No need to add anything to the pan. The pale, tender sheep intestines lay quietly on the bottom for a few seconds, then slowly began to render their fat under the searing heat.
When he cleaned the sheep intestines, he had deliberately left the fat inside. Back in the city, some customers might have complained it was too greasy.
But out here in the wilderness, it was a lifesaver. You couldn't afford to get rid of it.
"People in North America don't eat much offal, but it's more common in Eurasia. Many European countries have dishes made with offal too."
"Of all the offal, intestines are the most difficult to clean and prepare. Because of their anatomy, if you don't handle them properly, they'll be completely inedible."
He explained to Andre while prodding the sheep intestines back and forth with his chopsticks to ensure they cooked evenly.
