Offal Good

Stew of pig's nose and stomach, pig's feet, monkey brain and duck liver. Sounds tasty, right? Yes! To some it may seem like something you would only eat if you were offered large amounts of cash, but to others it is a tasty treat. Use of the entire animal has been practiced by many cultures throughout history. This is the wonderful, somewhat misunderstood world of Offal.

Offal comes from the German word, "Abfall" which literally means off fall. This refers to the parts of the animal that fall out when butchered. Later offal became the all encompassing word for the parts considered "throw away" meats. These parts of the animal are not necessarily your choice cuts, but when prepared properly, they can be almost better than your most expensive steak. The origins of this delicacy dates back to when people raised their own animals and wasted nothing. As animals were difficult and expensive to raise, everything was used for something. Bones were used for stocks and soups, fats were rendered down and provided cooking fat, internal organs, hooves and snouts provided flavor and texture to dishes. Offal was later utilized by the poor that couldn't afford to buy the higher quality meats. It was then that they had to become a little creative to make these previously thought of inedible cuts of meat, edible and on top of that desirable.

There are many cultures around the world that utilize these cuts of meat, and truly appreciate and celebrate these dishes. These aren't just dishes that are used by the poor or exclusively in the household, these ingredients are highly celebrated in many classes of restaurant from your neighborhood pub to a fine dining setting. There are restaurants that solely specialize in these ingredients and the flexibility and challenge they offer to the culinary professional. A few countries that are making the most of these ingredients are Italy with its stewed brain, Britain with haggis and blood pudding, and we cannot forget about France with its amazingly delicate and unctuous Foie Gras. Asia also utilizes these ingredients in such a wide array of preparations not only in edibles, but believing that certain animals possessed a quality that has the ability to heal a wide array of ailments. Examples of the dishes prepared would include braised pork ear strips as a cold appetizer in China, monkey brain is a highly prized dish in Vietnam, chicken skin and innards skewered and grilled in Japan, and Blood stew with pig intestines and cheek in the Philippines. And then we have America, the "New Country" where offal isn't as revered and utilized. As there has been no real shortage of meat and food, there hasn't been the necessity to make the most of these variety meats. Some applications used in the U.S. are chitterlings, chicken gizzards and liver in the South. Others include rocky mountain oysters and fried brain specifically in Ohio. Most of the utilization of offal in America has been from the influence of immigrants from other countries.

I know that it seems now that any meat, organ and entrail is edible, but there are some that need special handling or should be avoided all together. Fugu, for instance is a very poisonous fish served in Japan that, if not prepared properly can be deadly. Also there is a concern with sanitation and bacteria growth, especially with intestines if they are not properly and thoroughly cleaned of undigested food. But if the necessary precautions are taken, a lot of these ingredients can in fact be very healthful providing protein and possibly healing qualities, not to mention a whole new array of flavors and textures to intrigue the palate.

So the next time you find that mysterious bag of giblets in your poultry, don't just throw it away, you now know that there are great edible possibilities. Or if you see that menu item that has always intrigued and scared you, give it a try. For years and years, these unexpected ingredients have been utilized and made into highly complex and refined dishes. Offal offers a wide variety of flavors and textures we have possibly never experienced….As Andrew Zimmerin says "if it looks good, eat it!"