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The different types of organ meat contain lots of minerals and vitamins, to the point of sometimes being referred to as “superfoods”; despite that, many people still have prejudices towards consuming organ meat. The Benefits of Consuming Organ Meats
Do you eat organ meats?

If so, do you have low-carb recipes or do you just cook organs such as liver in butter?

If you don't eat organ meats, why not?
 

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Not often. I avoid liver and kidneys because of their filtration role in the body. I've never cared for the texture of sweetbreads or brains. But I've eaten tripe and I like it; it's just fairly time-consuming to prepare so I don't. Tongue is tasty; it helps to not serve it whole. :wink2:

But my most recent and happiest discovery is heart (well, beef heart; chicken hearts are just okay and I haven't yet tried pork heart). Around here I can buy hearts pretty much prepped (valves and major blood vessels removed). Just season it the way you like to season beef, wrap it in heavy-duty foil, and bake for 3 to 3-1/2 hours at 325*F. Ready to serve. I suppose it could go into a slow cooker, instead, for more time at the "High" setting (slow cookers only get to around 250*F); I've never tried that. It tastes beefy without the mineral taste some cuts of meat acquire.
 

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Occasionally, usually when he have Turkey over the holidays - turkey liver etc - love the taste. I find beef liver a little too strong a taste but used to eat that as a kid more so than I do now.

Although this isn't an internal meat ever had cows tongue? My mom used to make cow tongue sandwiches for me all the time when I was a teenager. I liked it although you get tired of it pretty fast!
 

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I got a Joule "sous vide" for Christmas. May have to try liver in it to see if the lower cooking temperatures has an effect on the sharp taste. I know it sure makes cheaper cuts of meat a lot more tender.

I've been kind of limiting organ meat to chicken livers, but need to look at expanding. I had eggs and brains for breakfast when I stayed overnight at a friends when I was a kid. It was really good, until I heard it was brains.
 
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I tried soaking some calf liver in buttermilk, then cooked it it the smoker. I think I kept in the smoker too long.
 
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This topic has me crackin' up.
When I was a kid, I had a Russian piano teacher. Her husband was Romanian & he considered himself a connoisseur of clothing, watches, jewelry and the "best cook in the world."

He'd constantly make me taste whatever masterpiece he made in the kitchen. Once, he wanted me to try his "Sweetbread." I love bread, so I was anxious to try it. When he opened the oven, I saw what it was & asked him, "What the hell kind of bread is that?" After he told me what it was, I refused to eat it & he got really MAD & started swearing at me in Romanian while I ROFLOL!

Liver? I don't eat it. As a child, my parents made it & I ate it....after smothering it in half a bottle of catsup to cover up the taste & smell.
 

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I eat liver on occasion. (Chopped liver was a regular at family gatherings when I was a kid; my mother would fry liver for dinner, overcook it, and I'd have to use catsup as lubrication to get it down.) Mrs. S. is a big fan of liver and chicken hearts and gizzards.
 

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I love calf liver fried in onions, but have not had it in years. Also I started having gout attacks this year, and any 'organ' meat is off limits for those with a tendency to have gout attacks....so in this lifetime, my liver eating days are over....
 

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I eat liver on occasion. (Chopped liver was a regular at family gatherings when I was a kid; my mother would fry liver for dinner, overcook it, and I'd have to use catsup as lubrication to get it down.) Mrs. S. is a big fan of liver and chicken hearts and gizzards.
When I was a child my mother would cut liver into strips to make it look like French fries, bread it, deep fry it and serve it with catsup.
 

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I grew up on a farm/ranch and tongue was my father's favorite dishes.
When I was a kid & didn't now what it was, I liked tongue - especially the tough, bumpy part.
After I found out what it was, I've never been able to eat it. Maybe if it was cut up & disguised, I could.
 

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None whatsoever nope. I hate liver of any kind. Just don't like the taste. Beef tongue I've had and its ok but the texture turns me off. Never even though of eating kidneys or heart. I've had brains from a goat and its barely palatable but the thought.........
 

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I did many years ago before I learned that they give antibiotics to meat animals. It's a shame. I made great liver with onions.
 

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chargette, if you are near a natural foods store, typically their meats are not routinely treated with antibiotics; they're administered only if the animal is sick. The meat is more expensive (for that and other reasons) but it might make a more healthful treat when you eat liver.
 

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I've had beef tongue and I like it just not enough to have it often. I ate a couple questionable things with my father when I was very, very young but not as a adult.
I've tried organ meat off and on but I just don't have the taste buds for it. Kidney stew? Nope, no taste for it. Same with liver and onions.
 

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I don’t worry about keeping fats up and protein down. I eat meat, so I get plenty of both. Still in ketosis and crushing workouts. Organ meats can be quite good I’ve enjoyed lamb heart and chicken liver myself just this week, but they aren’t a requirement for keto or human health. I don’t recommend them unless someone’s really curious.
 
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