Deep cuts: A beginner’s guide to cooking offal

Deep cuts: A beginner’s guide to cooking offal 1Offal—the organs and other bits of an animal typically discarded by butchers, also known as variety meats or an animal’s fifth cut—doesn’t always get the love it deserves. Most people know that plenty of immigrants to the U.S. cook with offal, from Chinese chicken feet to German liver dumplings to Mexican tongue tacos…

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