A Truly Offal Contest!

As I mentioned on my Facebook page recently, one of my goals in writing this blog is to encourage other people to try really weird, Paleo-rockstar foods. One of my favorite things to do is engage in nose-to-tail eating. Not only is it environmentally friendly and respectful to the animal, but its a great way to improve your nutrition and often can be delicious as well!

Here is the most recent bizarre food I’ve cooked for myself: bison tongue.

The only time I enjoy biting my tongue 🙂

I’ve gotten a few “icks” and a few “oohs!” from showing this on my Facebook page. However, I think its really important that we Paleo folk try our hardest to start branching out when it comes to our food choices.

As much as I hate to say this, a boneless, skinless chicken breast is NOT Paleo! Yes, it’s a muscle meat, and I suppose technically it counts as far as Paleo guidelines are concerned. But if you’re really trying to emulate the dietary choices of your ancestors, STEP AWAY FROM THE CHICKEN BREAST.

My eyes are up here.

Truthfully, hunter-gatherer cultures did not have access to the mass quantity of poultry meat we have available to us now, thanks to the genetic development of outrageously large-breasted birds. And getting rid of all the most nutritious parts like the skin, the organs, the feet, etc., and purely eating muscle meat from animals is the most ridiculous thing our culture does as far as food goes.

I do understand that eating offal is a new concept to most people, and that’s ok.

However, what I really want to do is get you all more comfortable with the idea of eating bizarre animal products. Afraid of chicken liver? Make a paté! Never tried tripe? Maybe if I call it Trippa alla Romana you might think it sounds more appealing.

My beautiful tongue and spaghetti squash dinner. BAM.

Mark Sisson has a great article about eating the odd bits. (Maybe if I can’t inspire you to try eating something totally disgusting, perhaps Mark can.)

But then I thought to myself, maybe if I encourage my readers with a contest, they will be more willing to try something totally outside their culinary comfort zone!

Therefore, I’ve decided to have my first competition to win an actual prize. (I think this means I’m an official blogger now?)

Here’s what I want you to do:

Send me a picture of some truly bizarre animal product you are eating. Duck liver pate. Blood pudding. Lamb’s feet. Fish heads. Surprise me!

I need to have a picture of YOU actually eating the food, as well as a picture of the product itself (to prove to me that it is what you say it is). RULE CHANGE – Just take a picture of the food itself, no need to include yourself in the picture! (I know some of you may be camera shy…)

Either take a picture of the packaging describing what it is, or take a picture of the product before you cook it if it has no label. I want to be sure you’re eating real moose adrenals, and not just a few chunks of cleverly disguised ground beef.

Post your entries on my Facebook page, Ancestralize Me, by January 22nd! 
The winner will receive a copy of the cookbook, The Whole Beast: Nose to Tail Eating by Fergus Henderson. (how awesome is it that his name is Fergus??)

GOOD LUCK! And have fun with your offal!

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  1. What a coincidence! I’m actually going to the farmer’s market tomorrow morning to pick up beef tongue for the first time! We’re adding it to chili (not to mask the taste, but because we’ve been on a chili kick and organic tongue is so much cheaper than the organic ground beef we usually put in it) which might not really be what you had in mind… I doubt I’ll have anything weird enough in the next week to be a serious contender in this, but it’s a great contest nonetheless and given this only my second foray into offal*, it will definitely provide some inspiration so I hope people provide recipes, too! 😉

    *If grinding up a bunch of saved giblets from whole chickens into beef chili counts! I’m easing into it haha.

  2. I already have that book. Somewhere. I should have taken a photo of the lovely chinese spiced pork cheek I had at the weekend though. And all the beef pate has been eaten (I make it from liver straight from the abattoir, most of it goes to the dog but we get the best bits). And I like chicken liver best decidedly NOT paleo (marinaded and cooked up in cream). I won’t have time to buy anything new and cook it before sunday but since I have the book already thought I’d share some of what I do as inspiration for others.

    Last time I bought pork cheek, the woman behind the counter said she’d not tried it because when they have it, it disappears really quickly. But then it costs about ВЈ3/kg and tastes fantastic. Plan on adapting this recipe at some point too: http://www.channel4.com/4food/recipes/chefs/hugh-fearnley-whittingstall/chinese-pig-s-trotters-recipe
    River Cottage is a good one for offal recipes. They slaughter their own animals and aim to make best use of them, and Hugh also shares plenty of offal recipes as a way to save money too.

  3. I’ve got a turkey neck, liver and gizzards bubbling away in the crockpot, but I don’t think that’s weird enough. Is it?