Springs Branch
Established Member
. . . tripe was always in plentiful display . . .
Liver is another offaly delicacy which went out of fashion.. . . Similarly, kidney is something that doesn't seem to be as widely available these days; I love a steak and kidney pie . .
Once a week at home as a child, we were served up a plate of liver, mashed potato and mushy vegetables boiled to within an inch of their lives. I detested the taste and texture of the liver and dreaded teatimes on Wednesdays (I think that was the day). Any resistance would be admonished with stories of "starving children in China who wouldn't be turning up their noses to a good meal".
Decades later, I've found a local pub which serves up hefty lunches and features Liver & Bacon on the menu. This version of liver is delicious and according to the barman sells very well to their older clientele - but I've never seen any younger customers order it! I think the secret is to slice the liver thinly before cooking, which eliminates any 'livery' taste and that characteristic texture in the mouth. Having crisp, fresh lightly-steamed veg also helps, as does the accompanying bacon and a little bit of gravy.
I rediscovered the delights of eating liver after reading that modern diets are usually poor in supplying choline - an essential nutrient used by the body to produce acetylcholine, which is an important neurotransmitter for memory and muscle function.* Liver is by far the best dietary source of choline - double its nearest rival (eggs) and over three times that present in other meats. I swear you can feel the fried liver doing you good, as you shovel it into your mouth - washed down with a pint or two of Guinness, of course, for full health benefits.
(* Some 'nerve gases' and the venom of the Black Widow spider work by disrupting the operation of acetylcholine, paralysing the nervous system as a result)