TPV Podcast, Episode 347: How to Eat Nose to Tail

Posted on April 12, 2019

In this week’s episode, Stacy and Sarah discuss their favorite ways to eat “nose to tail,” i.e. eating parts of the animal we typically avoid like organs, feet, snout, and skin. They touch on why this way of eating shows respect for the animal and share their favorite preparations for the “odd bits” you might want to avoid. Finally, they remind us that eating “nose to tail” is great for our health! Listen to find out!

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The Paleo View (TPV), Episode 347: How to eat Nose to Tail

- (0:00) Intro
  - Go watch Wayne’s World!!!
  - Stacy currently on vacation and can’t keep up with where she
    - Loving not have to plan and not have to think
    - We hope Stacy is having a great time and that the boys are learning a lot, enjoying the culture and the great food!!

- (4:15) What Sarah has been working on
  - While Stacy is gone Sarah has been busy pulling together videos, photographs and stories from a conference she conducted, and all the program sessions are now available online for all those who missed it or couldn’t attend!! https://www.thepaleomom.com/courses/workshop-2019
    - Chris Wilson was the amazing videographer and is based out of the San Francisco Bay area and is AMAZING! and was able to capture 15hrs of seminars Sarah did, testimonials, etc that Sarah did while she was there. http://www.thechriswilson.com/
    - Sessions talk about nutritional science, easy and sustainable weight loss, data and study reviews and what it all means!
      - Science is often dismissed because it doesn’t fit into their message, but Sarah doesn’t agree that’s the way to go
        
        Sarah is working on a blog post diving into a recent scientific study stay that eggs cause cardiovascular disease
      - Diets are often described as “healthy” but what you CAN’T eat but this is fundamentally flawed
        
        Diets should be defined by the actual food on your plate
    - Sarah has already agreed to do another workshop in 2020 and it’s already LIVE for registration now! https://www.thepaleomom.com/go/workshop/
  - Next year Sarah will talk about genetics and phytochemicals and how they can be optimized for your lifestyle and goals

- (29:38) Eating nose to tail
  - Stacy was a vegetarian for 7 years and it was based on the idea of not wanting to kill or hurt animals
    - Stacy’s youngest son is now dealing with these questions about being a vegetarian and the family is talking to him about how to respect animals in a different way and participate in the circle of consuming them that is respectful
  - Treating animals with respect has been a passion of Stacy’s since she went Paleo
    - Stacy feels better about consuming animals knowing that she is participating in a healthy circle of life that gives back in the earth rather than takes away from it

- (34:00) Listener Question from Katherine
  - I need more offal recipes! I am eating paleo AIP and my extended family is slaughtering some pigs. My hope is to use the whole pig, but I don’t know how to fix the feet, ears or eyes. And I don’t have recipes that I like for the melt, head meat or tail. I find plenty of recipes for liver and eat it regularly. Some of the recipes I’ve tried are fried pig rinds, cracklins and of course lard. I love Stacy’s book Beyond Bacon but want to find more recipes that I can eat as AIP with few reintroductions. I currently have pig feet and ears in my freezer from last season, and we are about to butcher again. No one else wants to fix these parts, but I would end up extra and free offal if I only knew how to prepare it. And I might also convince extended family members to eat it too. I love your show and have been listening weekly for a few years now.
    - It’s ok if you have certain parts that the family doesn’t like
    - Stacy loves to use pig feet for pork broth!
    - Lots a variety in liver and kidneys
      - Make a simple Shepard’s pie and mix in the organ meats!
    - Sarah’s go-to ways to prepare things that you don’t want to eat straight
      - Sautéed kidney
      - Pig Feet/Ear broth!! SOOO YUMMY!
        
        Pig ears could be cracklings
      - Hocks can go in a soup
        
        Instant Pot for 45mins and add greens
      - Spleen/Heart meat/Liver, Kidney meat
        
        Stew (steak and kidney)
        
        Can sub another organ meat and chop up small so you don’t taste it as much
        
        Grind up in a food processor and add to ground beef or pork
        
        Ground hamburger patties add organ meat chopped up!
        
        Heart Meat can be used to dilute liver or kidneys
        
        Also good as jerky!!
        
        Add orange or teriyaki marinade
        
        Kabobs!!
        
        Cut into 1in pieces, throw on a skewer, and marinade overnight https://thedomesticman.com/

- (47:52) Different pig parts and how to eat them
  - Different states process meat differently so you may not see them at your farmers market
  - Pig Snout is very collagen-rich and is like eating the skin
    - Best roasted or fried
  - Jowl (also called head bacon or jowl bacon)
    - Muscle meat like pork belly
    - Roasting is a great start
    - Smoking the jowl is DELICIOUS!!!
  - Whole Head
    - Best to take to the butcher or farmer who can help process it for you
    - Head cheese
      - Turns into a more meaty texture instead of organ meat texture
  - Brains
    - Scrambled brain and eggs
      - Precook brains (boil) in acidified water (vinegar and salt) and mix with eggs
        
        You will find that the texture is the same as eggs so you don’t even know it’s there!
  - Neck Roast
    - Collagen-rich part of the pig
    - Can be used in broth/pot roast and it is delicious!
    - Play with the flavors and find what works for you
    - The family won’t even know because it’s muscle meat
  - Tongue
    - Boil or slow roast and treat like carnitas/tacos and kids LOVE IT!
  - Organ Meats
    - Parts you can combine with other things to taste better
      - Spleen
      - Sweetbreads (organ meat from the thymus gland and pancreas)
        
        Boiled, cut and deep fried
      - Liver
        
        Make into a mousse and eat with granny smith apples
        
        Gravy!!
        
        The subtle texture that can be blended into leftover soups and broths
        
        Burgers
        
        2lbs ground beef mixed with 1lb liver
        
        Remove it from the freezer, let it thaw for an hour and then box grate
        
        425 degrees for 15 minutes in the oven
        
        Alpaca liver is the best Sarah has ever had and would eat it straight out the frying pan!!
    - These foods are extremely nutrient dense and so good for you
    - If you have a deficiency in one of your organs, eating more liver (or kidney) may help because it has the nutrients your body needs for improved function
      - Stick with it because you may start to feel really good eating these foods and you just might LOVE IT
    - Tripe, Stomach, and food processing organs
      - Chinese preparation is the best for Sarah
        
        Ex: Dim Sum
        
        If you can buy already prepared that might be the best way to start
- (78:50) Closing
  - New record for longest episode!!
  - Stacy is having a great time traveling in Europe
    - Stacy’s son is looking forward to trying snail but doesn’t want to know that’s what it is before he has it!
  - Hope this show has inspired you to try something new
  - Doing it for your health, respecting the animals, and the earth!