How can I eat organ meats?

by (3737) Updated January 27, 2012 at 4:12 AM Created December 05, 2011 at 1:47 AM

I'd like to eat organ meats but it makes me uncomfortable. I think I could get used to liver spread but I don't think I could prepare those items myself. I realize that we shouldn't be eating processed foods but is there something which I can buy which would hide the organs from me? Like an organ meatball or something.

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13583 · December 05, 2011 at 2:21 AM

Beef tongue and heart are muscles and taste like beef to me. They only might be weird in texture to some. Tongue is best slow-cooked and I like heart grilled like a steak.

The only way I can eat liver is to smother it in bacon.

Kidney tastes and smells like the bodily function is performs and I won't be attempting that again anytime soon.

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10004 · December 05, 2011 at 1:52 AM

You could buy liverwurst or braunschweiger. US Wellness Meats makes both of these from grass fed animals.

If you don't feel like buying online yet you can just buy some braunschweiger at your local grocery store and give it try before committing to a large online order.

472 · December 05, 2011 at 6:27 AM

Find a really good restaurant in your area that serves organ meats. IMO, the best way to not be horrified by them (if you've been socialized in that direction) is to have them first prepared by a professional. Then, once you have a guidepost by which to judge quality and flavor, you can start experimenting at home. Bone marrow, chicken liver terrine, and sweetbreads are usually good places to start.

Also, if you want to try cooking them at home, pick up The Whole Beast: Nose to Tail Eating, by Fergus Henderson. He's a world renowned chef who is famous, in part, for resurrecting the fine consumption of offal.

5763 · December 05, 2011 at 7:11 AM

I ordered some lamb lungs and beef pancreas from my local farm, along wiht my usual offals and meat this week. Lets see how those taste :)

40652 · December 05, 2011 at 1:55 AM

Don't like organ meat? Don't eat it. No rule says you have to.

461 · December 06, 2011 at 3:43 PM

Here's a great way to get some liver into your diet. I forget where I saw this tip but it's pretty rad:

Buy grassfed beef liver and throw it in the freezer. Next time you make burgers shave off some thin slices and mince it up (still frozen) in a food processor. Now add in that fine ground liver to your beef/pork/lamb/whathaveyou burger mix. If you add too much you'll definitely taste it, but if you do 10-15% liver and season well you'll barely know it's there!

4232 · December 05, 2011 at 4:19 AM

I slice and fry up my Wellshire and US Wellness liverwurst (beef or turkey) and head cheese in Kerrygold, it's like sausage patties!

6629 · December 05, 2011 at 2:36 AM

Eat some liver or heart or kidney in a sausage once a week or so and you will get your fill without being grossed out by the smell of texture (if that bothers you).

7185 · December 05, 2011 at 2:21 AM

I like (chicken) liver barely seared, but I don't think that's an easy initiation to organ meats.

At Thanksgiving this year, someone who had never eaten organs before had multiple servings of the dirty rice (which can be made with riced cauliflower). I think what made it easy to eat was that the liver was in small pieces, heavily flavored, and very well cooked. So that might be a great place to start.

291 · December 06, 2011 at 2:37 PM

I've been looking for ways to eat more organ meats too. Yesterday i bought some frozen chicken livers, put them in a food processor to chop into small chunks and added to a curry dish. If you like hot, spicy food this disguises the taste and texture quite well

5351 · December 05, 2011 at 11:37 PM

Having now eaten some of the beef liver pate I made yesterday, it is absolutely the best thing ever!

784 · December 05, 2011 at 10:00 PM

I have a roasted beef heart in the fridge right now, and it's a little off putting to look at. I either have been slicing it thin and cooking it with some bacon, or cubing it and putting it in scrambled eggs. Stuff like that. I don't get too many hearts every year, only if I get a cow done or my neighbor gets one done. I think if I ate it more often I'd get used to it.

I second the idea that beef liver is kind of strong. I've never had lamb liver, but chicken and turkey liver are good. My grandmother always liked calf's liver.

5351 · December 05, 2011 at 11:08 AM

I guess maybe I'm lucky, we had liver and kidneys in meals growing up. I hated it of course, but then there was a lot of food I hated, and at least I knew it wasn't going to kill me. So when I went Paleo I owned the decision and chose to start with liver. I've got a tongue in the freezer now, and I'm not going to think negatively about it at all. Things actually taste better if you actively choose to eat them, your brain 'rewires' itself.

1212 · December 05, 2011 at 3:06 AM

The way I deal with organ meats (beef liver and heart) is to slice them, simmer them for several minutes, process them in a food processor and then put them through a sieve or food mill. The result is very smooth and homogenous with no surprises...very palatable.

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