How to Cook Offal – Preparing Liver and Kidney

Tips and Ideas on Cooking Pig’s, Sheep’s and Ox Kidneys and Livers

Sep 25, 2009

With the credit crunch still biting, why not consider introducing cheap but nutritious offal to the dinner menu? Here are ideas on preparing and cooking liver and kidney.

What is offal? Derived from the term “off all entrails”, in culinary parlance, it is anything that is edible from the inside of, or extracted from the carcass of, an animal or food bird, apart from the standard cuts of meat. It includes kidneys, liver, tripe, brains, sweetbreads tongue and heart. It can, technically, also be used to describe fish roe and caviar.

Offal was extensively used over the centuries by poorer households to make cheap, nutritious and tasty meals but seems to have fallen out of favour in recent times. With the credit crunch continuing and housekeeping budgets being stretched, why not consider introducing offal into the weekly meal plan? But do bear in mind the fact that offal will go off quickly so make sure it’s very fresh.

Preparing and Using Liver for Cooking

Livers from chicken, geese, duck and other fowl are usually used to make pâtés but they can be also be gently sautéed, well seasoned, in butter and garlic for five or ten minutes until they are cooked through and served with boiled or savoury rice. They are also often used in forcemeats for stuffing larger poultry such as turkey and goose.

To prepare larger livers from ox, calves, sheep, lambs and pigs, wash them well in cold water and remove any tubes or white connective matter. Ox and pig’s liver have a strong taste and so will benefit from soaking in milk for a few hours (in the fridge) to make them taste milder.

Lamb’s liver can be used for grilling and frying as well as for stews and casseroles as can calf’s liver. Ox and sheep’s liver are tougher and therefore more suitable for stews and casseroles. Pig’s liver, again, is best stewed or casseroled but can be used to make a delicious pâté. This article Recipes Using Liver offers some ideas for cooking liver.

Preparing and Using Kidney for Cooking

Lamb, ox, veal or pig kidneys are very versatile but make sure they are fresh. They should be a nice brown colour and feel firm, dry and plump. Prepare them by removing any white membranes that may still be attached and the hard core and wash thoroughly. Pig’s and ox kidneys are rather strong in flavour so, like liver, will benefit from soaking in milk for a while before cooking.

Delicious, nutritious and cheap, kidneys are very versatile. Lamb’s kidneys are small and are the best type for grilling and frying. They are usually skinned before cooking. Pig’s and sheep’s kidneys are generally better cooked by stewing or casseroling. Ox or veal kidneys are best known for being used in that old fashioned favourite – steak and kidney pudding but can also be stewed or casseroled. This article on cooking kidneys gives some recipe ideas.

Stretch the Family Budget by Using Offal

Introducing offal into the family dinner or lunch menu can be a bit daunting. So start experimenting, initially, with the milder types of liver and kidney such as lamb and veal (or calf) before progressing to the stronger tasting types. Available from most good butchers and supermarkets, their cheapness will help stretch the housekeeping budget further. If liver and kidney don't appeal, this article on cooking heart may help with alternative ideas.

The copyright of the article How to Cook Offal – Preparing Liver and Kidney in Cooking Basics is owned by Elaine Findlay. Permission to republish How to Cook Offal – Preparing Liver and Kidney in print or online must be granted by the author in writing.