During WWII rationing, "variety meats" (aka offal or guts) were pushed as nutritious alternative to scarcer cuts.

Well, the grocery store had an ample supply earlier this week so tonight is giblet night. https://www.theatlantic.com/health/archive/2014/09/the-world-war-ii-campaign-to-bring-organ-meats-to-the-dinner-table/380737/">https://www.theatlantic.com/health/ar...

I have difficulty processing non-heme (vegetable) iron, so I had to start eating meat again. And I believe that if you& #39;re going to eat an animal, you sure as heck better eat every bit and waste nothing so I have developed a taste for variety meats.

But I will share my recipes in case any of you want to give this a shot. Sweetbreads are the mildest way to start but can be hard to find under the best of circumstances. Hearts and gizzards are also mild. Liver can be a challenge so be sure to pre-soak it in milk.

I will be providing a warning before posting pictures, though, in case any veggies need to mute the thread. I understand.