Offal Meats Around the World

Offal meat is the organ meat of animals. The heart, liver, tongue, kidney, sweetbreads and more. Before you say heck no, remember what your mom used to ask you; have you even tried it?

The name offal comes from “off-fall” or the parts that are left after butchering and there are multiple benefits of offal meat. It is generally cheaper than other meat, some types have a very robust flavor profile, and most are packed with nutrients.

*One important tip to note if this is your first time working with offal meats is that they spoil much quicker than muscle meats and it is best to use it on the day of purchase.

Offal meat is more common than you may think and is used in many countries all around the world – check out these recipes below.

United States: Rocky Mountain Oysters

Oysters? No. Deep fried testicles. A little background, when the very first ranches inhabited the west and needed inexpensive food sources they experimented with different meats and never wasted any parts. This dish has many other names too; Cowboy Caviar, Prairie Oysters, Dusted Nuts, or even Swinging Beef.

1. Cut the testicles into thirds and remove the membrane from each slice. Set aside. You’ll need two bowls; one with egg and mustard mixed together and one with panko crumbs, salt and pepper.

2. Heat oil to at least 350 degrees Fahrenheit.

3. Dip each slice of testicles in the egg mixture, then the panko mixture and deep fry for 1-2 minutes each or until golden brown. Once removed from the oil place it on a rack to drain any excess oil.

Serve garnished with lemon.

Mexico: Menudo

Check out this Menudo recipe if you love using an instant pot or pressure cooker!

1. Simply rinse the meat and cut it into chunks (sizes may vary depending on what offal meats you are using). Add meats, epazote, bay leaves, cloves, oregano, nutmeg, peppercorn, onion, chilli ancho, salt and water to the pressure cooker on high heat.

2. Then, with the lid off bring all those ingredients to a boil and skim any fat or foam from the surface. Once the chilli ancho is soft, pull them out and set them aside.

3. Lock the pressure cooker lid, reduce heat to low and cook for 1 hour.

4. While that is cooking; add oil, garlic, onion and tomatoes to a saucepan and sauté them. Blend together the sautéed ingredients and chilli anchos and set aside.

5. Once an hour has passed, remove the pressure cooker from the heat and let pressure release for approximately 15 minutes. Take off the lid and add the blended mixture to the pan and stir.

Serve with corn tortillas and wedges of lime.

Europe: Deviled Kidneys

1. First off, clean and trim the deer kidneys (or lamb, or pork, whatever you have). Cut each half into 3-4 pieces.

2. In a pan of unsalted butter sear mushrooms until they are browned on the edges. Remove and set aside.

3. Grab a bowl and mix flour, cayenne pepper, mustard, salt and pepper and then dust the kidneys in the mixture.

4. In the same pan you used for the mushrooms, add some more butter and then brown the kidneys for a few minutes per side. Note: sometimes you have to press them down with a spatula as they tend to arch.

5. Remove and cut into bite sized pieces.

6. Add the mushrooms, kidneys, Worcestershire and beef stock to the pan and let simmer for a few minutes.

Serve atop warm toast.

Japan: Stir Fried Liver

Take the chicken liver and cut it into bite size pieces and pat it dry. Then, coat with soy sauce, salt and pepper and set aside.

1. In a frying pan heat up minced garlic and vegetable oil over medium heat.

2. Take the chicken livers and dust with potato starch and add to the pan. Fry until browned on both sides and remove from the pan onto a paper towel.

3. Grab the Chinese chives and cut them into 1.5 inch strips. In a bowl combine soy sauce, sake and sugar. Add both of these to the frying pan and drizzle with sesame oil and turn the heat to low. Stir slowly and do not over cook.

Plate the chives, top with the fried chicken liver and serve with salt and pepper.

Morocco: Offal Kebabs

1. Prep the offal meat by cutting it into ½ inch cubes.

2. For a dry rub mix paprika, cumin, cayenne pepper and salt and then massage it into the cubes of offal.

3. Cover and put in the fridge for at least an hour (or overnight if possible).

4. After proper marinating time, prep the grill and wait for the flames to die down and charcoal to be grey.

5. Add the offal to the skewers – about 6 cubes per skewer.

6. Place the skewers on the grill ensuring the flame can’t reach them.

7. Rotate them often so they cook evenly on all sides. They should be firm outside but soft inside.

8. To serve, sprinkle the skewers with a little more cumin, cayenne pepper and salt and wrap in some sort of bread.

Nigeria: Pepper Soup

1. Clean and wash the offal meat and chop into bite size pieces. Set aside.

2. Chop onions and habanero peppers. Set aside.

3. In a large pot add about 6 cups of water, the offal meat, onions, half of the habanero peppers, beef broth, salt and pepper and boil for about 40 minutes.

4. Add the pepper soup spice (a little at a time) trying it until you get the amount of spice desired.

5. Add the rest of the habanero peppers.

6. Let that boil for about 10-15 minutes so the spices can cook into the meat.

7. Serve hot (temperature and spice).

Again, have you even tried it?

Offal meat is incorporated in a variety of dishes all across the world. And although the thought of eating some of these may be scary at first, it doesn’t hurt to try. Just pick a dish that has other ingredients you do like and you may not even notice a difference.