3 Recipes for Offal That Take Your Cooking to the Next Level.
Offal may not be to everyone’s taste. The thought may even send some people reaching for a napkin.
South Africans are no stranger to Offal though, with a plethora of dishes and recipes including the most interesting and unique parts of an animal one can think of.
We leave nothing to waste and today we’re diving into three Offal recipes that you should try at least once in your lifetime whether making it yourself or trying someone else’s.
Let’s dive in shall we?
Beef Liver & Onion
Nothing pairs quite as well as Liver & Onions, in fact, we have two recipes that include liver, and both are just as exquisite as one can expect.
The classic dish involves beef liver which can be a more “potent”, form of liver, that’s why soaking in milk is crucial to avoid a bitter surprise.
Slicing this bad boy extremely thin while also coating it in a dusting of flower give an interesting crisp while thickening the sauce at the same time.
Method:
- First, give the liver a quick milk bath (soak in milk for an hour) – it’s like a spa treatment that reduces the bitterness.
- Pat the liver dry, season with salt and pepper, and give it a light flour dusting.
- In a pan, melt half the butter with oil over medium heat. Add onions and caramelize them gently – patience is key here.
- Once the onions are golden and sweet, remove them and add the remaining butter to the pan.
- Fry the liver slices for about 2 minutes per side
- Return onions to the pan, add a splash of vinegar or wine if using, and warm through.
- Serve with a side of mashed potatoes or a simple salad.
Ingredients:
- 500g beef or calf liver, thinly sliced
- 2 large onions, thinly sliced
- 2 tbsp flour (for dusting)
- Salt and pepper to taste
- 4 tbsp butter
- 2 tbsp olive oil
- Optional: a splash of balsamic vinegar or red wine for deglazing
Peri-Peri Chicken Livers.
Substantially less bitter than the beef liver, chicken livers don’t need a milk bath and instead get coated in a delicious, spicy, and tangy sauce that sees even those who can’t stand the thought of offal, dipping their bread into.
Method:
- Heat oil and butter in a pan over high heat. chicken livers. Sear them until browned on the outside but still pink inside – a balancing act.
- Lower the heat to medium and throw in your onions and garlic.
- Add in chili, paprika, and chicken broth. Let it simmer for a few minutes – let the flavors mingle like guests at a party.
- If using, add a splash of cream for a smooth finish.
- Season with salt and pepper, garnish with parsley.
- Serve with crusty bread or over rice, and let the bold flavors dance on your palate.
Ingredients:
- 500g chicken livers, cleaned and halved
- 1 onion, finely chopped
- 1/2 tbsp of paprika
- 1 whole sliced birds-eye chilli with or without seeds
- 1 tin of Tomatoes
- 3 garlic cloves, minced
- 1/2 cup chicken broth
- 2 tbsp olive oil
- 1 tbsp butter
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
- Optional: a splash of cream for richness
South African Style Tripe (Mogodu)
Tripe is the lining of the stomach of numerous animals. In this case, we’re using a cow’s stomach.
One thing that needs to be noted. Washing the stomach lining is crucial. This removes the bitterness as well as any left-over bits that could still linger within the tripe itself.
Method:
- In a large pot, heat oil over medium heat. Cook onions and garlic until soft.
- Add tripe and fry until it starts to brown slightly – getting a bit of character.
- Stir in curry powder, turmeric, and paprika, coating the tripe well – it’s a flavour party.
- Add tomatoes, broth, bay leaves, salt, and pepper. Bring to a boil.
- Reduce heat, cover, and simmer for 2-3 hours until the tripe is tender – patience is a virtue.
- Remove bay leaves, and adjust seasoning if needed.
- Serve hot, garnished with parsley, and perhaps with a side of pap or bread for a truly South African experience.
Ingredients:
- 1 kg clean tripe, cut into bite-sized pieces.
- 2 onions, chopped
- 2 tomatoes, chopped
- 3 cloves garlic, minced
- 1 tbsp curry powder
- 1 tsp turmeric
- 1 tsp paprika
- Salt and pepper to taste
- 4 cups beef broth
- 2 bay leaves
- Fresh parsley, chopped for garnish
- 2 tbsp vegetable oil
Exploration in cooking is one of the most enjoyable aspects of the task. Tasting new things, creating your recipes, or even just trying it for the sake of exploration.
Give these dishes a try, who knows?
Maybe a few culinary doors may open for you and your kitchen!
