Once abhorred and discarded, offal—“secondary cuts” such as internal organs—has made a resurgence in this town. With more chefs tackling the flavorful, nutrient-rich cuts, we believe these delicious picks can sway even the most conservative palates.
Liver: The Canlis Liver List is an offal-y (sorry) good secret. To be a part of the club, simply call the restaurant to inquire. Much firmer, with more mineral flavor than beef liver, this off-the-menu dish comes with a soft tangle of sautéed onions and a few crisp-crumbed onion rings. (Price varies)
Blood sausage: Harvest Vine’s house-made version is stuffed in a piquillo pepper and pan-fried ($10). Think you’re not a fan? This is the dish that will change your mind.
Tripe, tendon: Fu qi fei pian is one of the most famous dishes of Szechuan—an artful concoction of sliced beef tendon, tripe, tongue and shank tossed in a spicy mix of Szechuan peppercorns, chile oil and fragrant spices. This cold (and outrageously inexpensive) dish can be found in the deli case at Spiced in Bellevue ($5.99 for a large container).
Tongue: Offal lovers flock to Luc on Wednesdays, when chef Thierry Rautureau offers up a sumptuous, satisfying braised beef tongue feast ($35) that will leave you sated. With hearty farro and the robust flavors of Madeira and mushrooms, this dish will also drive away the winter blues. (Can’t make it on Wednesday? Luc often serves up a beef tongue sandwich on other nights.)
Published November 2010
More articles from our Meat issue
Carnivore's Guide: Bacon!
Carnivore's Guide: A Burger for every budget
Carnivore's Guide: Charcuterie
Carnivore's Guide: Chicken
Carnivore's Guide: Duck, Turkey, and Goose
Carnivore's Guide: Game: Venison, Elk, Wild Boar
Carnivore's Guide: Lamb
Carnivore's Guide: The Meatless Meats
Carnivore's Guide: Offal
Carnivore's Guide: Pork
Carnivore's Guide: Sausages
Carnivore's Guide: The Steakhouses
Carnivore's Guide: The Art of Butchering
Carnivore's Guide: Butcher Shops and Meat Markets
Carnivore's Guide: The Seattle Meat Directory