Has any one ever cooked Ox Heart?

[PurpleHeather]

Well it made so much stew half is in the freezer, so he can have that raw when the current lot has gone and I have given him a break from it with summat else.

Yup the BSE scare did for offal what the smoking ban did for the pubs and clubs. I notice that OX tail is becoming very popular again.

I remember when a friend of mine got the job of cook at an old people's home some years ago, they all wanted tripe and she carefully cooked it in milk and onions for them for lunch. It was rejected. It seems the favoured way of eating it was cold sprinkled with vinegar and thin slices of buttered bread at tea time. There is black tripe and white tripe on the market stall in Blackburn. I dare not ask in case they invite me to try some.

Many, many years back I recall a lady whose packed lunch contained slices of some pink stuff, she called Elder. It seems that was cows udder. I have never ever seen that anywhere, she said then that there was only the one shop where it could be bought and the old lady who owned it was ready to retire. Apparently it was very sweet tasting.

[Emagggie]

My dear husband introduced me to tripe and elder when I was in the early stages of pregnancy   
Needless to say I threw up and have never seen any since.

[Jeannine]

I remember being on a friends farm one day when the vet came to castrate all the pigs. My friends Mum gave him a bowl , yes she got it back with all the bits in. I remember distinctly she cut of a long dangly tube of something that she threw to the dogs. She then cooked the dainty bits and served them for supper in a gravy with mashed spude and veggies.I was a bit young then and have to be truthful and say I turned down the invitation as supper was being put on the table with the excuse that Mum would be cross if I didn't go home.

Have since eaten most offal though, tripe, kidneys, sweetbreads etc.

The worst thing was when I bred dogs and I picked up raw tripe at the slaughter house. It was a dark green disgusting mess, we had to hose it out, then boil it in a copper outside then run the final dark grey stinking mess through a mincer to be frozen.

You folks who eat tripe should see how it starts off, you will appreciate just how much cleaning goes into it to get it white.. I could never get it any better than dark grey.

XX Jeannine

[Baccy Man]

The worst thing was when I bred dogs and I picked up raw tripe at the slaughter house. It was a dark green disgusting mess, we had to hose it out, then boil it in a copper outside then run the final dark grey stinking mess through a mincer to be frozen.

You folks who eat tripe should see how it starts off, you will appreciate just how much cleaning goes into it to get it white.. I could never get it any better than dark grey.

Boiling or soaking in food grade hydrogen peroxide bleaches tripe white effortlessly.

[Hyacinth]

[

Boiling or soaking in food grade hydrogen peroxide bleaches tripe white effortlessly.

...and renders it the slimy tasteless pap I dislike so much

[rosebud]

 When i was a girl (just a short time ago)
my mother used to cook OX heart on occasion, for Sunday lunch.
Roasted it from breakfast time untill we had lunch about 3pm, with roasties & cabbage & parsnips always tasted very nice to me.

The first dinner i ever cooked my husband 49yrs ago was lambs hearts they were dreadfull i never realy knew how to cook them tried hard though,  we could not eat them yukkkkkkk, wonder he ever ate anything else. Of course mother-in law was not pleased.

[Mortality]

Kidney yes
Liver yes

anything else..eww..no ty.

[PurpleHeather]

Dog is adoring the defrosted bits raw.

That is even better, no cooking!

He has not bitten any one and is on best behaviour (probably waiting for another meal, he knows there is more in the fridge).

Just smiling about, accepting liver and kidney but not heart. When you think about the functions of the liver and kidney, sorting out the waste. The heart must be 'cleaner'.

OH loves lambs hearts and I am now on orders to get a couple for him. I have not cooked them for years. After removing all the tubes I used to put ordinary stuffing in the cavity and then braise them with stock carrots and onions for at least 2hrs. They were tender because I would slice them, to serve.