Yes, good question, what are the fattiest organs, and how do you cook them?
The local Asian market has many different beef and pork organs for sale fresh.

They also have fresh raw blood?? What do you do with that??

Mary


mentioned that modern hunter-gatherers tend to favor the
>fattier organs of game animals (tongue, brain, heart, etc) over muscle.
>That reminded me that I've seen tripe (cow's stomach) at a local Hispanic
>grocery. Does anyone have any experience cooking tripe, or know whether if
>fits the 'fatty organ' criteria?
>

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