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Cosentino Talks Innards, and Being Called ‘Gut Man’

Speaking of offal and trotters, Incanto chef Chris Cosentino gave this little interview recently in which he expounds upon the pleasures of the non-muscular meats. His philosophy is, “If you’re willing to kill an animal, you should be willing to eat all of it,” he goes on to explain that when you get to the “fifth quarter” (the butcher’s term for organ meat), “you have all these unique cuts and textures with really unique flavors that you’re not going to get from these skeletal meats… but still with this minimal undertone flavor [of that animal].” Also, an etymological note: the term “offal” derives from the “off-fall,” or what falls off when you butcher an animal.


Earlier: Putting the Feet Before the Belly: How Pork Trotters Became Such a Thing [Grub Street]
Chef Chris Cosentino Plays Games With His Customers Via Twitter [Grub Street]

Cosentino Talks Innards, and Being Called ‘Gut Man’