IT TAKES

Guts
A MEAT-EATER’S
GUIDE TO EATING OFFAL
cOVER HEALTHY &
75 DELICIOUS
NOSE-TO-TAIL RECIPES

ASHLEIGH VANHOUTEN
Thank you so much for purchasing It Takes Guts! I’m excited for you to
read my story, learn more about the benefits and pleasures of eating
nose-to-tail, and try some of my recipes. As a holdover until you get
the book, here is a bit of information on the wonderful world of offal as
well as a few extra recipes for you to try right now.

If you make any of these recipes and enjoy them, please let me know!
Post a picture on Instagram, tag me @themusclemaven,
and use the hashtag #ItTakesGuts.

Happy cooking!
WHAT IT TAKES GUTS
(AND THIS EBOOK)
IS ALL ABOUT
It Takes Guts is about the benefits of eating organ meat, also known as offal. But more
importantly, it is about being willing to try new things and approach eating (and life) as
a delicious, rewarding adventure.

I have my own fears, for sure (only crazy people parachute out of planes for
fun, if you ask me), but trying new foods has never been one of them. During
my travels and time living in different countries and cities, I’ve always sought
out cultural cuisines and new dishes and ingredients. It’s such a fun and low-
risk way to experience something completely different. Think about it: the
worst that could happen is you don’t like the new food, and you’re right where
you started. But if you try something new and you enjoy it, you’ve just opened
up an entirely new world of experiences (and health, in this case).

Learning about our food—where it comes from, how it nourishes you, and how
you can make an impact on improving our food system through your choices—
is also incredibly rewarding and empowering. Every time I make a new recipe
with a new ingredient sourced from a farm raising and harvesting their animals
in an ethical way, I feel accomplished as well as nourished and satisfied. What
more could you ask for?

My goal for It Takes Guts is to provide you with an entertaining and user-
friendly guide to enjoying some of the more adventurous parts of the animal
as well as an appreciation for the value of whole-animal cooking. This ebook is
a sneak peek into some of the fun and tasty treats you can expect in the book!
Thank you for your support. Let’s get started debunking some myths.

4 I T TA K E S G U T S
5 MYTHS ABOUT OFFAL—DEBUNKED!
• Organ meats taste gross. Some organs are stronger tasting or have
distinct textures, for sure—but this myth is more about familiarity and
perspective than it is about something being inherently “gross.” Many of
us who eat factory-farmed chicken and beef from the grocery store aren’t
really experiencing what healthy, naturally raised meat actually tastes like.
Describing game animals as “gamey” is often seen as a negative thing, but
game meat is my favorite; I enjoy and seek out rich, unique flavors like lamb,
elk, and venison. Chicken breast doesn’t really taste like much at all, which
is why it is often dressed up in breading or sauces. When trying different
cuts, different animals, and different preparations and simply getting used
to new flavors and textures, you might be surprised at how much you enjoy
them!

• Offal is harder to prepare. While some cuts require more prep or more
delicate handling, this can be said about many different cuts of meat,
produce, baking projects, and so on. Just because something requires a bit
more work doesn’t mean it isn’t worth doing! All it takes is a bit of research,
practice, and helpful guides like It Takes Guts to help you on your way. And
as you’ll see in my book, some organ meat dishes are shockingly quick and
easy to make.

• Organ meats are dangerous to eat. As with any animal protein, you should
seek out the healthiest, freshest, ideally locally grown, and sustainably
raised and harvested meat you possibly can. If this is your aim, there is no
difference in the “health” or “risk” of eating that animal’s organs versus the
muscle meat. As with any food, certain offal has cooking, storing, and prep
requirements that you should educate yourself on, but there is no evidence
that healthy, properly cleaned and prepared organ meats are inherently
more dangerous to eat than any other part of the animal.

• Organ meat is hard to find. If you have access to a butcher shop or a

farmer’s market, or a nearby farm where you can buy meat directly, you
should have relatively easy access to organs—especially cuts like liver,
heart, cheeks, bones, and tongue, which are pretty commonly eaten cuts
even in mainstream circles. You may need to do a bit more work to find
cuts like brain, spleen, and testicles, but again, just because something
takes a bit more effort doesn’t mean it’s not worth it! Establishing good
relationships with your local butchers and farmers is a great way to learn
more about the harvesting process, local availability, and even tips for
cooking and preparing new cuts.

