Lunchbox Envy 49: Offal
Jan 19, 2026
Ken Albala, a food historian and author, dives deep into the fascinating world of offal and nose-to-tail eating. He explains its historical significance and surprising uses, like Lancashire calamari and Mrs. Beeton’s tripe cures. Ken shares stories of extreme culinary experiments, including cooking moose nose jelly. The conversation touches on the cultural distancing from meat, the tragic waste of animal parts, and the legal ban on haggis in the U.S. Finally, Ken offers insights on how to start cooking offal, recommending heart as a tasty entry point.
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Moose Nose Jelly Gone Wrong
- Ken Albala once made moose nose jelly from a whole moose's head for a TV show and found a hair in it on camera.
- The show was canceled afterward, much to his bemusement.
Offal Is A Large, Overlooked Food Resource
- Offal comprises animal parts people traditionally avoid, including organs, gelatinous bits, and entrails.
- Ken Albala notes 39 million tons of offal is discarded yearly and butchers call it the "fifth quarter."
Modernity Drove Offal's Stigma
- Eating offal is prehistoric and common in early recipes, not a modern low-status practice.
- Modern detachment from animals and supermarket meat packaging drove offal's decline.