Meat by-products - 8 cooking recipes

It is not for nothing that French gourmets love and respect recipes made from meat by-products. If you do the math, after cutting up a domestic cloven-hoofed animal, the meat yield is 60-70%. The remaining third of the carcass is offal, from which many unusual and nutritious dishes can be prepared. It is important that giblets are cheaper than fillets, but are not inferior in taste. Although individual parts of the liver are considered a delicacy, their value is determined differently. Just remember foie gras. Familiar by-products used most often: heart, liver, tongue, kidneys. They are used to make soups, prepare roasts, salads, stews, and make fillings for dumplings and pancakes. Bones, cartilage, heads and blood should also not be thrown away, because they will make aspic, broth, blood sausage, and jelly. Slightly unusual offal: brains, cheeks, eyeballs, testicles, stomach, spleen, trachea, udder... Not every cook understands what to do with such exotic things. But in Asia and the Caucasus, cooks know how to prepare such food. It’s not for nothing that they say: expanding your gastronomic experience is no less useful than expanding your horizons.