Global Inspirations: How the World Enjoys Gizzards
Move beyond stew. Here’s how to integrate gizzards into everyday meals:
| Cuisine | Dish Idea | Key Flavor Profile |
|---|---|---|
| Japanese (Yakitori) | Gizzard Skewers (Sunagimo) | Marinate in soy, mirin, sake, grill quickly over high heat. Serve with lemon. |
| Mexican (Tacos) | Tinga de Mollejas | Shred braised gizzards, simmer in a chipotle-tomato sauce. Serve on corn tortillas with onion, cilantro, lime. |
| Filipino (Adobo) | Adobong Atay at Balunbalunan | Braise gizzards (and livers) in soy sauce, vinegar, garlic, peppercorns, bay leaf. |
| American South | Fried Gizzards | Tenderize via braising, then bread (buttermilk + seasoned flour) and deep fry until crispy. |
| French (Pâté) | Rustible Pâté | Blend cooked gizzards & livers with butter, brandy, thyme, and black pepper. |
Sourcing & Prep 101
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Finding Them: Ask at the butcher counter—they’re often in the back. Asian, Latin, or Halal markets are your best bet, usually sold cleaned and fresh.
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The Essential Clean: If not pre-cleaned, rinse, then use a paring knife to peel off the tough, silvery membrane on the convex side. Trim any obvious fat or gristle.
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Portion & Store: Freeze in 1 lb portions. They keep for 6 months.
