I return to my last blogs with my usual tenacity. You must tell me if I am talking to myself--a bad sign.
Offal, innards and their many varieties interest me because I like to eat them and have enjoyed them as parts of many regional dishes.Although often to food of the poor, they are also the signature dishes of the foods of many countries. I did mention kidneys, sweetbreads, tongue and others; but a appalled to notice that I left out tripe needed for the New Year's celebration food in Mexico, menudo, and compound dishes such as head cheese (tete de Veau) and haggis. I cannot claim to be equally fond of all of them; but it is impossible to know the cooking of their traditional countries such as the many sausages made with these organ meats or the mixed grills such as kokoretsu.
Now, what do you think? what interests you?