It was all wrong – you like offal so you've got to be hard.
Beauty offal, if you'll allow the disgusting image.
But with this book on offal guiding you through a Sunday's worth of soaking and poaching these truly odd bits, they can be an elegant dinner on a Monday night.
There's enough gruesomeness on this menu to suggest a change of name to Ooh, We Are Offal (But You'll Like Us!), but we sidestepped the tripe parcel and braised pig's head.
You know you're going to get twenty-one kinds of gross offal, yes, but you don't know which kinds of offal or how gross they're going to be.
With all that butter, booze and cream in it, I think it's the perfect introduction to offal, especially if you're a little scared of it.
Feijoada typically uses offal, so if you're keen on offcuts and have a good butcher, ask for the snouts, ears and trotters for a traditional recipe.
From the crown of this hill of offal and dirt, you can glimpse the Crusader Castle of the Sea, the Great Mosque of Sidon, the roof of the ancient Khan.
Three young laughing women in high-heeled boots and floral scarves lift up their long slit skirts -- as risqué as they get here -- to squeeze past the wall and climb up the mountain of crushed brick, egg shells, tin cans, sodden clothing and offal that disgorges you into the market.
When you get it home, cook your offal as soon as you can – the same day, as a rule.