A S H L E I G H VA N H O U T E N 5
 • Eating offal is weird and extreme. This one is a total cop-out. People all
over the world and throughout human history have eaten, and continue
to eat, nose-to-tail. It’s only very recently, and in some parts of the world,
where we are “privileged” enough to be able to waste parts of an animal
we kill for food (and the most nutritious parts at that!). A few generations
ago, the concept of hunting, harvesting, and preparing an animal and not
eating the organs would have been seen as weird and extreme, so it’s really
all about perspective and what you’ve been exposed to. Just because we’re
accustomed to seeing and eating fake, processed foods that remove us
from the reality of nature and our place in it doesn’t mean it’s the better
choice.

5 WAYS TO INTRODUCE YOURSELF

(OR SOMEONE ELSE) TO ORGAN MEATS
• Start small (literally). Start by experimenting with chicken livers and chicken
hearts. They’re easy to make, mild tasting, and easy to find.

• “Hide” offal in foods you already love. You can enjoy the health and cost-
saving benefits of organ meats without having to taste them if you don’t
want to. Chop up some heart and liver and add it to ground beef (or have
your butcher premix it for you). It’s generally recommended to use a 4:1
beef-to-organ ratio. You may not even notice the difference, but your
burgers and meatballs will be supercharged with vitamins and minerals!

• Try pâté. Pâté is a loaf or spread that is usually made with a mixture of
ground meat and organs (often liver), spices, fat, and alcohol. I don’t
know what genius thought of combining liver, brandy, and spices, but I’m
thankful, because pâté is one of the most delicious foods on the planet. It
is surprisingly crowd-pleasing, even for folks who would balk at the idea of
eating liver in other ways. This is an easy “starter” food for folks who are
nervous about eating organ meats.

6 I T TA K E S G U T S
• Try offal that is also muscle meat. Often, when people think about organs,
they think of liver, kidney, and brains—but many organs are also muscles.
This type of offal is milder tasting and has a more meaty, familiar texture
that’s easier to eat if you’re just getting used to offal. Heart, for example, is
a nutrient-dense, versatile cut that can be enjoyed barbecued, sliced thinly
in a sandwich, chopped up into a stir-fry, or stuffed and roasted (to name
just a few options). You don’t have to like or eat every part of an animal, but
if you are willing to give new cuts a try in a few different ways, you may just
find a new favorite dish!

• Let a professional do the work. If you’re open to trying new things but aren’t
ready to buy or prep offal yourself, head to your favorite Mexican spot and
order the tongue taco this time—I swear you won’t be disappointed. Or
seek out some menudo, pho with heart and tendon, or fried sweetbreads.
Share your order with a friend, and be prepared for a different experience;
you may not like it, but you will have tried something new, and that’s a
positive thing no matter the outcome. On the other hand, you may be
pleasantly surprised at how much you enjoy a menu item you’ve always
skipped over in the past.

A S H L E I G H VA N H O U T E N 7
DARK CHOCOLATE BONE BROTH
DESSERT ■ BREAKFAST ■ SNACK

SMOOTHIE
YIELD: 1 serving PREP TIME: 5 minutes

You won’t even taste the broth in this smoothie, but you’ll be getting all that healthy
collagen and amino acids anyway. It’s a win-win!

