Once the foundation for many a delicious dinner among Irish households, offal has fallen off in popularity in recent years.
However, the versatile cuts of meat - which are typically less expensive and therefore more sustainable than others - is having something of a renaissance among shoppers.
Sarah Kelly, co-owner of the Village Butcher Shop in Ranelagh, joined Drivetime to discuss why more people are returning to the traditional off-cuts like kidney, heart, liver and tongue. Kelly notes how when people started earning more money, the cheaper cuts weren't as enticing or popular.
However, she added, there are many nutritional benefits associated with offal.
"Offal is the most nutritious of all meats out there", she said. She added that this seems to be one of the main reasons that some of us are rediscovering these cuts of meat.
According to studies, veal, and beef liver is richer in iron, zinc, magnesium, and calcium than in muscular tissue, which is where most cuts of meat are taken from, for example.
Bone marrow is full of gelatin and collagen, which is particularly beneficial for skin, hair, nails and joint health, Kelly adds. "It's important to cook it first", she cautioned, pointing to "fads" of people eating raw offal which she wouldn't recommend.
Marrow comes in the bone and can be roasted, and then is scooped out of the bone and spread on toast, steak and more. "I suppose years ago they would have fried bread in dripping", Kelly said.
Sweetbreads, the pancreas of an animal, are another traditional offal option that are now seen as "trending", Kelly said. "For us, it's really important that we try and utilise every part of the animal and sell all of the animal. It's just great to see the uptake on it."
Chicken feet - a staple in Chinese cuisine - are having their moment too. Kelly suggests cooking it in a broth alongside other chicken bones, salt and pepper and vegetables for flavour. "You strain all of that off and you drink the broth and that's hugely nutritious."
The chicken foot itself "comes out gelly-like" and while some people discard that, others roast them and eat them.
Tripe - the white lining of a cow's stomach - is another firm favourite in world cuisine, and also rising in popularity. "Years ago it was an old wife's tale that you would boil the tripe in milk before a big day of drinking, it was supposed to line your stomach", Kelly said.
"But it does sell!"
For more tips and tricks for cooking offal, click above.
