Trotters, Tripe & Testicles – Nose to Tail Cuisine

By | Apr 9, 2011

trotters, tripe and testicles on the menu in scotlandTop Chefs such as Scotland’s Michelin-starred Tom Kitchin, are leading the way in the promotion of ‘nose to tail’ cooking, encouraging consumers to minimise waste by using every part of an animal and experiment with new ingredients. The resurgence of interest in traditional, flavoursome food appears to be generating increased consumer enthusiasm about cooking with offal, with tripe, trotters and testicles back on the menu.

Quality Meat Scotland (QMS) has teamed up with Tom to showcase how easy it is to make simple and delicious dishes using offal – the parts traditionally known as the “fifth quarter”. The best known offals include heart, liver and kidney but tongue, cheeks and sweetbreads also come into this category.

The opportunity to utilise less well known cuts and offal not only opens up new areas of culinary innovation and adventure but also assists with sustainability targets by reducing waste and increasing livestock profitability.

Laurent Vernet, Head of Marketing at QMS says: “Many people don’t realise that using more unusual cuts of meat can be both cost effective and really delicious. If you buy Scotch Lamb or Scotch Beef you can be confident that every part of the animal has been raised to the same world leading assurance standards guaranteeing traceability and quality. Nose-to-tail cooking is an environmentally friendly approach to eating and can be tasty and nutritious. Offal is an important part of our culinary heritage and provides a very tasty source of iron, protein and vitamins at a time when we are all looking for ways to be more economical and less wasteful.”

Chef Tom Kitchin says; “Nose-to-tail cooking is something that I’m passionate about and I love experimenting with different and unusual cuts to maximise flavours. Although some people are not familiar with eating offal, I think it’s incredibly tasty when cooked correctly. I have certainly noticed that our diners at the restaurant have become more adventurous over the years and seem to show a greater interest in eating out of their comfort zone.”

Examples of Tom Kitchin’s recipes and other recipes featuring offal can be found at and

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