Eating the whole cow

I have begun to enjoy different parts of the cow. I have always liked liver, tripe is a more recent pleasure and kidneys when prepared well are enjoyed. I want to go further, but rather than do it myself wonder where people who like offal go to get it done right, would prefer places that won't break the wallet. any suggestions?

There are a number of posts on this subject, and a lot of other info scattered around the forum.

Brains, Anyone?
Sweetbreads
BBQ Snoot in Chicagoland?
Brain Tacos and Biodynamics
Mado Opening

Are you looking for a butcher to do this for you or for a restaurant that does this sort of thing?

If looking for a restaurant, I would recommend Mado as I ate heart and intestines on my first and only visit. The tripe was the best from a cost standpoint ($7) and a great portion size that two could share. The heart (pork) was about $18-20.

I don't know if they still have it on the menu, but the the beef heart at Mado is incredible. Check out gastrognome's photo of it from the bistecca ala fiorentina dinner. Start the thread right about here and start reading down.

-Dan

jtobin625 wrote:The heart (pork) was about $18-20.

This is $.99-$1.29/lb at Valli Produce, and I used to grind it into our cat's "meatloaf". $18-20?!?!?

Jay K wrote:

jtobin625 wrote:The heart (pork) was about $18-20.

This is $.99-$1.29/lb at Valli Produce, and I used to grind it into our cat's "meatloaf". $18-20?!?!?

For a skillfully prepared entree at a great restaurant using sustainable, local meat? Doesn't seem unreasonable to me.

-Dan

p.s. FWIW, the last time I had the pork heart it was served as part of a mixed grill with housemade sausage