Blog

1

I actually really like liver and other offal (tripe, kidneys, brain, etc), but it's a tough sell for my family (I'm the main cook). I can convince them to have it every now and then, but only for dinner, only infrequently, and only if I buy and cook it myself (because I know how to prepare it so they'll eat it).

However, I'd love to have offal a lot more often, once a week at least, which led me to start thinking of paleo-friendly lunch options that include offal, ideally something that I could get as take-out. Does such a thing exist? Anyone have any suggestions?

I figure it has to be ethnic food (which itself is a commentary on the American diet), most likely Asian. Vietnamese pho would have tripe, but would also come with a big portion of noodles. An adventurous taco joint might have tongue (not really offal), but with too many starches. Irish kidney pie would have potatoes. Maybe a liver-and-greens chinese soup? Anyone?

flag
4 
 I order the pho quite often - bone broth = win! I just tell 'em: A large number 11, hold the noodles, extra meat and jalapenos. They looked at me like I was crazy the first time, but now they are used to it. (It always make me think of Kung Fu Panda - "We are noodle folk!" and "There is no secret ingredient in my secret ingredient soup.") – Dave S. Apr 28 2011 at 15:19
Mmmm...pho - think I'm going to my fave vietnamese place for dinner tonight - this thread made me drool! – Thumper Apr 28 2011 at 16:59
pho is basically just MSG soup. I tried finding a place in NYC that made pho without MSG...no luck. – Futureboy Jul 30 2011 at 17:26
BTW...what happened? did you get banned or something? – Futureboy Jul 30 2011 at 17:26

9 Answers

4

Liverwurst (check out the Wellness Meats grassfed version), or liver pate...2 of my favorite lunch items.

link|flag
3

My suggestions: Chinese for ox tongue, tripe, intestines, tendon; Latin for oxtails, mm.. marrow and meat!; Mexican for pig ear, tripe, cow head tacos; Filipino places are usually pretty solid for offal stews; Japanese Izakaya's will always have heart, gizzard and other delicious nasty bits skewered/grilled for you; Good delis have the hookup for chopped chicken liver ready to snack on. Note.. I live in NY and it's a goldmine here :) Pig face soup or lamb face salad anyone? YUM! Happy exploring!

link|flag
2

certain high quality sausages have offal in the mix. and pates, charcuterie...

link|flag
2

I'd say make a pate... they're pretty easy to make, freeze well and you could just thaw and bring to work as needed, with a little mustard and a some cornichons. hon hon hoh! plus it's cheaper than buying lunch. "charcuterie" by brian polcyn and michael ruhlman has a few recipes. (the stale bread can be omitted, or i'm gonna try to make one substituting dried mushroom powder as a binder). Some grocery stores sell pre made pate but of course, you have to check to see what binders are in there.

link|flag
1 
 Totally reminiscing about a chopped liver and pastrami sandwich on rye that i used to get at the local Jewish deli. Yum!! +1 for pate!! – MKS Jul 5 2011 at 23:30
1

if you're not low carb, the authentic pho places usually use gluten free rice noodles. Also, authentic pho uses bone broth- double bonus!

i love liver too and live tuesdays at my house is one of my favorite meals:).

link|flag
Pho is a once a month cheat for me. SOOOOO good. I always order extra tendon. – Aughra Jul 30 2011 at 15:43
where the heck do you find a pho place that uses real bone broth?! – Futureboy Jul 30 2011 at 17:27
Well it's probably not 3 day epic sally fallon style bone broth but if you ask, the better places make real broth. – Aughra Jul 30 2011 at 17:52
watch out for MSG, though. I don't seem to have issues with MSG which is why I allow for a bowl of pho once a month but I've yet to find a Pho joint that doesn't use MSG. – Aughra Jul 30 2011 at 17:53
1

I like to make raw liver, coconut milk and egg yolk smoothie, other add-ins like grated ginger, berries, bee pollen etc are great... bring with...

link|flag
Wow! Hardcore! How much of each ingredient do you typically use? – Rhubarb Jul 6 2011 at 0:03
I'd guess about 2-3 oz beef liver (grass fed only), 1/3 or half a can coconut milk, 1-3 egg yolks depending on how hungry I am or will be. a few grates of ginger, a handfull of berries, a spoonful of pollen, maybe a spoonful of acerola. It's really not bad! – flashflood Jul 6 2011 at 16:26
Wow! (Yes, I'm still in awe!) I eat all those things, just not in a smoothie together.... you've got me thinking, and I say this with a slight grimace on my face, but I really want to try it... hmmmm. – Rhubarb Jul 8 2011 at 3:18
1

I just had the monkfish liver at a sushi restaurant the other night. It was served as an "appetizer;" you could probably get it to go.

link|flag
1

Ok, not take-out but this chicken liver mousse easy to make at home and very portable, esp if you have a fridge at work. It's also really, really delicious! I mean really, really, really delicious. Almost tastes like cheese (to me, anyway).

http://www.cheeseslave.com/2008/05/14/balthazars-chicken-liver-mousse/

You could make them in ramekins or in a large dish, and portion them out for lunches and use it as a side dish with a takeout meal in a pinch?

link|flag
0

I went out to lunch yesterday with a colleague and had veal liver and onions. It was a first for me and fantastic.

link|flag

Your Answer

Not the answer you're looking for? Browse other questions tagged or ask your own question.