Tripe-o-Phobia (a picture thread)

I love to eat, and I'm as carniverous as the next guy in line at Wendy's, but I've always had The Phear regarding organ meats.

Stir-fried pork kidneys.

http://eat.tanspace.com/photos/The_Porridge-stir-fried-kidney.jpg

Albanian-style beef liver

http://4.bp.blogspot.com/_tqAuwGaWySU/SaDPR1bCsJI/AAAAAAAAEys/LSQrzAJiTgk/s400/Albanian+Style+Fried+Liver+(Arnavut+Cigeri)+-+Shortcut.lnk.jpg

sweetbreads

http://www.eatmedaily.com/wordpress/wp-content/uploads/2009/06/sweetbreads.jpg

scrambled eggs with pork brains and parsley

http://farm6.static.flickr.com/5242/5333529228_1af4592370.jpg

whatEVER the hell this is

http://www.winedanddined.com/wp-content/uploads/2009/10/offal-300x256.jpg

lengua

http://farm4.static.flickr.com/3015/2759281355_4843b1895a.jpg

chitlins

http://26.media.tumblr.com/tumblr_lc7e66hUUX1qbo15ko1_500.jpg

Haha I was about to mention tongue. Anything else I can kinda get with but the idea of eating a tongue just... ow. I keep thinking of a knife cutting my own and I just cant do it.

chicken gizzards

http://gesweinfamily.com/wp-content/uploads/2007/09/chicken-gizzard-medium.JPG

beef tongue is great xp

no wait... pig tongue

head cheese

http://www.artinfo.com/media/image/46438/PaineHeadCheese.jpg

lengua gets a bad rap. it's just muscle! no different than tenderloin really, other than that it's been marinating in saliva and cud for years.

i've had tripe in phở and menudở and liked it in bởth

scrapple

http://www.phoodie.info/wp-content/uploads/2009/12/scrapple.jpg

I've actually had this -- it was so full of spices that it just tasted like any other breakfast sausage.

I think the name "head cheese" is way grosser than the idea of the actual prouct, ugh.

cod roe

http://www.khiewchanta.com/images/cod-roe.jpg

Correction, that was hake roe.

do hake give live birth? or is that an egg sack?

Apparently an egg sack.

Be careful not to damage the sacks. If they burst early on you will have a soup of the small eggs. After boiling for a a few minutes, the sacks solidify like hard-boiled eggs and they can be sliced up neatly. They could be breaded and fried, but I just did them plain.

i love gizzards! and the neck & heart!!

i like most of this stuff! and would definitely try all of it

I don't mind roe in sushi, and there's a kind of fish they grill here whole that has a belly full of small little yellow eggs, and that's pretty tasty... I'd probably try that hake roe sack

popping salmon roe between your incisors is fun

what abt 'soft roe'

fish semen? lol never had that

I forgot that uni (sea urchin) is generally just roe. that's tasty too!

http://upload.wikimedia.org/wikipedia/commons/thumb/f/f4/Uni-ikura-don7030188%E3%82%A6%E3%83%8B%E3%82%A4%E3%82%AF%E3%83%A9%E4%B8%BC.jpg/800px-Uni-ikura-don7030188%E3%82%A6%E3%83%8B%E3%82%A4%E3%82%AF%E3%83%A9%E4%B8%BC.jpg

that bowl looks like it's worth about $150 usd at least

:O

i had soft roe at a restaurant once... we asked the waitress 'is this semen' and she was like 'haha oh no of course not'. of course we looked it up afterwards. it was pretty tasty!

I'm a chicken w/r/t organ meats tho I have enjoyed cuban/puerto rican style tripe soup. scrapple and its cousin goetta were popular where I grew up but I never liked em - not because of the meat mystery the dealbreaker was all the filler and starchy texture. tasted like fried meat-flavored cereal.

chitlins are beyond the pale IMO

btw, this thread is incomplete w/o

Mr Leopold Bloom ate with relish the inner organs of beasts and fowls. He liked thick giblet soup, nutty gizzards, a stuffed roast heart, liverslices fried with crustcrumbs, fried hencods’ roes. Most of all he liked grilled mutton kidneys which gave to his palate a fine tang of faintly scented urine.

mmm barbecued chicken livers

http://www.khiewchanta.com/images/bbq-chicken-livers.jpg

I'd probably try that hake roe sack

I see what u did there.

haha what did I do?