Probably once a month when I go for DimSum. I like around half the stuff in the Beef Offal DimSum dish. I like the taste but some parts are too chewy and tough.
Probably once a month when I go for DimSum. I like around half the stuff in the Beef Offal DimSum dish. I like the taste but some parts are too chewy and tough.
For the offal eaters: this is well worth trying in the Philippines
https://en.wikipedia.org/wiki/Sisig
Does 雞心豆 count ?
Growing up as a Chinese, I had my fair share of all sorts of offal, from pig's lungs soup, pig's liver and pig's brains. Come to think of it, the eyeballs and testicles are probably the only part of a pig that I've not eaten.
Back in the early 80s in the UK, the butchers in the markets would sell all sorts of offal, but then Health & Safety came along, and you might find the odd liver and/or kidney now. Sheep's brains always went down well.
Sichuan resteraunt, Lockhard Road, harbour side before Marsh Road.
Brain hotpot, perfect combination of spice and creamy brain.
(Wife thinks it's revolting)
Grew up with this. Pork innards porridge. Intestines, liver, kidney, stomach yummy
Liver and bacon a couple of times a year. Pate a bit more often (my PnS has Waitrose Ardennes Pate at the moment which I quite like). Kidneys very occasionally. Sausages a few times a year - traditional ones are in intestines. Haggis every few years, but no idea how authentic it is. I try hard to avoid lungs, hearts etc on the rare occasions I eat Chinese.
OMG
tripe & whatever in the sausage are pretty much all I can think of