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Finding an Offal Butcher in Los Angeles??

Una_Spremuta | Jan 22, 200802:22 PM

I'm looking for an old-school type butcher in the LA area (preferably on the East side) who regularly stocks such things as calves liver, tripe, kidneys, etc. I've been to both How's and Howie's (two different entities, both in San Gabriel) and neither had calves liver nor a ready supply of stock bones. I've been to my local "Superior" which, for a large chain, gets a certain amount of props for carrying a wide selection of variety meats, but everything is shrinked wrapped and more of often than not there's a faint whiff of not-so-freshness from their meat counter. I'm looking for a small-time place, one that doesn't tout it's $30/lb aged ribeye, but rather can give me stock bones on ready notice or sweetbreads. I've been told that there's "just not a demand" for these things, but I refuse to believe that. Any advice? (I'm willing to drive long distances, if necessary).

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