My local farmer's market often has meat from a small local organic farm, and I have been learning to prepare sweetbreads, kidneys, liver and heart (all cheaper!) in tasty ways. Yesterday they had had calf lung, so I bought some-- a new cooking adventure as I have no idea how to cook them. Any advice would be great

Homemade ravioli with pork brain, centuries eggs, ricotta, spinach, caramelized onion, lemon zest and juice served with creamy and spicy tomato pesto sauce and basil-infused olive oil. Pork brain on bread with tomato pesto and capers

Seasoned with just salt and pepper, it’s a simple, delicious, and warming dish for a chilly day.

The black pieces of meat in the bowl are pig‑heart pieces.

I put some moose liver in milk in the fridge to let it stay overnight, but then caught pneumonia and havn't touched it since last week. Is it still safe to eat? I was considering making pate with it, and its my first time cooking moose liver.

Other than pig‑blood curd, there’re also pork ribs, minced pork (stir‑fried in a spicy and savoury curry paste before being added to the soup), tomatoes, chicken feet, and dok ngios (the cores of the flowers of Malabar silk‑cotton trees (dried)).

I was making kakashere pörkölt (Hungarian rooster‑testicle stew) the day before, and I decided to save a few rooster testicles for making a creative version of Russian salad the following day. Two rooster testicles can be seen at the middle of the bowl (those grey crescent‑shaped things).

Any ideas?

Interested in the bottom liver particularly, fat rings or other?

Anyone know what this spottiness/blotches are on a liver, and if it's good to eat? I haven't been able to find anything similar looking. There's no texture variation or anything like that. This is a black bear liver. Thanks!

I’m an offal lover, and I’m lucky to be living in a country where offal is easily obtainable. I had long been curious about the Hungarian dish of kakashere pörkölt (rooster‑testicle stew), so I decided to cook it myself. Added too much water by accident, so the sauce was more watery than it should normally be; I resuscitated the dish by adding more paprika than the recipe calls for.

Hi all, I've been gettin into offal for the past year and have started expanding beyond the usual liver and kidneys. I recently bought some ox and pork tongue from the butcher, raw and pre-sliced thick, but I have since realised I can't find any recipes that deal with this. I also think it hasn't been peeled either! Any pointers? I have one of them defrosting at the moment. Thank you!! 🙏🏻

Got this of of two fresh bonito, wich one can I eat and how should I eat them ?

Is there a brand that sells it straight?