Halal Parts & Offals

Fourteen products across four animals. Beef: liver, kidney, tongue, plain tripe and paya. Lamb: liver, kidney and paya. Mutton: liver, kidney and paya. Chicken: gizzard, heart and liver. Each animal also has its own page: beef offal, lamb offal, mutton offal and chicken offal, and the full range sits under fresh halal meat and poultry.

Lamb and mutton paya are sold by the piece, cleaned, with a choice of whole, whole Lahori cut, cut into 3 pieces or diced into 4 to 5 pieces, so they are ready for the pot. Beef paya is the larger trotter, sold whole or diced. For a traditional paya curry allow two to three lamb paya per person and a slow simmer of three to four hours, or about an hour in a pressure cooker, until the gelatine has melted into the gravy. Mutton paya are a little bigger and take slightly longer.

Yes, cleaned and whole, in packs from 500g to 10kg, on the chicken gizzard page. Gizzards are the firm muscle of the bird's stomach, so they need a long simmer, about an hour, or 20 minutes in a pressure cooker, before they turn tender; after that they fry, grill or go into a masala very well. Chicken hearts and chicken livers are sold the same way and cook in minutes.

Beef tripe is the lining of the stomach, sold plain and cleaned, whole or diced, and it needs a long, gentle boil of two to three hours before it goes into ojri, a soup or a stew. Beef tongue is a solid muscle, sold as steaks, diced, chunks or strips; simmer it until tender, peel the outer skin, then slice it for sandwiches, tacos or a curry. Both are on the beef offal page.

Each pack is vacuum-sealed and travels in a Woolcool insulated box with ice gel packs that hold 0-4C for up to 72 hours, by DPD, Tuesday to Saturday: dispatched the next working day and delivered the day after. Delivery is 6.99 under 60 pounds and free from 60 pounds, with a 15 pound minimum order. Offal is best cooked soon after it arrives; freeze on the day whatever you will not use within a day or two.