Offal is not awful. These parts of animals were traditionally the parts fought over at the family dinner table as they were so tasty. In many cultures, the brain is the most prized part of the animal. It is so delicious that it is hidden from children for the adults to enjoy alone. Organ meats are also more nutritious than the lean muscle counterparts.
It is so interesting to me that our ‘normal’ food choices, including what cuts of meat we eat, are culturally determined. As an adult, it is not difficult for me to try new parts of animals as I had some experience growing up with offal, but it can be overwhelming for those who are new to it. Start slow and introduce small amounts of offal into the normal foods that you enjoy at home.
If you have had a bad offal experience than you just haven’t tried it in the right way. Make it how you feel you would like it. If you are just starting out, don’t go for the full offal! Start by adding it to your normal weekly meals. Make a pie with some kidney cut through it. Add some liver to your spaghetti bowl. Don’t overdo it- just a little each week will add buckets of nutrients.
The most important thing about offal is the quality. We need to ensure that the offal we are eating is from an animal that has been cared for, loved and fed well. Grass fed, not grain fed.