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Animals' insides offal-ly popular

Offal is a popular ingredient in many asian recipes and sales have started to rise in the Australian market. Pictured is Kieu Nguyen at An Khang Butchery and Seafood store. Photo: Inga Williams / The Satellite
Offal is a popular ingredient in many asian recipes and sales have started to rise in the Australian market. Pictured is Kieu Nguyen at An Khang Butchery and Seafood store. Photo: Inga Williams / The Satellite Inga Williams

WHILE consuming pig's blood or duck feet may not appeal to some, a south-west butchery is satisfying the most varied of tastes.

Demand for offal is on the rise at The An Khang Butchery and Seafood store.

The Inala shop needs to restock the "unfashionable" meat section at least three times a day.

Employee Therese Subasic said most of the butchery's offal customers hailed from an Asian or African background.

She said most Australians tended to keep their distance.

"They like to stick to what they know," she said.

"They usually throw away the insides of animals while Asians or Africans really enjoy it."

Mrs Subasic said customers chose to eat offal for many different reasons.

"Some African cultures believe eating a goat's head will make a man stronger,"

"We just had one man come in and ask for 12 goats' heads which we don't stock but we arranged it for him.

"We also have customers who come all the way from Toowoomba just to buy our offal."

In Mt Ommaney, Andrew's Quality Meats butcher Kevin Wight said his regular offal customers were aged above 50.

"It's mainly the older people who buy it," he said.

"They like to make the old kidney pie or casserole.

"I've been here 10 years and I don't think I've ever seen a young person buy it, unless it's for their pets."

However long-time Durack chef Greg Bins said people were missing out.

"Offal dishes can be very tasty," he said.

"Black pudding which is made from congealed animal blood makes a great addition to the Christmas day feast."

Topics:  food


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