According to my dictionary, offal is the edible organs of cows, calves, pigs and sheep. Heavens! What a terrible description for a wonderfully delicious food that is so very good for us. The food value in offal is very high in mineral and vitamin content plus offal is very economical to purchase.

SAVOURY KIDNEYS
I prefer the delicate flavour of lamb kidneys in this recipe as opposed to either the stronger flavoured ox kidneys or the definitely pungent pig’s kidneys. Savoury kidneys can be served as the filling for crepes or with buttered hot and crunchy toast.
The following quantities will serve four.

• 4-6 lamb kidneys
• 125g bacon, diced
• 1 onion, diced
• 1 tablespoon plain flour
• 300ml (a cup and a bit) of stock (beef or vegetable)
• Freshly ground salt and pepper
• 2 teaspoons tomato paste
• A good slosh of red wine (optional but desirable)
• 1 teaspoon dried parsley flakes

Most kidneys these days are already skinned but if you can see any skin on the kidneys, please remove it. Slice the kidneys in half lengthways and, using a pair of scissors, remove the core.

Heat a heavy-based frypan, add the bacon pieces and brown. Remove the bacon from the pan and place to one side. Add the kidneys to the pan and cook quickly on each side until lightly coloured. You may need to add a splash of cooking oil at this stage. Remove the kidneys from the pan.

Add the onion to the pan and cook the onion until golden before adding the flour. Stir the flour through the onions and continue to cook for a few minutes. Remove the pan from the heat and add the tomato paste, stock and wine. Stir well to combine, and then return the pan to the heat, stirring continuously, until the sauce thickens slightly. Return the bacon and kidneys to the pan and toss gently to coat with the sauce. Cover the pan, and simmer for about 10 minutes or until the kidneys are cooked through.

Serve with lots of hot buttered toast, as a filling for crepes or on a bed of mash.

ITALIAN TRIPE

There are different styles of tripe that can be purchased but do try for honeycomb tripe. It has a beautiful flavour and looks fantastic when served.

The following recipe has a wonderful flavour with all the rich tastes of Italian cuisine. The following quantities will serve three or four.

• 1kg tripe, washed and cut into small(ish) pieces
• 1 bay leaf
• 2 tablespoons cooking oil
• 1 celery stalk, finely sliced
• 1 large onion, finely sliced
• 1-2 carrots, finely sliced
• 1-2 rashers bacon, chopped
• 1-2 cloves garlic, crushed
• 1 tablespoon dried parsley flakes
• 3 tablespoons tomato paste
• 1 teaspoon Vegemite (or Marmite – yes, really)
• ½ teaspoon dried oregano
• ½ cup grated parmesan cheese (or cheese of your choice)

Place the tripe in a large pot of cold water and bring to the boil. Drain and then refill the pot with cold water, add a pinch of salt and the bay leaf. Bring to the boil, cover, reduce the heat and simmer slowly for about an hour.

Heat the oil in a pan and sauté the celery, onion, carrot, parsley and garlic over a moderate heat until the onion turns golden. Dissolve the tomato paste and the Vegemite (or Marmite) in a cup of hot water. Add this mixture and the oregano to the pan with the vegetable mixture and cook for 10 to 15 minutes.

Drain the tripe well and discard the bay leaf. Place the tripe into the saucepan with the tomato(ey) vegetable mixture and stir well. Season with freshly grated pepper and continue to cook for a further half an hour over a low heat.

If the fluid level in your Italian tripe is getting a little low, add a little water that has been flavoured with a smidge of Vegemite or Marmite. Remove the saucepan from the heat and add about three-quarters of the parmesan cheese. Stir well to incorporate the tripe and the cheese. The heat of the tripe should melt the cheese.

Serve the tripe family-style, accompanied by a small bowl containing the rest of the parmesan to be used by the diners.