When dealing with offal, and especially when you’re new to it, I’d err on the side of following the directions of others with more experience vs questioning whether a process is “necessary”. It almost always is. Likely always.
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that’s right. I walk on the WILDSIDE of food. lol
Something I have never cooked but have eaten many times in taco form. I can say the best ones are always super crispy.
Sweetbreads, same for me, at least on the outside. Simply fried up with a lemon/wine/butter/parsley sauce works for me. Many folks throw in the capers here - I’m always the guy that asks the spot to hold the capers…i’m clearly in the minority. We all have things we don’t like. Give me offal, no capers please.
Personally i like to eat fried chicken livers and liver in pate-ish form, not in mushy form.
These are things I rarely if ever cook cuz my family won’t go for it. I still like to slip in some chicken livers into the spaghetti and meat sauce i cook for me and my son, the only meat eaters in our house. He licks his plate clean.
I commend you on this challenge and know it will be rewarding and have enjoyed seeing other folks photos and recipes etc above.
I love oxtails too but since they are now essentially the same price as a good steak which has no bones i don’t choose it as much.
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