At the bar Proof on Main in Louisville, Kentucky, chicken livers are flambéed with bourbon and smeared on grilled bread with a smoky-sweet pecan garnish. 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.