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From Tongue to Tail: 5 Offal Dishes in Metro Detroit

By: Metro Detroit Chevy Dealers | January 19, 2018

Unless you’re adhering to a diet of the vegetarian/vegan variety, you’re probably a regular consumer of beef, chicken and seafood. Typically, the common parts of those animals that are served for consumption are things like chicken breasts or a prime cut for a steak dinner. But, if you’re someone that believes using every part of an animal, so as not to waste anything, these four dishes in metro Detroit are sure to delight or, at the very least, intrigue.

Taqueria El Rey

Located in Southwest Detroit, Taqueria El Rey is one of the best Mexican restaurants in the area, becoming famous from its grilled chicken. This cash-only eater has a few options when it comes to offal, such as tripe, beef head, beef tongue and pork stomach. Any of those can be used for tacos, burritos and more.

Republic

Republic-Duck-Liver-Mousse

Duck Liver Mousse from Republic in Detroit. Photo courtesy of Shanley Pearl.

Last time we mentioned Republic, it was for quite a different kind of meal. As the menu at Republic is ever-rotating thanks to its locally-sourced nature, something you can find there right now is the duck liver mousse. It’s served with grilled black pepper bread, house jam and mustard seed.

Polish Village Cafe

Over in Hamtramck, Polish Village Cafe is where you can find authentic Polish cuisine and that includes chicken liver. They bread the liver, pan fry it and then top it with sauteed onions. As a dinner meal, it comes with your choice of soup or salad and is served with kraut, mashed potatoes and veggies.

Roast

Located in Detroit, Roast comes from celebrity chef Michael Symon. On the appetizer menu, you’ll find beef cheek pierogies — a perfect combination of tough, savory meat and pierogi — served with horseradish and mushrooms. Additionally, the roasted marrow is also quite delicious and is served with sea salt, oregano, capers & chilies.

Grange Kitchen & Bar

On the other side of town in Ann Arbor is Grange Kitchen & Bar, which sources all of their ingredients locally. A couple of appetizers on the menu caught my eye: the duck tongue fried rice and the fried pig’s head. The latter is served with Dragon’s Milk Chow Chow, which is typically a southern relish.

I’ll be honest: I had never heard of some of these dishes before looking into them for this article. If you’re motto is “I’ll try anything once,” I implore you to give some of these dishes a shot. Let us know what you think or send some suggestions our way.