Protein-lovers: is tripe your favorite cut? If not, maybe it should be. It has more protein than a steak and only a fraction of the fat – a great place to start for a nutrient-dense meal. How to improve this cut? Start with a generous amount of butter and pan-fry. Butter-Fried Tripe is quick and easy, yielding a cut that is crispy on the exterior and giving on the inside!…
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Moroccan-Inspired Meatloaf with Heart
Moroccan-Inspired Meatloaf with Heart is a gift from Mary Ruddick. She mentioned in our conversation last month that she loved making Moroccan-spiced Meatloaf and adding heart, one of her favorite cuts. I never did get a recipe from her, but I knew I had to create one. I read several and looked for themes. This…
Pickled (Beef or Pork) Tongue
The combination of brining, simmering and then pickling may yield the most tender version of tongue you can find. Plus, the layers of flavor are rich and deep. Use a large beef tongue or two to three pork tongues to prepare this Pickled Tongue. This recipe can be enjoyed at home or taken on the…
Chicken Feet with Homemade Barbeque Sauce
This post first appeared on the Pluck Seasonings website and was featured in the Eat Pluck Organuary Challenge (eat organ meats for 4 weeks to start the new year)! Turns out wings are prized, fetching good demand and high prices in the marketplace. And feet barely make it to the marketplace. Why not swap out…
Tender Tomato-Stewed Beginner’s Tripe
This recipe was adapted from Jennifer McLagan’s recipe in Odd Bits called Beginner’s Tripe. And it’s aptly named because it’s a winning dish. Tripe is tender grandma-food at it’s finest and this dish brings out all of the best properties of old-style cooking and well-prepared tripe! McLagan’s tender tomato-stewed Beginner’s Tripe reminded me of my…
Turkey Pan-Gravy with Giblets: Gizzard, Heart & Liver
Happy Thanksgiving! This year, be sure to include the giblets! I like to prepare the gravy right into the roasting pan itself. Along with the giblets, I mix in all the tasty browned bits and gelatin off the bottom of the pan. Turkey Pan-Gravy with Giblets is the perfect nutrient-dense sauce for your roast turkey…
Breakfast Tongue Tacos
Tongue tacos are definitely a thing. Because tongue is a super fatty, meltingly tender meat. And it’s mild in flavor. And it could easily win over even with the skeptical consumer. But why be limited to the second half of the day? If Americans are enjoying cold cereals morning, noon and night – then I…
Persian-Inspired Brain Frittata (Kuku-ye Maghz)
Brains and eggs are a great combination since they have similar textures. This version of Persian-styled Brain Frittata (or Kuku/Kookoo) feels like an improvement on simpler single-dish servings. I simplified a recipe I found by skipping the poaching and mixing raw brains directly into the raw eggs. Of course, every time I make kuku, it…
Cozy Chicken Heart Soup with Ginger and Rice
Cozy Chicken Heart Soup is perfect for boosting nutrient density as the weather cools. Our family seemed to be on the verge of getting sick this week and I have been focusing on cozy favorites like braised roasts, our favorite Pho, marrow, and simple soups. We started this week with this Chicken Liver Mousse, so…
Tripe (Pasta) with Fennel, Anchovies, and Pine Nuts
Tripe Pasta with Fennel, Anchovies, and Pine Nuts is the meat-based / low-inflammation version of an old favorite. My sister emailed me a version of this recipe in 2005. On the Standard American Diet (SAD) diet at the time, I promptly made it with pasta and it was a favorite. Alas, it was in remission…
Cold Sweetbread Terrine
Even while many organ meats have strong flavors and unfamiliar textures, sweetbreads are white meat and easy to love. How to improve sweetbreads? Besides bacon or a lot of butter, seasoned ground pork will do. In this dish, we combine herbs, pistachios, aromatics – along with the meats – into a heavy cooking vessel. There…