What Should You Look for When Buying Organ Meats?

Organ meats spoil much faster than red meat, so check their color, smell, and texture more carefully when buying them. Fresh liver should have a dark reddish-brown color and a shiny, moist surface; liver that looks dull, brown, or dry has lost its freshness. Organ meats should generally be eaten the day they are purchased or by the next day at the latest; unlike red meat, they keep for only 1–2 days in the refrigerator because organ tissue is more prone to bacterial growth than red meat.

What should you look for when buying liver?
Fresh beef or lamb liver should quickly spring back when pressed gently by hand; if a fingerprint remains for a long time, that indicates the tissue has lost freshness. Excessive pooled blood or a sticky discharge on the surface is also a bad sign. Lamb liver is lighter in color and softer in texture than beef liver. Which type to buy depends on the recipe, but for both, the membrane (a thin, whitish layer) should look smooth and intact; a torn or damaged membrane may mean bacteria can penetrate the tissue more easily. A dark, clotted color where the liver was cut may also indicate that it came from a product that has been sitting for a while.

What should you look for when choosing kidneys and tripe?
Kidneys should have a shiny surface, a light brownish-red color, and no ammonia smell; a sharp ammonia odor is the clearest sign that a kidney has lost freshness. Tripe should be close to white; avoid a strongly yellowish or grayish color. Tripe is generally sold already cleaned, but a mild odor is normal. Do not choose it if the odor is strong and unpleasant. It is also common practice to boil tripe purchased from a butcher again at home to clean it.

Should you choose fresh or frozen organ meats?
Fresh organ meats are not always available; in that case, frozen organ meats are also a good alternative, as long as the package is tightly sealed and does not contain excessive ice crystals. Thaw frozen organ meats slowly in the refrigerator, not at room temperature. Because they lose water during thawing, frozen organ meats may have a slightly softer texture than fresh ones; this can also shorten the cooking time, so you may need to reduce the cooking time somewhat when preparing frozen organ meats.

Common mistakes when buying organ meats
The most common mistake is buying organ meats at the beginning of a shopping trip and carrying them for a long time in a warm car or bag; because they warm up faster than red meat, the risk of spoilage increases during that time. Buy them as the last item and carry them in an insulated cooler bag. Another mistake is stocking up on organ meats days in advance instead of buying them on the same day as red meat; given their short storage time, the safest choice, if possible, is to buy them on the day you will cook them or one day before. Keeping organ meats in a separate bag from other meat and vegetables is also a simple but effective way to prevent cross-contamination.