Hi Everyone,
What’s Cooking is a series in which I address questions you may have about food and cooking but are too shy to ask.
The eating of offal and the extremities of an animal is mostly about the texture: the almost melting tendons of cowheel, the grizzle of chicken feet, and the gelatinous thickness of pig trotters cooked in a stew or soup. Gizzards, when cooked until soft give a
