It’s offal. So, anyone who’s squeamish about eating the insides of animals can just bugger off and leave more of these bundles of deliciousness to the rest of us. And for that, I for one, will be profoundly grateful.
With a Black Velvet to wash it down (remember, champagne first, then the Guinness or it all goes to hell).
The recipe is courtesy of the main man, Fergus Henderson. Of course.