marygott wrote:
Not a fan of the offal although my folks did try (I came how once to an entire pigs head simmering away on the stove... scrapple). My Swiss cooking magazine, as luck would have it, has a recipe this month for sweetbread soup with a kind of cabbage and bacon. Apparently you can buy it from the butcher cleaned and cooked. Who knew?
Mary
I, too, am not a fan of offal although sweetbreads and
tongue were regulars in my home while growing up....I just couldn't do it. I am now saved from having to be an adult and trying them because of high cholestrol...who would have thought I would be grateful for high cholestrol.
ilene