>>512121323
I fry all my organs in cast iron with lard. Seasoned with salt and pepper, medium rare. Add sauted sliced onion.

Sometimes its delicious. Sometimes not so much. The knowledge that it is good for me filters everything else out.

Every Saturday morning I go to the flea market to pick up my weekly rsw milm supply (5L) and alsp buy half a kilo of any organ meat (beef liver or kidney, chicken guts).