January 23rd, 2018

   My mother was a cook who often cooked offal for her family, and we grew up, as most boys do, enjoying what ever your mother cooked since it was all you knew, growing up on the bald prairie. It is also true that we were flesh eaters as well but we made no distinction between flesh and offal. Now if my mother was Greek or Italian I could probably attest to her love of offal but she was of English origin and I put it down to her enhanced learning curve and willingness to try everything. I remember everything  tasted pretty good.
   Later in life the pianist and I spent some time in Greece and wandering through the market in Argos one day we came upon the de-fleshed hung lamb, mutton, goat,and calves , all for sale of what was left, offal swinging from the rafters. Brain attached to spine, pancreas, liver and kidneys attached as well, Heart and lungs tied in place, cleaned stomach and ileum and testicles also swinging freely. I recounted to the pianist my mother's culinary exploits and what we relished. Pancreas (sweetbreads), Liver, Kidney, Stomach and Ileum (tripe). Stomach is better tripe than ileum as the lining is thicker and juicier. Brain does not have much flavour so we tried and skipped it, so never risked Mad Cow Disease. A favorite I remember was stuffed heart. Cardiac muscle is tender. Lung is used in wieners so we got it that way. We never tried testicle, possibly a last straw for her. We fed udder to the dog. The pianist was unimpressed with my childhood tales and lucky for me flesh is always on the menu when we married. Still I have to say, by and large offal, is not always awful.