1. Offal
VRQ2 Theory Unit 709 UPK 709

2. What is offal ?
The name given to the edible parts, taken from the inside of the carcase (Animal or Poultry)
High in Protein, Vitamins, and Iron
Perishable
Aquired taste

3. Common Examples Liver Kidney Heart Sweetbreads Tripe Brains Oxtail
Tongue
Head
Ears
Feet

4. Storage
Fresh offal is required to be refrigerated at a temp of 1 degrees Celsius.
Shelf life is approx 6-7 days

5. Kidneys
Ox Kidney
Lamb Kidney
Veal Kidney
Pig Kidney

6. Preparation of Kidneys
Kidneys need to be halved and the core removed
Veal and ox kidneys are usually cut off from the core and not halved, due to their size
If the kidneys are strong, soak in milk before use
Pan fried, grilled, roasted and braised are all good ways to cook kidneys

7. Liver Pigs Strong full flavour, mainly used for pate
Calf's Considered the best in terms of tenderness and flavour. Also the most expensive.
Lambs Mild in flavour, light in colour, Tender.
OX or beef The cheapest, coarse in texture, strong in flavour, good for braising
Pigs Strong full flavour, mainly used for pate

8. Examples
Calf’s Liver
Beef Liver
Pork Liver
Lambs Liver

9. Poultry Livers

10. Preparation methods
Peel off fine membrane from the surface using your fingers
Slice into large escalopes, cut out any veins and remove blood clots
Soak in milk if very strong in odour or very bloody
Pass through seasoned flour

11. Cookery Methods
Liver can be pan fried or grilled, to give a nice caramelised surface and pink centre
Usually served with bacon and a sharp / piquant tasting sauce to off set its richness
Stronger tasting liver can be slowly braised to give a firmer and more pronounced taste.

12. Tripe Stomach of the Ox and Sheep Ox; 3 Types – 1. Honeycomb 2. Smooth
3. Feather
Sheep;
Darker in colour, may be boiled or braised

13. Honeycomb Tripe
Feather Tripe
Blanket/Smooth Tripe

14. Oxtail (La Queue De Boeuf)
Should be 1½ - 1¾ Kg in weight
Rich in gelatin
Lean & with no sign of stickiness
Usually braised
Need to be cut into sections at the joints

16. Ox Tongue (Lambs Tongue)
Usually brined at the larder stage
Braised slowly in stock or water
Once cooked remove the outer cardboard skin then placed back into cooking liquor to prevent tongue from drying out.

18. Sweetbreads Pancreas Gland - stomach (Heart shape bread)
Thymus Gland (Neck)

19. Pancreas (Heart shape Bread)
Round, plump and good quality
Calf's considered the best, approx weight up to 600g
Lambs up to 100g
2nd Quality, long and uneven in shape
Also classed as Sweetbreads are the Thymus Glands in the neck (2nd Quality)

20. Veal and Lamb Sweetbreads

21. Good for braising, sauté, grilling
Preparation
Wash well, blanch and trim
Soak in salted water for 2-3 hours to remove any traces of blood.
Good for braising, sauté, grilling

22. Brains Mainly fat Very delicate Must smell fresh
Appearance shiny and bloody
Called “sets”
High in Chloesterol

23. Veal Brains Best Type to use
Need to soak in acidic or salty water to draw off blood
Blanche to remove membrane
Poach, Cool and Slice
Pane and Fry
Poach and serve with Beurre Noir

24. Hearts Lambs Small and light normally served whole
Pig Dark and solid can be dry and tough unless carefully cooked
Ox or Beef Dark coloured, solid, tend to be dry and tough
Calf’s Lighter in colour and more tender

25. Ox Heart
Pigs Heart
Veal Heart
Lambs Heart

26. Food value Excellent source of Protein and Iron. Vitamins A and D.
Low in fat.

27. Cooking methods Mostly braised to tenderise Can be sauté once braised
Remove tubes and excess fat
Most hearts can be stuffed
Season and colour quickly on all sides in hot fat
Cook in a cocotte with a mirepoix of vegetables and stock
Can be thinly sliced and flash fried

28. White Kidneys (Rognons Blanc), Prairie Oysters etc
Lambs Testicles
Raw
Cooked

29. Feet
Animal; Veal, Pig
Poultry; Chicken, Duck

30. Classical Offal Dishes
Haggis (using the lambs pluck)
Kidneys Turbigo
Braised liver and Bacon
Liver Pates (Ardennes, Brussels)
Parfait (chicken and duck and goose)

31. Questions ????