The only allure for me would be to experience the "old school" flavors from cooking recipies developed a few hundred years ago.
I've had tripe, once, and that was enough. Never had lung, kidney, most other organs. If they are anything like tripe, I'll pass. Liver and heart is about as far as I've ventured.
I like my beef lips, eyeballs and heart finely ground, seasoned and canned with a SPAM label on it ... that's the limit of my curiosity these days.
I eschew giblet gravy. When I worked at a deli, I tried liver and tongue. The liver was very strong/gamey and my boss liked hers done med to medium rare. Eewww! The tongue had a most naseating texture. More eewww!
I like my beef lips, eyeballs and heart finely ground, seasoned and canned with a SPAM label on it
🤣🤣🤣 That right there is hilarious!!
The Hawaiians LOVE spam since US Mil brought it there during WWII. It is tasty when baked or sliced and pan fried. I would have never guessed that they would embrace it and create so many Hawaiian dishes with it. 75 years later it is still a staple there.
I've heard of Hawaii's love of spam. Been a fave of mine since childhood, especially 'lovely' with eggs. (m.youtube.com) It's so good, I could break out in song! (m.youtube.com) 😉😄
(You knew these links were coming, didn't you? Hahaha!)
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