Plenty of people squirm at the thought of eating tripe or liver. But some Australians are turning to it as a more ethical and nutritious way to eat meat.
Whether it's tripe, liver, tongue or cheek, billions of people around the world regularly eat offal, the edible internal organs of an animal.From razor-sharp analysis of current events to the hottest debates in politics, science and culture, Late Night Live puts you in the big picture.It is widely consumed in many European and Asian countries.
Aimed at breastfeeding mothers, the cookbook had a whole section of offal recipes — like kidneys in red wine, kidneys and sour cream, braised tongue, and lambs fry and bacon — because of its nutritional value. Some offal can be "There's a couple of generations of Australians who haven't really even eaten much offal in an overt way. They never see it sold in supermarkets. And so it's not even necessarily about taste or stigma, but just people have just no exposure to offal."She also believes some people might be reluctant to try offal again after they were left with a bad taste in their mouths from childhood.
"We've got our own cattle that we bring in every week and we use the nose to tail of the animals. So virtually nothing goes to waste," she says.What is phrenology? It was once popular in Australia
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