Offal!

Hi neighbors! Do you or someone you know regularly cook with offal? I'm talking about the cuts of meat that most people avoid... brain, guts, feet, head, etc? I'm a journalist and I might use you in a story I'm working on. Send me an email at [email hidden] if you know of anyone-- thanks!

Traditional Italian cooking has always included the offal: Tripe (cow stomach lining), caposella (sheeps head), pork livers with bay leaf.
Some Slavish dishes have included pigs knuckles/feet, cow cheeks and chicken necks.
The poorer the peasant stock the more creative the cook!

I don't cook it but I do love it. Tongue, sweet-breads, heart, some liver, etc. Land, air and sea.

I also love it (in modest portions) but rarely cook it. I was raised on sheep's brains, steak-and-kidney, and lamb's fry. Also like the huge variety of blood puddings from many different countries. Still hanging out for the opportunity to try snail liver pate (2000 snails per pound).