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The skinny on organ meats
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Liver and onions, sweetbreads, tongue – just the mere mention of organ meats conjure up pretty intense gastronomic emotions from us. Whether your grandmother swore by her tripe soup to cure everything or anything, the thought of consuming organ meats is usually coupled with a fairly strong “ick” factor.
While they may not have the appeal of a lean tenderloin or piece of delicate white fish, organ meats pack a hefty nutritional punch. For instance liver, the most commonly-consumed organ meat is not just an excellent source of protein but also a source of Vitamin A, several B vitamins, iron, folic acid, copper and CoQ10 an important enzyme needed for cardiovascular function. And organ meats are generally less expensive than the loin, breast, leg or thigh meat.
Here is a quick guide to organ meats to that may mitigate your fears, expand your culinary profile and boost your nutrition.
Liver: When selecting liver, choose one from a younger animal since it imparts a milder flavor and tender texture. Cook the meat until its light pink since overcooking can cause it to toughen.
Kidneys: Opt for beef kidneys as opposed to cuts that come from pork or lamb. Kidneys can be sautéed, braised or broiled. To reduce its strong taste, marinate them in chilled water with a teaspoon of salt for one to two hours.
Heart: Since the heart is a muscle it boasts a very similar taste to steak, roasts or ground beef. Heart contains thiamin, folate, selenium, phosphorus, zinc, CoQ10 and several of the B vitamins. In addition, beef heart contains amino acids that may improve metabolism and compounds that promote the production of collagen and elastin, two proteins implicated in slowing down the aging process. Cook heart meat slowly and purchase only high quality heart organs.
Sweetbreads: Mildly sweet in taste, sweetbreads refer to thymus and the pancreas glands of a calf, lamb or pig. Sweetbreads are often paired with bacon to give a truly protein-packed meal a sweet-salty flavor.
While thinking about feasting on organ meats may make stomachs swirl, their nutritional profile is undeniably robust and given these current economic times, their price tag is very affordable.
