Offal Archive

True to any Turkish BBQ place worth it’s salt, Mangal 2 in London’s Dalston has its meat and offal displayed in a glass case. Glistening in florescent light, it tempts diners with its appearance and freshness. Occasionally, it also defies gravity, as (more…)

Arnavut ciğeri, Turkish for Albanian liver, is actually lamb’s liver. It is cut into strips, pan fried with with onions, dusted with paprika, and served with fresh parsley leaves. I had never had an impressive plate of it outside of Turkey until a trip to (more…)

Is it just me or have the intestines used in pajata gotten bigger recently? I can’t figure out why. Maybe restaurants are back to using the intestines of unweaned calves after switching to lamb intestines after the mad cow fiasco. They weren’t so huge (more…)

Clothing shops display their wares in illuminated window displays. Why should butcher’s storefronts be any different. At this butcher in Istanbul’s Tophane quarter, you always know what offal is on offer, whether it is tripe, hearts, liver, (more…)

In Rome, Easter Sunday is devoted to a blow-out feast on lamb, organs included. The heart, lungs, and spleen are sauteed with herbs and white wine and served as one of the many side dishes of the grilled lamb feast. I get my uncooked organ (more…)