1 cup coconut milk or milk of Put all the ingredients in a blender and blend until smooth.
choice Pour into a large glass, sprinkle with cacao powder if desired,
3 or 4 cubes frozen chicken and enjoy.
bone broth
¼ cup chocolate-flavored
protein powder
¼ cup grass-fed collagen
powder
1 tablespoon almond butter
(unsweetened and unsalted)
1 teaspoon cacao powder, plus
more for garnish if desired
½ cup frozen blueberries or
other berries (optional)
1 tablespoon honey, preferably
raw, or maple syrup, for
sweetness (optional)

8 I T TA K E S G U T S
A S H L E I G H VA N H O U T E N 9
SPICY BLACKBERRY THUMBPRINT
COOKIES WITH DUCK FAT
YIELD: 12 to 16 cookies PREP TIME: 15 minutes COOK TIME: 8 minutes
You won’t taste the duck fat in these dense, chewy, not-too-sweet cookies, but I do feel
they have a deep, rich flavor that only duck fat can provide.
2 cups blanched almond flour
¼ cup coconut flour
½ cup coconut sugar
¼ cup grass-fed collagen
powder
1 teaspoon baking powder
1 teaspoon ground cinnamon
½ teaspoon ground cardamom
½ teaspoon ground nutmeg
1/8 teaspoon fine sea salt
½ cup almond butter
(unsweetened or unsalted) or
tahini
3 tablespoons duck fat, melted
1 large egg, room temperature
1 teaspoon vanilla extract
¼ cup blackberry jam or jam of
choice
NOTE: These cookies will keep in
an airtight container for up to 4
days.
10 I T TA K E S G U T S
DESSERT ■ SNACK
Preheat the oven to 350°F and line a baking sheet with
parchment paper.
In a large bowl, stir together the flours, coconut sugar,
collagen, baking powder, spices, and salt until well mixed.
Coconut flour can be clumpy, so make sure to break up any
clumps with a fork or whisk.
In a medium bowl, stir together the almond butter, duck fat,
egg, and vanilla extract.
Add the wet mixture to the flour mixture and mix with wet
hands just until combined. Let sit for about 5 minutes so the
coconut flour can absorb the liquid.
With wet hands, roll the dough into 1-inch balls and place
about 2 inches apart on the prepared baking sheet.
Using your thumb, make an indentation about halfway down
into each cookie. (The dough may be a little crumbly, so
you’ll have to reform the edges with your fingers if you want
them to be pretty!)
Fill each indentation with about ½ teaspoon of jam. Bake for
8 minutes, until just beginning to brown around the edges —
they will still be quite soft.
Let the cookies cool on the baking sheet for about 10
minutes, then carefully transfer to a cooling rack. Allow to
cool completely before eating so they can firm up.
A S H L E I G H VA N H O U T E N 11
CHICKEN LIVER SALTIMBOCCA
APPETIZER ■ SNACK

YIELD: 6 servings PREP TIME: 12 minutes, plus 3 hours to marinate COOK TIME: 8 minutes

Saltimbocca is an Italian dish traditionally made with veal that’s been marinated in wine
or oil and wrapped with prosciutto and sage. My version uses chicken liver, ham, and
rosemary, but the result is the same: nutrient-dense and delicious!

1 pound chicken livers, cleaned Pat the livers dry and place in a glass container. Add the
1/3 cup white wine wine, vinegar, garlic, salt, and pepper; turn the livers to coat
in the marinade. Cover the container and place in the fridge
1 tablespoon white wine
vinegar
for a minimum of 3 hours (overnight is best).

4 cloves garlic, smashed with Remove from the fridge and wrap piece of liver and a
the side of a knife and roughly rosemary sprig in a slice of ham; use toothpicks soaked in
chopped water to secure the ham closed.
½ teaspoon fine sea salt In a medium cast-iron skillet over medium heat, fry the livers
¼ teaspoon ground black in the butter until the ham begins to brown, about 2 minutes
pepper per side. The livers will be cooked but still pink in the middle,
4 sprigs fresh rosemary or which is ideal. This may be done in batches.
marjoram, cut into 2-inch
lengths
4 ounces ham or Canadian
bacon, thinly sliced
2 tablespoons grass-fed
unsalted butter

S PEC IAL EQU IPM E NT:

About 20 toothpicks, soaked in
water for 1 hour

NOTE: These livers are best eaten

fresh but will keep for up to 4
days in an airtight container in
the fridge. They make excellent
appetizers or a low-carb snack!

