Photography by Ingalls Photography
Sweetbreads, liver, tripe: Mere words that, when uttered allowed, are often followed by someone shivering in dismay. But if you cook these off-cuts right, they’re just as delicious as any other cut of meat. And organ meats have some unique advantages: deep flavor and tenderness that rivals any steak.
With more restaurants serving offal right alongside duck and pork, many of these off-cuts are easier to get than ever. Here are 11 ways to get the most of them.
Jerusalem Mixed Grill
A pita sandwich of griddled spiced meats and onions is one of Jerusalem’s most beloved street foods. Organ meats such as chicken hearts and livers provide a burst of rich, gamey flavor.
Chicken Liver Crostini
Creamy, earthy chicken livers are pureed with vin santo and sauteed vegetables for a classic and addictive spread.
Get the recipe for Fried Chicken Livers »
The cumin-spiced Sweetbread Pita from Yossi Elad of Jerusalem’s Machneyuda has a bright topping of chopped preserved lemon and jalapeño.
Sweetbreads with Chestnuts and Parsnips
This elegant preparation of poached and pan-seared sweetbreads served over wilted escarole with a port wine–cream sauce, comes from Boston chef Barbara Lynch.