I am looking for recommendations for offal of the liver/kidney/sweetbreads/brain variety (organ meats) in the Boston area. I will confess, ever since I was a kid, the smell of liver frying, or chicken gizzards boiling away on the stove was downright nauseating to me.
I'm pretty adventurous in most other ways, I'll eat anything raw, have eaten all kinds of game, have had tripe, chicken feet, and foie gras (that doesn't count in my book - there's no trace of that "livery flavor").
Any recs for "gateway" organ meats that are perhaps challenging looking, but are on the mild side, organ-flavor-wise?
Updated 1 year ago | 14
Updated 2 years ago | 1
Updated 1 year ago | 4
Updated 11 months ago | 0
Updated 1 year ago | 13