Delicious Ways to Cook Offal

What do kidneys, livers, hearts, tongues, brains, tails, and stomachs have in common? Well, they’re all offal! Basically, offal is a term for any organs or entrails of an animal that people eat. These items are delicacies and normal menu items in many parts of the world, so you might be missing out on a great meal if you don't want to try offal. With the right cooking steps, offal can be a delicious and nutritious part of your diet too. Try some of these tips to make your very own offal dishes.

Method 1
Method 1 of 5:
Liver

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    Soak liver in milk to remove any metallic taste. While cooked liver is delicious, it does tend to have a metallic flavor that could be unpleasant. Luckily, a good milk soak can get rid of this.[1] Before cooking, cover the liver with milk and let it soak for 2 hours.
    • You could also soak the liver in an acid like vinegar instead of milk.
    • This goes for all liver types, no matter what animal it came from.
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    Broil the liver for the most popular recipe. This is an old standby for anyone making liver.[2] Simply turn on your broiler and season the liver with salt and pepper. Then cook the liver for 1 1/2 to 2 minutes on each side and take it out when it’s brown on all sides.[3]
    • You could also sauté up some onions and bacon for a side dish. Some people like wrapping the liver in bacon before broiling it.
    • Liver also pairs well with red wine.
    • Liver cooks faster than you might think, so keep an eye on it. When it gets brown, turn it over right away. You can cook it a bit more if you want it more well-done, but remember that liver gets tough if it’s overcooked.
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    Pan-sear the liver for a steak replacement. Liver can make a great replacement for pan-seared steak. You can cook the liver whole or slice it up into smaller pieces. Then simply season the liver, put some oil in a frying pan, and fry it on each side until it has an even color.[4]
    • Common side dishes with pan-seared liver at onions, beans, mashed potatoes, and rice.[5]
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    Throw the liver on a sandwich for an easy meal. This is a simple and popular snack in many parts of the world. Simply pan-fry or broil some liver, add it to a sandwich with some vegetables and sauce, and enjoy![6]
    • You could also wrap other organ meats in pita bread or have them on toast. This is a popular street food in many parts of the world.
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Method 2
Method 2 of 5:
Kidneys

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    Trim any membranes or fibers around the kidneys. Kidneys tend to have some extra fibers around them, so you’ll want to get rid of those before you cook them because they can be too tough to eat. Use a sharp knife and slice off any clear or white pieces coming off the kidneys.[7]
    • If you aren’t sure about your trimming skills, you could also ask the butcher to do this for you when you buy the kidneys.
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    Soak the kidneys in water or vinegar before cooking. Kidneys can have a metallic taste if they aren’t drained before cooking. Luckily, you can get rid of that taste with a simple soak.[8] Put them in a bowl with vinegar or salt water and let them soak for 2 hours.
    • If you’re marinating the kidneys, soak them before this so you don’t lose all the marinade flavor.
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    Saute the kidneys in a frying pan. This is a good, quick way to prepare a kidney meal. First slice the kidneys up. Then melt butter and oil in a frying pan and add the kidneys. Brown the kidneys, then add any vegetables or herbs you want to use for the dish. Stir the pan consistently and stop cooking when the kidneys are evenly-colored.[9]
    • Onions and mushrooms pair well with sautéed kidneys.
    • You could enjoy sautéed kidneys plain or put them on top of a piece of crunchy bread.
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    Make steak and kidney pie for an old classic. This is a traditional recipe in many parts of Europe. Start by chopping up some onions and mushrooms, then cube up the kidneys and steak. Brown the meat in a pan with butter, then remove it from the heat. Sauté the vegetables in the same pan with red wine. Mix it all together and add the ingredients to a puff pastry. Bake that pastry at 425 °F (218 °C) for 45 minutes.[10]
    • You can always use different vegetables in your pie. Play around with the recipe as much as you want.
    • This is a great choice for people who don’t usually like offal. The kidneys are mixed in with the steak and vegetables, so you might not notice the kidney flavor too much.[11]
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    Try deviled kidneys for a spicy dish. If you’re a fan of spice, then this dish is great for you. Coat the kidneys in mustard, salt, butter, and cayenne pepper for flavoring. Then fry the kidneys in a hot pan with plenty of butter. Cook them for 2-3 minutes on each side.[12]
    • You can make the kidneys as spicy as you want. Add more cayenne or other spices if you want to turn up the heat.
    • You can pair deviled kidneys with many vegetables, including onions, carrots, celery, and mushrooms.
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Method 3
Method 3 of 5:
Heart

