I have gone a little nutty for Hannibal this summer, and it got me thinking about organ meats. Hannibal Lecter, as portrayed in the TV series, is quite the organ meat connoisseur. Not content to simply dine on "veal" or "loin," he goes out of his way to procure less highly-prized meats, including lung, tongue, heart, thymus, liver, pancreas, kidneys, and more.
I'll be honest with you: I have zero experience with organ meats. My whole entire life I think I had maybe one bite of liver (gritty) and I once accidentally ordered pho with menudo (rubbery). So when I say "organ meats are gross," let's be clear that this is strictly an emotional reaction, and not a judgment on how organ meats actually, you know, taste.
Unfair? Yes. But still. Gross.
However, organ meats can (I have been assured) be both delicious and nutritious. Sweetbreads (thymus gland) can be served breaded and fried; they taste sweet and rich, with a creamy texture. Liver, dubbed "nature's multivitamin," is an excellent source of protein, vitamins A and B, folic acid, iron, copper, and CoQ10. Brains are apparently tasty in tacos.
The truth is, I might be tempted to try organ meats if I could find someone to cook them for me. Looking at organ meats raw in the package is a hard-core turn-off. But after having browsed the internet reading articles and checking out pictures, I begrudgingly have to admit that some of those dishes look pretty tasty. I would try them. (Maybe just a bite.)
Alas, I live in a rural area where organ meats are not part of the local culture or cuisine. Short of being invited over to a gourmand's house for a dinner party, of course. And even then, I really do have to draw the line at eating people meat.
Image of roasted sweetbreads courtesy Flickr/ulterior epicure
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