General Chat

The only offal I cannot stomach is tripe (no pun intended)

;-) ;-)

:-D :-D.

My dad used to love tripe and onions yuck

I love tripe!
Mum did a lovely tripe and onions.
Sister and I thought she cooked it in milk, and whenever we could find it, we'd cook it - it was never the same as mum's.
We found out she cooked it in water, and added cornflour!

Lambs liver, dusted in flour & fried with bacon & onions, served with a thick gravy, potatoes and a selection of veg.

Kidneys are OK chopped into a steak & kidney pie/pudding but can't stomach the smell otherwise.

Tripe is an acquired taste - I haven't got it. Did cook Hearts at school. One of the parents ate it!

As a veggie of forty four years standing I can honestly say that the only meat I miss is liver. I can still remember how it tasted.

Which sort of liver, Sharron? I prefer pigs.

As for kidneys - I just fry them :-D

Edit: I wash, de-cartilage (or whatever that hard stuff is) them, and then fry them :-D

You don't think I can remember that do you?

I would! :-D :-D :-D

I never cooked it so I don't suppose I even asked what it was.

We had a few bits of liver over, it was pre packed and in small pieces which suits us fine. I cooked it in butter for 5 minutes and it was lovely and soft. The pieces left over we had for lunch the following day with toast, it was soft enough to spread (like pate) and was delicious.

That sounds lovely, Ann.
I've never cooked liver in butter before - must try it :-D

I checked for recipes on line Maggie and they all said to fry in butter after dipping into flour seasoned and with a sprinkling of thyme. It also said any longer than five minutes it was overcooked so five minutes remove it and keep warm while finishing off. I will do it again like that too.