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.
