Offal - by-products obtained during the cutting of carcasses - internal organs, head, limbs.
What offal is delicious
Tails, cheeks, tongue, and liver are especially popular with chefs. The famous foie gras is made from the latter. The tongue is cut into slices and served with a variety of sauces, the tails and cheeks are stuffed with vegetables. All offal is different in taste, and each needs its own approach to make the dish the most delicious.
Why You Should Eat Offal
They contain all the amino acids needed by the body. Any offal, like meat, contains tryptophan, an amino acid that is important for our even and calm mood. For adults without health problems, nutritionists recommend eating offal 1-2 times a week.
Offal, especially tripe, lips, ears, udders, tails and stomachs, are rich in the protein collagen. It forms the basis of the connective tissue of the body - skin, bones, cartilage and tendons.
Collagen strengthens bones and blood vessels, maintains the health and beauty of hair, skin and nails.
Why You Shouldn't Freeze Offal
It is not worth storing offal in the freezer for a long time, they can freeze out (that is, lose part of the moisture), deform and, after defrosting, be less tasty.
