Offally Good – From Nose to Tail

Can it really be true? Is offal finally considered mainstream? Will we all be eating brains for dinner? Kate Krader reports for Bloomberg in this compelling article.

Bloomberg Offal Article Screen ShotChef Chris Cosentino is a master of offal, the non-primal cuts from an animal, and one of its biggest proponents in the United States. In fact, his restaurant Cockscomb in San Francisco is named for an underused part of the bird.

“I’ve spent two decades learning about, cooking, and getting creative with offal. It’s become my signature as a chef,” he writes. Indeed, at his former restaurant, Incanto, Cosentino went deep into the “bowels of anatomy,” serving up chicken gizzards and duck testicles.  – Offal Good intro, Chris Cosentino
You can benefit from those decades of research with Cosentino’s new book Offal Good: Cooking from the Heart, with Guts,  which will be released this Tuesday, August 29.

candied-cockscombs-with-cherries-and-vanilla-rice-pudding-recipe.jpgCosentino shared his recipe for Candied Cockscombs with us, which are surprisingly cooked in a sweet cherry syrup and served with a bay leaf and vanilla-scented rice pudding. Want to try it at home? Call us at 800-327-8246 to order this usually chef-only ingredient. We do supply other interesting bits and bobs to chefs, including duck hearts and tongues.

Interested in exploring offal? Start with veal sweetbreads, available for home cooks at Learn more about how to prepare this succulent bit of offal here.

Veal Sweetbreads.jpgOf course all our prepared liver mousses and even foie gras can be filed under offal. Ready-to-eat and easy to enjoy, these prepared charcuterie items show that offal has a long history in cuisine.

Are you a fan of offal? What’s your favorite bit? And do you cook it at home? Tell us about your nose-to-tail adventures on social media by tagging @dartagnanfoods on Facebook, Instagram or Twitter.

One Comment Add yours

  1. Rev. Margaret V L Tyson says:

    My favorite offal is chitterlings, (pig intestines) which are considered a delicacy in my southern American (US) culture. The chitterlings are washed and picked clean several times (removing fat and debris), boiled for an hour with onions, bay leaves, vinegar, crushed red pepper, and salt. Water is poured off and discarded with original spices. Then chitterlings are washed again and cooked for several hours in fresh water using new onions, spices and vinegar until tender. They are delicious!

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