, coming to us via the Daily Beast, presents a roundup of ways to enjoy offal, those taste-rich little bits of organ meat that so often end up wasted in conventional cooking and food prep.

With highlights including tripe and onions, calf’s liver with orange (a Mario Batali recipe), and seared foie gras with mango and mango vinaigrette, this article is nice gateway into the many dimensions of a sometimes maligned type of meat.

Image source: Flickr member quinet under Creative Commons

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