I’ve cooked calf sweetbread, ox tongue, tripe of pork and cow, pig’s trotters, ox tail, kidney, liver, poultry heart, gizzard, chicken feet, duck foie gras, chicken blood… My favourites are tripe and ox tail. I tried to cook sweetbread twice, but find it too much work to clean and better in restaurant. Prepared foie gras, it’s better leave to professional unless I need the raw ones for a recipe.
One thing I don’t think I’m comfortable to try is the brain. H said he has eaten as a kid as it was more common then.
