I love Cow tounge! It makes the best gravy when smothered with onions over rice, if you can get past the hair.

As for as hog head cheese goes, there's little butcher shop in my home town that makes one so good it would rival any silver spooned pate. I love the stuff on Saltines.

Remember sausage and boudain were, and sometimes still are, made from cleaned intestine. Lewis and Clark made a recipe for buffalo boudain when they explored the Louisiana territory.

Sweatbread and tripe, which I'm still not sure what organs they come from, can be cooked to taste great, but not a personal favorite.


Like campcook, my mom to, used to eat the brains as well, even squirrel brains. Recent desease spikes stopped that, not to mention, seeing squirrel heads in the gumbo pot creeped me out.


Yes, I'm cajun and will eat almost anything. You have to be willing to try things. Think about the first guy to try an oyster. He was a brave son of a gun and got rewarded with a delicious rock! Dolly Madison, 4th presidents wife, loved Oyster Ice Cream---now there's a dessert.

The heart and liver are very good fried in corn meal with onions.

Never ate kidneys. . . .they say you just boil the pi$$ out of them. . . .

Bear Grylls would eat that stuff raw.......


Tbar

I was told sweetbread was made from the fatty glands around the neck. All I know is its good. I can eat all the calf fries, barbecoa, tripe, menudo and lingua u got. I cant imagine eatin a kidney. Or chicken feet.

YUCK!!!!!!!!!

wth?

We always brought mushrooms, onions and butter to deer camp for liver!!! love that liver!!!! At home I'll batter thm with a little flour.