I realised today that I had six weeks and four days left in my offal adventure. I’m pretty amazed that the end is drawing so close so quickly. I still have posts to write up and projects in the pipeline. I even still have offal to try! The offal freezer drawer is two thirds full still. Decisions, decisions …
What I am doing today is sharing the things I’m going to try and make in December (once I have my job applications, lectures and articles out of the way). Really I want to pick your brains, avid reader, and see if there’s anything I’ve left out.
- BRAINS … I’m not a zombie (and I not sure I get the zombiefication of popular culture), but I do want to eat some brains. I think maybe a venison brain? If not it will have to be a pig brain.
- PIG STOMACH: the Tripe Shop in Leeds market sells them. You’re meant to eat them dressed in salt and vinegar. That seems like ultimate offal to me. I do however, enjoy a challenge. If I eat them all can I call myself a Yorkshirewoman?*
- CURED KIDNEY – so I am made pancetta, and am clearly now a curing goddess. I’m going to try and salt some kidney. I don’t know where that will take me, but I’m willing to find out.
- Real MINCEMEAT. I don’t think that’s particularly offal, but it is pretty medieval. And festive. And I love Christmas. I *will* get unbearable; I like the John Lewis adverts; I own TWO Christmas jumpers (not even ironically).
What else? What else have I discussed and tweeted and forgotten to write down? What would YOU do, if you were me?
And just to get you in the mood, here’s a photo from two years ago, of me getting intimate with the YULETIDE BEEF …
*I would never do that. I am totes Lincolnshire, through and through.**
**I hope my insides don’t look like the inside of Lincolnshire which would be mostly brussel sprouts, sausages and illegalr migrant workers.
offallygood 
Brains in butter, a la Hannibal Lecter in Hannibal. Oh my god, nothing has made me salivate quite so much in writing (though HIS brains are human).
Hi, I am devoted follower of your blog and have a real love for offal. Not in the macho, extreme food kind of way, but real genuine love of alternative textures and dislike for wastage. I am surprised that you have yet to try brains. I particularly love cow’s brain cooked in spicy/creamy curry. It’s a specialty in Sumatra.
I am too – brains are something I’ve not seen for sale – and I guess they’ve just dropped through the offal net! I’m thinking some juniper and orange festive brains?
I think only pigs and lambs brains are legal to sell in the UK – I looked into it about a year ago and it annoyed me. However if you have a hunter as a mate, I’m sure they won’t mind holdingback the grey matter for you! And I’m in love with Christmas, I am going to annoy the hell out of everyone ever with all things Christmassy.
I promised my bf to not Christmas very much until the actual 1st December – but am doing some stealth Christmas at work xxx
I am not sure about pig stomach but I have had beef stomach. There is a traditional Mexican soup named Menudo that is to die for!! I didn’t know about it until a few years ago but now I order it any time I see it on a menu!
Menudo has had a lot of praise! It’ll be eaten next year, for sure. Not sure there’s time left this year x
I’ve heard great things about Menudo!