12 I T TA K E S G U T S
A S H L E I G H VA N H O U T E N 13
BEEF TONGUE BREAKFAST WRAP
BREAKFAST ■ LUNCH

YIELD: 8 servings PREP TIME: 15 minutes COOK TIME: 4½ hours

Essentially, what you’re doing here is creating a high-fat, juicy, tender deli meat that
can be used in a wide array of recipes: wraps, sandwiches, a cold-cut plate, a frittata—
you name it. I love breakfast food, so I figured this could be a good replacement for
sausage in a hearty wrap, but the beauty is that you can make it your own—experiment
with spices, condiments, and veggies in your wrap. And of course, you can eat it any
time of day!

1 beef tongue (about 2 pounds),
rinsed
Filtered water
4 tablespoons grass-fed
unsalted butter, divided
8 large eggs
2 avocados, sliced
1 cup shredded mozzarella
cheese or other cheese of
choice
8 gluten-free wraps (I like
almond or cassava flour)
Fine sea salt and ground black
pepper
NOTE: The wraps are best eaten
fresh, but leftover cooked tongue
will keep for up to a week in an
airtight container in the fridge. It
is great repurposed for hash. (See
my recipe for Tongue Hash with
Peppers, Onions, and Potatoes in
It Takes Guts.)
Place the tongue in a 6-quart slow cooker or Instant Pot and
add just enough filtered water to cover the tongue. If using
a slow cooker, set the cooker to low; if using an Instant Pot,
choose the Slow Cook function, then select the “Normal”
heat setting. Slow cook the tongue until it is tender and can
be easily punctured with a fork, about 4 hours. Remove the
tongue from the cooker and let cool to the touch, about 15
minutes; using a sharp knife, make a slit through the skin at
the base of the tongue (the wider end) and peel away the
skin (it should remove easily).
Cut the tongue crosswise into ½-inch-thick slices and pat
dry. Heat 2 tablespoons of the butter in a 12-inch cast-iron
skillet over medium heat. Sear the slices in batches until
browned and crispy around the edges, about 3 minutes on
each side. Remove and set aside.
Add the remaining 2 tablespoons of butter to the skillet and
soft scramble the eggs until just set, then remove from the
skillet.
Put some sliced avocado, scrambled eggs, shredded
cheese, and four or five slices of tongue in each wrap.
Season with salt and pepper to taste.

14 I T TA K E S G U T S
A S H L E I G H VA N H O U T E N 15
GRILLED BEEF HEART SKEWERS
LUNCH ■ DINNER

YIELD: 3 servings PREP TIME: 15 minutes COOK TIME: 15 minutes, plus time to marinate overnight

This is just a super easy, tasty recipe for beef heart. You can, of course, use any
animal hearts you like for this recipe—venison, elk, whatever you want—but a beef
heart is relatively inexpensive and you get a lot of meat for your money! This recipe
demonstrates that preparing and eating organs doesn’t have to be a special event; it
can be an easy, delicious, throw-it-on-the-BBQ type of meal, just like anything else.

12 ounces beef heart, cleaned
(see below)
MARINADE:
1/3 cup extra-virgin olive oil
3 tablespoons red wine vinegar
½ teaspoon fine sea salt
½ teaspoon ground cumin
¼ teaspoon ground black
pepper
1/8 teaspoon ground cayenne
Cut the cleaned heart into 1-inch cubes.
Place the heart cubes in a medium mixing bowl. Add all the
ingredients for the marinade and mix well. Cover the bowl
with plastic wrap and refrigerate overnight.
Preheat a grill to high heat and spray the grill grate with
cooking spray. Skewer the meat, 4 or 5 cubes per skewer.
Grill until slightly charred on the surface and rare to
medium-rare inside, about 5 minutes. Turn the skewers over
midway through cooking. Serve immediately, topped with a
sprinkling of coarse sea salt and a squeeze of lime juice.

FOR S E RVING: HOW TO CLEAN BEEF HEART

Coarsely ground sea salt or
other finishing salt of choice
Lime wedges
S PEC IAL EQU IPM E NT:
5 (9-inch) metal skewers
Trim hard, white exterior fat and any visible membranes
with a sharp paring knife. Cut out any visible ventricles
from the top of the heart, then rinse thoroughly with
cold water. You should end up with a piece of relatively
smooth, blood-red muscle meat. This cleaning method
applies to any large animal heart, such as venison or
buffalo. (Any further cutting or prep would be individual to
the recipe).

