T Nation

Cooking Organ Meats

I have been meaning to start eating more organ meat and today’s interview with John Paul Catanzaro just gave me one more reason to do so.

I intened to only eat organic meat in this case, but was wondering if anybody has some good recipes. Good recipes would mean recipes that hide the flavor of the meat :)…I have tried kidney and liver before and basically they taste like a**.

Actually, I do like pate’ and rillette and like those.

hll i love most of them but things like beef heart etc can be used in Chili and stews etc for great lean meats


The best kidney recipe I have had involved lots of onions, some tomatoes and some jalapenos. The veges were satueed for a few minutes before adding some well seasoned (salt, pepper, garlic poweder) kidneys. At this point, the heat was turned down and everything was left to simmer until properly cooked.

Sorry that I don’t have a specific recipe but I was a guest and sort of just watched what was going on.

Thanks. I have some chinese acquaintances and am going to ask them about this. If I come up with any recipes I am going to post them here for all to enjoy.

I forgot to mention two of my absolute favorites. The first is tripe. I eat it in menudo. This is a great carb and protein meal. You can find tons of recipes for that or even places that will sell you gallons of it (you just need to supply the container).

Next is one called ‘tripas de leche.’ This is a Mexican favorite and you cook them a lot like brats. Boil them in some beer, season with salt, pepper and oregano then grill them. A lot of people have problems with this dish because the translation is, ‘Guts of Milk.’ If you try them, you’ll love them. Normally, you can only find these in Mexican stores or specialty shops.

Pate isn’t very hard to make yourself. I used to make it once a week at the restaurant I worked for in Connecticut. The people would go nuts for it and pay top dollar. Give it a try if you have a mold or a small loaf pan. If not you can just wrap it in cheese cloth and it would be fine, just not a pretty when you unmold it.

You can substitute beef liver, organic grass fed but, it has a much stronger flavor so you may want to up the spices a bit.

[center]Liver Pate[/center]

3/4 pound of pork livers
1 onion, quartered
2 cups of water
2 teaspoons of instant chicken bouillon granules
1/4 cup of sliced green onion
1/4 cup of butter or margarine
2 tablespoons of mayonnaise or 2 tablespoons of salad dressing
2 tablespoons of Cognac or other brandy
1 1/2 teaspoons of Dijon-style mustard
1/2 teaspoon of salt
1/2 teaspoon of celery salt
1/4 teaspoon of freshly ground pepper
1/8 teaspoon of ground thyme


  1. Combine pork livers, onion quarters, water and bouillon granules in a medium saucepan. Bring to a boil. Reduce heat, cover and simmer 10-15 minutes or until livers are done. Drain, discarding all but pork livers. 2. Place livers in work bowl of food processor. Add green onion and butter; process for 10 seconds.
  2. Scrape down sides of work bowl; add remaining ingredients and continue processing until smooth.
  3. Oil a 2-cup mold, small loaf pan or a small bowl. Pack liver mixture into mold. Cover tightly with aluminum foil.
  4. Refrigerate several hours or overnight.
  5. Turn pat? out of mold and garnish with lemon slice, if desired.

Serve with cornichons, mustard and crackers or crusty french bread.

I never could get into eating offal.

Something about consuming organs that function as a toxin filtration system, I guess…