Offal

I'd like to try testicles.

>also wonder if it would do well in a pie
A mini pate tart doesn't sound all too bad

When cooking tongue, remember to clean it properly. Shock it in boiling water. Take it out and scrap off the outer layer on the surface of the tongue.

For kidney, cut the kidney open in half, wash the inside very well. Then soak in water change regularly (if you don't do this, your kidney dish will smell and taste like piss).

For feet, if there are fur, burn it first, shock in hot water, scrap off the outer skin layer.

Gizzards, cut open, wash inside well, unless you want to eat chicken's last meal. Same for stomach and intestines.

Liver, must be fresh, must not have weird colors.

I don't think parents teach their children proper food prep knowledge anymore. One more generation it'll all be lost probably.

Never had beef tongue but I like to pickle deer tongue and eat it on sandwiches. As for offal I usually just fry it up with onions and eat with ketchup. Sometimes I bread it before I fry it.

OP here: would that be anything similar to pic related? If so, I might give it a shot.

sweetbreads can be amazing
duck and goose liver as well (even if not fattened)
those are probably my favorites, but good stuff can be done with almost anything

not that poster, but you could do that, or look into something called a torchon
basically wrapping it up in many layers of cheese cloth or lint free cooking cloth, marinating with some booze and aromatics, then cooking

Liver is my favorite offal, especially in pates. Kidney is my least favorite. Tripe I'm okay with, but really need to be in the mood for.

Braunschweiger?

I honestly just wanted to see if I could spell braunschweiger desu.

Speaking of tripe.

Asians like tripe crispy while europeans cook it till it's mushy.

What kind of tripe do you eat?