Offal often gets a bad rap for being the odds and ends of animals that no one wants to eat. The term, a British one, refers to non-muscle parts of a butchered animal. It covers all sorts of tasty bits like intestine, liver, kidneys, feet, head, brain, tongue and more. And we'll admit, these aren't exactly the sexiest of ingredients. But these days, thanks to inventive chefs and a rising interest in culinary adventure, offal is on the rise.
|All photos by Lauren Saria|
|There's plenty of awesome offal to be discovered in Phoenix, including this pork intestine appetizer from Lucky's King Wah in Glendale. |
Of course you've never had to look any farther that your favorite ethnic joint to find these often flavorful but overlooked protein sources. But now they're also making their way onto upscale, New American menus too. So move over, pâté, and make room, foie gras, because you're not the coolest cuts on the butcher block any more. Here's our list of the ten best offal dishes in metro Phoenix. More »