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VARIETY MEATS
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Although considered choice morsels in Europe, variety meats are less well known in the United States.  Variety meats include organ meats, glands, and other meats that are not part of a dressed carcass of beef, veal, lamb, pork, or poultry. In some tribal and early historical cultures, people believed eating certain animal organs conferred characteristics of the animal. For instance, eating heart might give one strength and courage. Although considered choice morsels in Europe, variety meats are less well known in the United States. VarietiesVariety meats include beef, pork, lamb, and poultry liver, kidneys, sweetbreads (thymus gland), brains, heart, tongue, tripe, feet, and tail. Generally variety meats from young animals are milder and more tender than those from older animals. Liver and heart are available frozen as well as fresh. Tongue is available fresh, pickled, corned, and smoked. Sweetbreads consist of two lobes—the throat lobe and the heart lobe. The heart lobe has a more delicate taste and texture. Tripe, the lining of a cows’ stomach, comes in three kinds: honeycomb, pocket, and plain or smooth tripe. Honeycomb is considered the most tender. Pigs feet, or trotters, are available fresh, pickled, and smoked. AvailabilityMany variety meats, particularly the common ones such as liver, heart, oxtail, and pigs feet, are available in supermarkets. Most variety meats can be purchased in specialty butcher shops, though some must be special ordered. Preparation, uses, and tipsBefore cooking brains, blanch them briefly to firm them, or soak in several changes of cold, acidulated water, made by adding a small amount of vinegar or lemon juice to water. Sweetbreads should be soaked in several changes of acidulated water for best flavor. Remove membranes or excess fat from the exterior of specialty meats. Split kidneys and remove fatty tissue and veins. Scrub tongue. To disjoint oxtail, cut into sections with a sharp knife; avoid cutting the bones. Sautéing Slice sweetbreads, brains, heart, or liver and dredge in flour and spices if desired. Heat butter or oil in a skillet. Sauté over medium heat until brown on each side and done in the middle. Braising Heat cooking liquid with herbs, spices, and vegetables in a Dutch oven. Add brains, heart, kidneys, tripe, tongue, oxtail, or pig’s feet (it is best to use just one type of meat at a time). Cover and cook in the oven at 325°F (160ºC), or simmer on the stovetop from 45 minutes to three hours, depending on variety meat used. Poaching Bring court bouillon (broth or wine with vegetables or herbs) or cooking liquid to a simmer. Add brains or sweetbreads and simmer over low heat for 20 minutes. Drain and serve. Broiling Arrange split kidneys on skewers and brush with oil and seasonings. Place on a broiling pan 3 inches (7.6cm) from the heat source. Broil until brown on the outside but still tender on the inside, approximately 5 minutes on each side Microwaving Place liver in a dish and cook on High for 7 to 8 minutes per pound. Place heart in a dish, add broth, cover, and cook on High 45 to 50 minutes per pound (454g). Place kidneys in a shallow baking dish and cook on High 11 to 12 minutes per pound (454g). Place oxtail in a shallow baking dish, cook on high for 5 minutes, turn, and cook another 6 to 8 minutes. Add water, cover, and cook 6 to 8 minutes. Put tongue in a casserole with cooking liquid and cook on Medium until tender, about 70 minutes for 2 1/2 pounds (1.125 kg). Place brains in a casserole and cover with broth. Cook 6 to 8 minutes on High, then 10 to 12 minutes on Medium. Drain, dredge with bread crumbs, and cook another 5 minutes on High. Cover sweetbreads with cold water and cook on High until boiling. Drain, add broth and butter, cover, and cook another 3 to 5 minutes on Medium. Nutritional HighlightsHeart, chicken, 1 heart (raw) Liver, chicken, 1 liver (raw) Brains, beef, 4 oz. (113g) (raw) Kidneys, beef, 4 oz. (113g) (raw) Tongue, beef, 4 oz. (113g) (raw) Tail, Ox (soup), 1 packet (74g) (dehydrated,
dry) Feet, pork, 1/2 foot (95g) (raw) Sweetbreads (thymus), 4 oz. (113g) (raw) *Foods that are an “excellent source” of a particular nutrient provide 20% or more of the Recommended Daily Value, based upon United States Department of Agriculture (USDA) guidelines. Foods that are a “good source” of a particular nutrient provide between 10 and 20% of the USDA Recommended Daily Value. Nutritional information and daily nutritional guidelines may vary in different countries. Please consult the appropriate organization in your country for specific nutritional values and the recommended daily guidelines. |
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