@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 fried in a hot pan until medium, salt, herbs, hell yeah. Maybe put some butter on. Pig and cattle kidneys are just a bit bigger and harder to get the greebly bits out of. I think they're preferable in like a gravy or a pie filling tho.
I'm not the biggest liver fan, but I won't say no to a chopped liver or a liver and onions or a pate. I like it best cut into thin strips, thrown in after the onions have been cooking, don't cook too long, they get grainy and the metallic taste is more pronounced. I like to finish my liver and onions with a bit of wine and cream if i've got it, or vinegar and butter if i don't.
Sweetbreads are great, but imo the best they're poached in wine or seasoned milk, then breaded and deep fried. Feels a bit fussy for cheap eats and is time intensive.
Brains can be good, but they need to be crazy fresh. Bread and deep fry them or saute in butter to serve on toast. A lot of people don't like them becuase of their creamy texture.
Tongue is a little more trouble than its worth imo.
Hearts are really good. Lamb hearts can be cut thinly and grilled. They want fat and flavour, they're pretty lean. Pig and cattle hearts can be stuffed, or cut into pieces and stewed. Heart can be tough, mostly you want to do a long cook with lots of moisture, but if the lamb hearts are small you can do a real quick cook and serve them medium if you cut them thin.
Chicken feet more trouble than they're worth. Gizzards are fine grilled. Chicken hearts are mean. Chicken livers are becoming more spendy but I regularly see them at half price clearance and they're good to turn into pate that day.
Another thing is that pigs head brawn is ever popular and pretty cheap, and a roast half pigs head is a perfect romantic dinner for two.