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    1
    Cut and marinate hearts overnight before cooking them. The heart is full of muscle, so it can be pretty tough to eat if it isn’t prepared properly. Cut the heart into cubes, then soak the pieces overnight in vinegar. Add some spices to give the meat a nice flavor. This should soften up the muscle fibers and make it much more enjoyable to eat.[13]
    • It’s also good to marinate other tough offals like tongue before cooking. This helps break down the tough muscle fibers.
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    Grill the meat on shish kabobs for a nice meat dish. Heart is very easy to grill. Simply skewer the cubes with a shish kabob stick and put them on the grill. Cook them for about 4 minutes for a nice, tender kabob.[14]
    • You can add vegetables to your shish kabobs too. Try peppers, squash, or onions.
    • You could also grill the heart whole just like a piece of steak. Cook it for 5-6 minutes per side for a nice char on the outside.[15]
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    Slow-cook the hearts in stew. Since heart is full of muscle, slow-cooking is a great way to tenderize it. Cube up the heart and brown it in a frying pan. Then cover the hearts with beef stock and let everything simmer for 2-4 hours to really get the meat nice and tender.[16]
    • You can use all kinds of different ingredients for stew. Try adding vegetables like carrots, onions, peas, and potatoes for a good, hearty stew.
    • Some other tough meats that could work well in stew include oxtail and tongue.
    • You can also thicken soups and stews with blood for some extra flavor. This isn’t technically an organ, but it’s still considered offal.[17]
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    Add heart to chop meat for heart burgers. This is a unique way to add heart to your diet. Grind up the heart meat and add it to chop meat at a 2:3 ration of heart to beef. Then cook it the same way that you’d cook a burger for a unique flavor.[18]
    • You won’t be able to make a burger completely out of heart because the heart doesn’t contain enough fat to cook properly.
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Method 4
Method 4 of 5:
Gizzards and Intestines

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    1
    Deep-fry tripe and gizzards to give them some crunch. Tripe and gizzards can be a little mushy, so they’ll taste great after deep-frying for some extra crunch. Fill a fryer with oil and set the temperature to 170–180 °C (338–356 °F). Coat the offal with flour or breadcrumbs, then submerge them to deep-fry.[19]
    • Smaller pieces of offal usually only need 1-2 minutes in the fryer.[20]
    • Always be very careful while you’re deep-frying. The hot oil can cause serious burns.
    • You could also deep-fry other offal pieces like brain or testicles.
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    2
    Use intestines as sausage casings. If you’ve ever eaten sausage, then you’ve probably had offal without even realizing it. Intestines are usually used as sausage casings. You can then pan-fry or sear the sausages. If you want to try making your own sausage, then use intestines for your casings to make a delicious offal dish.[21]
    • You can also grind up other pieces of offal and mix them into your sausage. This is a great way to make an offal meal.
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    3
    Add sweetbread or tripe to pasta sauces. These 2 meats can really spice up any pasta sauce. Simply boil or brown the meat before making your sauce, then throw the pieces in before you leave the sauce to simmer. When it's done, top your favorite pasta with this unique new sauce.[22]
    • Adding ricotta cheese to your pasta with this sauce can really complement the flavor and texture.
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Method 5
Method 5 of 5:
Buying and Preparing Offal

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    Look for offal in smaller or ethnic butcher’s shops. It can be tough to find offal meats in large supermarkets, especially in America or Western European countries where it isn’t a common dish. Other cultures tend to eat offal much more often. If you have local butcher shops, especially in an ethnic part of town, you’re much more likely to find it. Take a look in these places and ask the butcher what offal products they have.[23]
    • Some chain supermarkets may have liver and gizzards, but not much else because they usually only order pre-cut meats.
    • You may also be able to get offal if you live near a farm. Try to contact some local farmers and tell them you’re interested in buying offal.
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    2
    Get the freshest offal cuts you can find. Offal doesn’t last very long, so don’t buy any that is more than a day or two old. Do a visual check and make sure the pieces are moist, but not slimy. If the surface is dry or cracked, it’s starting to spoil. Also check for any rancid smells, another surefire sign the offal has gone bad.[24]
    • Also ask the butcher when these meat cuts arrived. A reputable butcher should tell you right away.
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    3
    Store the offal in the refrigerator for 1-2 days. In general, you should cook offal on the same day that you get it because it spoils fast. However, it does last for about 2 days in the refrigerator. Put it in the coldest part of your fridge so it stays as fresh as possible.[25]
    • Make sure the offal isn’t touching or dripping on any other food. It could spread bacteria and contaminate other things in your fridge.
    • Cooked offal will also last a few additional days in your fridge.
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    4
    Freeze the offal if you’re not going to cook it within 2 days. Offal can last frozen for about 1-3 months. If you’re not going to cook it right away after you buy it, either keep it in its original packaging or wrap it in plastic and leave it in your freezer.[26]
    • When you’re ready to cook the offal, defrost it overnight in the fridge. It could spoil if you defrost it outside of the fridge.
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    5
    Trim out any fat and connective tissues before cooking. Some offal cuts, particularly tougher organ meats like the heart, have fat and connective tissues around them. These aren’t very appetizing, so take a sharp knife and trim away any tough or white pieces around the offal exterior.[27]
    • If you’re not feeling up to this, you could also ask the butcher to trim the meat for you.[28]
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Warnings

