Have A Heart
Post Author: Lorin Gaudin
Last night I went to an Argentine “Asado,” basically a grilled meat festival where we were offered a huge number of cuts of meat from outside skirt (with the skin - brilliant), tri-tip, sirloin, ribs, sausages and also some organ meats like Rocky Mountain oysters (yes, those), sweetbreads and lamb heart. Of the organ meats, my favorite were the super lean lamb hearts - chewy-textured, rather like chicken gizzards, with a mild, but distinctly meaty flavor. If you get the chance and aren’t squeamish, have a heart.
Filed Under: Food Talk
April 21st, 2009
7:57 pm
I hope you got to try the intestines (chinchulines) and blood sausage (morcilla) too. Excellent.
April 22nd, 2009
6:39 am
I did try the morcilla (excellent, almost pudding-like texture and big flavor), but I wasn’t told there were chinchulines, or I would have tried them! I’ve eaten stewed and fried intestines, but never had them grilled. I’d have loved to give that a taste!