Browsing by Category: Offal

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…)

I used to eat at Lo Scoppetaro once a week when I first moved to Rome back in 2003. That and Dar Moschino were two of my favorite spots. For one reason or another, I stopped going to both, but they continued to linger in the back of my mind. (more…)

I am a pretty big fan of intestines. Anything that is a fundamental ingredient in sausage is cool with me and pajata is one of my all-time favorite pasta condiments. I had these mumbar dolması (stuffed intestines) at Çiya Sofrası in (more…)