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References

  1. ↑ https://www.foodrepublic.com/2015/07/02/a-guide-to-eating-offal-the-most-overlooked-cuts-of-meat/
  2. ↑ https://vintagerecipesandcookery.com/cook-beef-liver/
  3. ↑ https://cooking.nytimes.com/recipes/1012558-broiled-calfs-liver
  4. ↑ https://youtu.be/QyzMtkD9jGA?t=112
  5. ↑ https://www.foodrepublic.com/2015/07/02/a-guide-to-eating-offal-the-most-overlooked-cuts-of-meat/
  6. ↑ https://www.saveur.com/offal-liver-tripe-sweetbread-recipes/
  7. ↑ https://www.theguardian.com/lifeandstyle/2015/feb/19/offal-recipes-ox-cheek-pie-oxtail-soup-tongue-10-best
  8. ↑ https://www.foodrepublic.com/2015/07/02/a-guide-to-eating-offal-the-most-overlooked-cuts-of-meat/
  9. ↑ https://www.food.com/recipe/sauteed-kidneys-191317
  1. ↑ https://www.eatwell101.com/kidney-pie-recipe
  2. ↑ https://www.foodrepublic.com/2015/07/02/a-guide-to-eating-offal-the-most-overlooked-cuts-of-meat/
  3. ↑ https://www.theguardian.com/lifeandstyle/wordofmouth/2016/jun/09/how-to-cook-the-perfect-devilled-kidneys
  4. ↑ https://www.foodrepublic.com/2015/07/02/a-guide-to-eating-offal-the-most-overlooked-cuts-of-meat/
  5. ↑ https://www.foodrepublic.com/2015/07/02/a-guide-to-eating-offal-the-most-overlooked-cuts-of-meat/
  6. ↑ https://thehealthyfoodie.com/grilled-beef-heart/
  7. ↑ https://healthyrecipesblogs.com/beef-heart-stew/
  8. ↑ https://www.eater.com/2015/6/16/8786663/offal-organ-meat-handbook-cuts-sweetbreads-tripe-gizzard
  9. ↑ https://www.seriouseats.com/recipes/2010/03/the-nasty-bits-beef-heart-4-ways-stew-seared-or-grilled-burgers-french-fries.html
  10. ↑ https://qualifications.vtct.org.uk/finder/unitspec/UHC59M.pdf
  11. ↑ https://www.seriouseats.com/recipes/2010/03/the-nasty-bits-lamb-kidneys-fried-huo-bao-fuchsia-dunlop.html
  12. ↑ https://www.eater.com/2015/6/16/8786663/offal-organ-meat-handbook-cuts-sweetbreads-tripe-gizzard
  13. ↑ https://www.saveur.com/pasta-sweetbread-and-tripe-ragu-rigatoni-pajata-alla-finta-recipe/
  14. ↑ https://www.bbc.co.uk/food/offal
  15. ↑ https://www.bbc.co.uk/food/offal
  16. ↑ https://www.bbc.co.uk/food/offal
  17. ↑ https://www.bbc.co.uk/food/offal
  18. ↑ https://youtu.be/QyzMtkD9jGA?t=82
  19. ↑ https://www.foodrepublic.com/2015/07/02/a-guide-to-eating-offal-the-most-overlooked-cuts-of-meat/

About This Article

wikiHow Staff
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Updated: November 16, 2020
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Categories: Food Preparation
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