>Question for people here eating raw organs:
>which organs do you eat and how much?
>For me, the only good source (free-range organic) I have is chicken
>organs, and each time I buy a whole chicken (so far, perhaps 25 times in 1.25 years),
>I eat the heart and the liver. The heart tastes very good, and the liver is OK (I
>couldn't eat much more than 1 chicken liver).

I have been trying to get into beef liver since I finally have a good
source. It has been frustrating. It smells fascinating--often like
chocolate kind of--and tastes only OK-unpleasant. Nevertheless I regularly
eat a couple oz (without much pleasure) on the theory that I will maybe
"unblock" for it. Not so far.

Otherwise, I have been eating fatty beef (seared and raw/dried) and marrow
(raw) as my main animal foods. No other organs lately...

Cheers,
Kirt