Offal has long been the foundation of some of the world’s richest and most flavourful dishes. From crispy beef brain cutlets and fiery tongue vindaloo to slow-cooked Moroccan heart stew and aromatic Thai offal soup, these recipes celebrate culinary traditions that refuse to waste a single cut. Whether you are an adventurous eater or simply looking to expand your palate this Eid season, these dishes offer a delicious journey beyond the usual roasts and kebabs.

BEEF BRAIN CUTLETIngredients 2 pcs brain2 boiled potatoes2 slices of bread½ tsp red chilli powder¼ tsp turmeric powder½ tsp black pepper powder1 tbsp chopped mint and coriander leaves½ cup flour½ tbsp chopped green chilliSalt to tasteOil for frying

Method Pick the blood vessel and soak it in cold water for 1 hour. Change the water a few times. When it is properly soaked, the water will remain clean. Blanch in boiling water for two minutes and remove onto a rack to thoroughly drain. Take the bread slices and dip them in water for one minute. Now, squeeze gently. Mix all ingredients except the flour and oil. Now make a cutlet from the brain mixture with your hand. Coat in flour and leave for half an hour. Heat oil in a pan. Fry the cutlets until brown. Serve hot.

BEEF TONGUE VINDALOOIngredients 1 beef tongue2 tbsp vinegar½ cup sliced onion4 tbsp oil6 garlic cloves2 cardamoms pods1 piece ginger10 red dry chilli½ tsp turmeric powder1 tsp cumin seeds2 tsp mustard seedsA few coriander leaves3 tbsp ghee200g potatoes, peeled and sliced4 whole green chilliSalt to taste

Method Cut and wash the tongue, scrape it, and make slices. Grind all spices in vinegar. In a pan, heat ghee and fry the sliced onion and the coriander leaves, then add the prepared ground spices and fry well for a few minutes. Add the tongue and continue stirring. Stir so that the meat does not get burnt. Add water and potatoes and cook until the tongue is tender. Add green chilli and cover. When oil floats over the top, remove from heat and serve hot.

MOROCCON STEWIngredients ½ tsp ground cardamom½ tsp ground cinnamon ½ tsp ground cayenne½ tsp ground clove 2lb beef heart meat (cut into 1-inch cubes; lamb or turkey hearts are also suitable)1lb beef stew meat 2 tbsp ghee, or schmaltz, or lard3 cups sliced onion2 tbsp chopped fresh ginger2 cups water or bone broth1½ cups dried apricots, quartered ½ cup lemon cut in rounds Sea salt to taste

Method The night before, marinate the heart meat (whole or cubed) in ½ cup of whey or 2 tablespoons of apple cider vinegar.On the day of the cooking, heat fat in an oven, add the onion/ginger mix and sauté on a low flame until the onion is transparent. On the side, brown all the meat in a large skillet on high flame, dividing it into small batches so that it just quickly sears the surface. Mix the spices and add to the onions. Stir well for 2 to 3 minutes.Now, add meat to the onion mix, and stir well to coat with the spices. In the meantime, deglaze the skillet with a cup of water/broth, scraping all the nice brown bits from the bottom. Now pour the deglazing liquid on top of the meat, add the second cup of broth, the sliced lemon and a good pinch of salt.Bring to a boil, then lower the flame to a simmer and cook for about one and a half hours, until the heart is tender. Add apricots to the pot and simmer uncovered for about 10 minutes, until the liquid is thickened and reduced.Serve with rice polao and a salad.

SPICY THAI OFFAL SOUP Ingredients 1kg 250 gm offal (250 gm of each of beef heart, intestine, liver, oxtail, shank) 5 cups water2 stalks, bottom 6 inches only, lemon grass2 tbsp Galangal 7 Kaffir lime leaves2 tbsp fish sauce4 pieces green chilli or Sereno chilli¼ cup (or per taste) white vinegar200g bean sprouts1 cup (chopped) coriander leaf

Method Clean the offal thoroughly with salt. Rinse and place the oxtail and shank in a large pot. Add water, lemon grass, galangal and kaffir lime leaves. Bring to a boil and boil slowly for 15 minutes. Then add the intestine and heart. Boil for another 45 minutes. Remove all of the offal and slice it into 1-inch-long or square pieces. Put them back in the pot and continue boiling for another hour or until the meat is tender. Add water as needed to maintain the original level. Remove from the heat and add the fish sauce. Pound the chillies in a mortar till they are very soft, then chop them finely and mix with vinegar; set aside in a small bowl. Divide the bean sprouts in soup bowls, ladle the hot stew over them and garnish with coriander leaves. Serve the chilli vinegar mix and boiled rice.

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