Offal is a bit controversial today. Many of us don't even want to hear about it, but quite a few people still happily reach ...

Offal today sparks some debate. Many of us shy away from the mere mention of it, yet quite a few enthusiasts happily reach ...

Liver and kidneys are probably the most widely available offal and are as simple to cook as a steak, but far less expensive. For a milder tasting offal, look for heart, sweetbreads or tripe.

Even so, into the early 20th century, enough Americans were apparently still eating offal that Irma Rombauer included recipes for liver, brains, and kidneys in her wildly popular 1931 cookbook ...

As with all offal, fresh is best ... or slowly with liquid or a moist stuffing. If you are cooking heart quickly, try marinating overnight to help tenderise, then grill, barbecue or fry over ...