As a chef, I know all too well that offal is a hard sell. For some time now, I've been wanting to get a bit political and broach this topic. For most of my professional life, I've been trying to champion the cuts of meat that are often spurned. I refuse to make apologies for those who won't go near any of it. When done well, whether we are talking about tripe, brains, kidneys, bone marrow or whatever, it is sheer gloriousness.
from
http://www.stuff.co.nz/life-style/food-wine/83593774/Recipe-Raj-style-chicken-livers-from-Sam-Mannerings-kitchen
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