/02/brawn-headcheese/