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@clolou Liver is suuuuper high in vit-A. You can poison yourself if you eat too much vit-A. Probably take it easy if you're eating 3 servings of liver or more a week. I personally don't eat more than 300g a week. It's also got a ton of metal in it, which is good if you're iron deficient, but bad...

@traditionalman technically 'unctuous' is the term we might use for a soup or sauce that coats the mouth, though it's pretty old fashioned and is not a regularly used word. Gelatinous would also be correct here, though somewhat unappetising.

@ctctw7 haha no it's just an old fashioned method of cooking tripe https://traditional-yorkshire-recipes.info/tripe-and-onions/ gross!

@ctctw7 honeycomb tripe is also less, ahem, shitty than feathered tripe. There is still some smell tho. My nan used to boil tripe in milk and the smell of that will make me retch to this day.

@ctctw7 I go to the one closest to me lol. M&Ms in Kapiti. Talk to your butcher. Say hi, say you're looking to try more organ meets. See if they'll saw some bones in half for you for the marrow. I'm happy to share recipes, I've eaten organ meats for years, was trained as a chef as a teenager.

@silentdecay Try Fergus Henderson's recipe on for size. https://www.thestaffcanteen.com/chefs-recipes/roasted-pigs-head#/

@ctctw7 My favourites are kidneys, but I find they're rarely fresh enough from the supermarket to be very appealing to me. If the butcher has them out that day then they're pretty good. I prefer lambs kidneys, mostly because they're easier to prepare, cut em in half, whip out the core, then...

@shinesun I dehydrated a pig's liver once, incredible product. I cut it thinly to serve in a very simple salad, but if I microplaned it into sauces it added an incredible amount of savouriness and body and thickness.