There are certain parts of an animal that people are often afraid to cook and eat. Case and point: offal. But this is most likely because we focus on textures and the thought of what offal is without regarding the health benefits of eating offal. 

What exactly is offal?
‘Offal’ is used to describe the internal organs and other tissues of animals. It includes the liver, heart, tongue, pancreas, kidneys and feet (especially chicken feet). Admittedly, these don’t sound very appetizing, but hear us out! When prepared properly, it is absolutely delicious and may very well become some of your favourite dishes. One example is the less familiar type of offal: tripe. Cut from the stomach lining of ruminants like cows, pigs, sheep and goats, trip – amongst other forms of offal – is enjoyed as delicacies all over the world.  

Organ meats are a fantastic source of nutrients and is beneficial to incorporate more of in your diet (moderately, of course). Here are four health benefits of eating offal:  

1. A rich source of protein
Stay fuller for longer when you eat this high-protein organ meat. Of the organ meat, the liver and heart have the highest protein content. A Bonus? It’s low in carbohydrates! 

2. Increases your iron levels
Offal consumption is especially beneficial for those who have an iron deficiency. Iron is needed to produce haemoglobin; a protein used to carry oxygen throughout your body. Offal meats like chicken livers contain heme iron – the easiest form of iron for your body to absorb.  

3. Improves skin, hair and nail health
By slow cooking your bone broth, essential vitamins and minerals like magnesium, Vitamin A, potassium, zinc and Omega-3 and 6 fatty acids are released from the marrow bones and connective tissue of animals. The bone broth is also rich in protein collagen, which improves skin, hair and nail health. So, drink up for shiny hair and strong nails! 

4. Great for brain, muscle and liver health
Organ meat is a fantastic source of choline. Choline is an important nutrient that aids your brain, muscle and liver health. 

When you’re done scrunching your nose to the thought of offal, have a gab at trying out some recipes that include them. Plus: you can save a penny or two on those expensive supplements at the pharmacy!

The post Eating Offal: Packed with health benefits appeared first on MyKitchen.

Make it a special occasion at home with this special offal. Roast bone marrow offers loads of healthy benefits, and adds a smoky flavour to the butter.

MAKES 1 log // COOKING TIME 20 min

INGREDIENTS
1 kg beef marrow bones
2 tbsp olive oil
3 shallots, peeled and grated
1 garlic clove, peeled and grated
2 tbsp lemon zest
1 tbsp smoked chilli flakes
1½ cups unsalted butter, softened
1 tbsp sea salt

METHOD
1. Preheat oven to 180°C.
2. Drizzle bones with 1 tbsp oil. Roast for 30 minutes, until the marrow has browned. Allow to cool, then scrape the marrow from the bones.
3. Heat 1 tbsp oil and fry the shallots and garlic until soft. Add the lemon zest and chilli flakes, mix well, and allow to cool completely.
4. Combine the marrow, shallots and garlic, and butter. Use a food processor if necessary.

Recipe & styling: Chiara Turilli
Photography: Andreas Eiselen // HMimages.co.za

For another healthy offcut treat, make this bone broth with roast leeks.

The post Add this roast bone marrow butter to your charcuterie board appeared first on MyKitchen.

Talk about affordable braai meat! You’ll want to head down to your local butcher for this one and get the best quality offal to make these cornflake-coated tripe kebabs.

SERVES 6 // COOKING TIME 30 min

INGREDIENTS
For the tripe kebabs
500 g honeycomb tripe, boiled
½ cup flour
2 eggs, whisked
1 cup Cornflakes, crushed
20 g parsley, finely chopped
1 tsp garlic powder
Salt and pepper
Vegetable oil, to deep-fry
For the piccata sauce
4 tbsp butter
4 tbsp olive oil
4 tbsp capers
3 lemons, zest and juice
½ cup chicken stock
20 g parsley, roughly chopped

METHOD
For the tripe kebabs
1. Cut the tripe into squares and slide on to skewers.
2. Set out 3 bowls as follows: flour; eggs; Cornflakes, parsley, garlic, salt and pepper.
3. Roll each kebab in the flour, then the egg, then the Cornflakes.
4. Heat the oil to medium. Fry the kebabs in batches until coating is crispy, 15 minutes.
For the piccata sauce
1. Heat butter and oil in a pan. Add capers and lemon zest and fry for 2 minutes. Add juice and stock. Simmer for 10 minutes, until thickened.
2. Remove from the heat and add the parsley.
3. Serve with the kebabs.

Recipe & styling: Chiara Turilli
Photography: Andreas Eiselen // HMimages.co.za

The post Cornflake-coated tripe kebabs appeared first on MyKitchen.

We highly recommend heading to your local butcher for this recipe! Trying different and more affordable cuts of meat can make for some amazing meals, like these cocoa-braised beef cheeks.

SERVES 4 // COOKING TIME 3 hours 20 min

INGREDIENTS
For the beef cheeks
4 tbsp olive oil
400 g beef cheeks
Salt and pepper
1 onion, peeled and finely chopped
1 carrot, finely chopped
½ stalk celery, finely chopped
1 tsp cocoa
2 cups dry red wine
400 g tin Italian chopped tomatoes
For the salad
1 bulb fennel
4 guavas
1 orange, juice and zest
1 lemon, juice and zest
4 tbsp olive oil
2 tbsp white wine vinegar
½ tsp chilli flakes

METHOD
For the beef cheeks
1. Preheat oven to 180°C.
2. Heat 2 tbsp oil in an ovenproof pot until extremely hot.
3. Pat the cheeks dry and season them. Cook in batches, browning all over. Place the cheeks and pan juices in a dish and leave to rest.
4. Heat the remaining olive oil in the same pot. Fry the onion, carrot and celery until softened.
5. Add the cocoa. Gradually add the wine, deglazing the pot.
6. Boil for 10 minutes, until the liquid has reduced by half.
7. Return the beef and the juices to the pot. Add Italian chopped tomatoes. Season.
8. Bring to a simmer, then cover with baking paper and place in the oven. Cook for 3 hours, until the meat is soft to the touch.
For the salad
1. Using a veggie peeler, shave fennel and guavas into strips. Place in a bowl.
2. In a separate bowl, whisk together the other ingredients until emulsified. Season.
3. Toss fennel and guava with the dressing just before serving.

Recipe & styling: Chiara Turilli
Photography: Andreas Eiselen // HMimages.co.za

The post Cocoa-braised beef cheeks appeared first on MyKitchen.