Broth, Bone Marrow, Offal: All Good Things!

Bones marrow, offal, cartilage, and other “low pieces” do not have much popularity in our kitchen.

We fear what crunches and resists under our teeth, and even more so what is sticky.

I was recently thinking about the sad fate of the brain. But the liver, the kidneys, the pig’s feet, are barely better. The ham must no longer have a rind, and meat must no longer have fat and even less jelly. We are disgusted by the guts, the gizzards.

As a result, the “low pieces” no longer sell as much as the better pieces like the breasts or legs.

They are recycled by the agri-food industry, which slides them, making them look like “noble” pieces, into dumplings, canned sausages, and other processed meats and animal food.

So consumer associations have been criticizing these foods. Authorities are inspecting; investigative journalists smuggle into factories to film these practices, which are presented as shameful.

And yet, dear reader, throwing them in the garbage would be a huge environmental waste. And that’s a nutritional mistake.

What’s good about chicken nuggets

Scientists at the University of Mississippi analyzed chicken nuggets and found that more than half of the protein comes from blood vessels, nerves, connective tissue, skin, and viscera. There was a media scandal.

But, this little scam is quite beneficial to your health! Connective tissues are indeed very rich in collagen, which makes nuggets much more nutritionally interesting than if they were made only of muscle meat.

However, not all chicken nuggets are good because of the “oxidized fats, additives, and sugar.

What’s good about the “bottom pieces.”

→ Bones, cartilage, skin, and everything that is known in anatomy as “connective tissue”, i. e. all the ligaments, tendons and tissues that allow organs to hold together, are rich in collagen, glycine and proline, proteins that are very important for bones, skin and joints, especially cartilage.

People with arthritis, osteoarthritis, osteoporosis need to eat more of these foods.

Bottom pieces make the best broth

Put in simmering water, the bones, carcasses, cartilage, and skin of animals, usually poultry (but at the end of this article I also promote beef tail broth), are mixed with vegetables, garlic, herbs, and salt. The nutrients are not lost because they dissolve in the broth.

The broth is eaten as it is or as a base for soups or sauces. Also suitable for the immune system and very well accepted by the digestive system, the broth is restorative because it is rich in nutrients. That is why we give soup to drink to sick people during their recovery stage and consume it in winter as a preventive measure.

Bone marrow

The nutritional importance of marrow is enormous. It is evident when we observe carnivorous animals competing in nature to recover the marrow. Dogs are famous for their efforts to break bones with their fangs. Vultures release bones from great heights in the hope that they will break on the rocks, and they will have a feast.

Prehistoric man too was aware of the treasure hidden in the hollow of the bones: they used stones to crush the bones to recover the marrow.

Therefore marrow provides a rich source of elements for our immune system. The body can absorb, dismantle, and recycle marrow to make blood and immune cells.

However, the bone marrow does not always come from healthy animals that are raised and fed in their natural environment. That is why it is preferable to buy from an organic butcher.


The liver is low in fat and is a good source of protein (about 20%). It is very rich in vitamin B9, and all group B vitamins.

It is also an excellent source of vitamin A, which is essential for good vision.

Liver, heart, and kidneys are an excellent source of bio-assimilable heme iron and contain a lot of copper and selenium.

They are the ones who make the best pâtés, but poultry offal can also be fried, seasoned, and eaten with a green salad.


Tripe is none other than the viscera (stomach and intestines) of beef, sheep or pork. They have a particular nutritional interest, which can be seen as a big advantage by people looking to lose weight. They are weak in calories and all other dietary contents! And, you can try countless gastronomic specialties with Rumen, Reticulum and Omasum tripe.

Beef tail broth

The beef tail broth is a culinary specialty that has fallen into disuse. However, you can produce an excellent brew to value very delicious meat that would otherwise be thrown away.

The principle is simple – an animal’s tail is an extension of its spine. It is therefore structured around the vertebrae, butcher sections between each vertebra. You can then brown these sections in a frying pan before boiling them with seasoned vegetables (see Google Internet for countless recipes).

The vertebrae contain marrow, collagen, and is surrounded by pieces of flesh that will soften during cooking. You can drink the broth as a starter, then eat the remnants of the beef tail with boiled vegetables, coarse salt, capers, and fine Dijon mustard. It is the ideal winter dish. And it’s delicious.


It would be a waste to throw organ foods away. It is also a world of flavors, complex and stimulating textures, which we would be depriving ourselves of. All in all, organ food is good for you. Good health to you!

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