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Your favorite unsual meat/animal parts?

FYIImaSpy

FYIImaSpy

Member
I've had tripe and liver before and not a big fan. Had beef tongue for the first time yesterday, and it tasted so good (once you get over the eww factor). The texture and flavor was not at all what I expected.
What are some unusual parts of cow/pig/chicken that tastes awesome?
 
None. I don't eat internal organs, or anything outside of the mainstream with meat. The closest would be naturally cased sausage and hotdogs. I like the crunch.
 
Lamb rocks...

lambchops.jpg
 
Goat brains - spiced up and sauteed with hot peppers, eaten with freshly baked naan bread and onions. Delicious

Cows udders - made into kebab. Mind blowing, freaking amazing

Raw baby octopus - in freshly grated wasabi, pretty good

Fish eyeballs - as part of a fish stew. No thanks

Fish eggs (not caviar) - fried in large lumps. Awesome

Beef tongue - enjoyed it

Some other stuff that I forget ...
 
I've eaten a lot of tasty animals and guts, gator, buffalo, turtle, frog, deer etc. They were okay, nothing special if you ask me.

However, chicken gizzards, hearts, and livers are one of my favorites. Especially gizzards, I love them.

I had deer liver and heart once, I didn't really care for it, as a matter of fact, it was nasty. Of course, I found out later it was my fault because I didn't remove the skin from the liver before I prepared it. It was so bad I won't even try it again though. That was back in 1982 and I've never forgotten how bad it was.
 
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Sweetbread
From Wikipedia, the free encyclopedia

Sweetbreads are the thymus (throat sweetbread) and the pancreas (heart or stomach sweetbread), especially of the calf and lamb (although beef and pork sweetbreads are also eaten).

The "heart" sweetbreads are more spherical in shape, and surrounded symmetrically by the "throat" sweetbreads, which are more cylindrical in shape.

One common preparation of sweetbreads involves soaking in salt water, then poaching in milk, after which the outer membrane is removed. Once dried and chilled, they are often breaded and fried. They are also used for stuffing or in pâtés. They are grilled in many Latin American cuisines, such as in the Argentine asado, and served in bread in Turkish cuisine.

The word "sweetbread" is first attested in the 16th century, but the logic behind the name is unclear.[1] The bread element may be related to "bræd," meaning "flesh."[2]


Sooooooo yummy.
 
I am not normally a fan of organ meat (I hate liver and would never try kidney), but when I was in China I had lamb stomach several times. It was sliced thin, seasoned, and barbecued. A little chewy but very good! I also tried a few liver things there as well as intestines and I didn't like them. And I had the opportunity to eat brains but did not.
 
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