NOTE: Cooked beef heart will
keep in an airtight container in
the fridge for up to 5 days.
Note that most larger animal hearts will be sourced from
a local farm and butcher. You’ll notice they have already
been cut or sliced open for quality control (to ensure the
organ is healthy and safe and didn’t have any bugs or
parasites).

16 I T TA K E S G U T S
A S H L E I G H VA N H O U T E N 17
PAN-SEARED BEEF HEART WITH
LUNCH ■ DINNER

PURPLE CABBAGE SLAW

YIELD: 4 servings PREP TIME: 10 minutes, plus 1 hour to marinate COOK TIME: 20 minutes

Pungent garlic and slightly sweet coconut aminos (which tastes a lot like soy sauce
but without the soy) work great against the tasty-yet-gamey flavor of heart; an acidic,
crunchy slaw is the perfect side dish. This one will impress your dinner guests!

1 pound beef heart, cleaned
(see page 16) and thinly sliced
1/3 cup coconut aminos
1 tablespoon honey, preferably
raw
2 cloves garlic, minced
2 tablespoons ghee, for the pan
S L AW:
1 purple cabbage, shredded
4 ounces jicama, peeled and
thinly sliced
2 large shallots, finely chopped
¼ cup raw cashews, toasted
and chopped
1 tablespoon red wine vinegar
1 tablespoon honey, preferably
raw
1 tablespoon fresh lemon juice
1 tablespoon coconut aminos
Place the beef heart slices in a shallow dish. In a small bowl,
mix together the coconut aminos, honey, and garlic, then
pour the marinade over the heart. Cover and place in the
fridge to marinate for a minimum of 1 hour or up to 24
hours.
Right before you’re ready cook the heart, make the slaw:
Mix together the veggies and cashews in a large bowl. In a
smaller bowl, combine the vinegar, honey, lemon juice, and
coconut aminos, then pour the dressing over the slaw and
toss. Set aside.
Remove the heart slices from the marinade. Preheat a
medium cast-iron skillet over high heat. Heat the ghee in the
hot pan, then add the heart slices in batches. Sear quickly so
they are browned on the outside but still pink on the inside,
about 3 minutes total—heart tastes best medium-rare. Add
more ghee between batches if the meat starts to stick to
the pan
Remove and serve atop a bed of slaw.

NOTE: Leftovers will keep in an

airtight container in the fridge for
up to 4 days.

18 I T TA K E S G U T S
A S H L E I G H VA N H O U T E N 19
EGG SALAD WITH COD LIVER
SNACK ■ LUNCH

YIELD: 4 servings PREP TIME: 7 minutes

Just trust me on this one, guys. It’s rich, full of protein and healthy fats, and goes great
on a salty cracker or crusty bread; if you like pâté, you’ll love this one. You’ve probably
been told at some point in your life to take cod liver oil for its health benefits. I have
exciting news for you: cod liver is actually healthy and it tastes delicious—it’s hard to
believe fish liver can have such a decadent richness. Fish liver has a high concentration
of beneficial omega-3 fatty acids, so why supplement with fish oil pills when you can
eat the real thing?

1 (4.2-ounce) can cod liver 1. Drain the oil from the can of cod liver, then put the liver in
3 hard-boiled eggs a medium bowl. Mash the liver with a fork.
6 chives 2. Peel the eggs and put them in the bowl with the liver. Use
1 lemon wedge the side of fork to break up the eggs.

Fine sea salt and ground black 3. Chop the chives and add to the bowl, stirring to combine.
pepper
4. Squeeze the lemon wedge into the bowl and add a pinch
Toasted bread or crackers, for each of salt and pepper. Stir to blend in and spread over
serving toast or crackers.

NOTE: This salad will keep in an

airtight container in the fridge for
up to 3 days.

20 I T TA K E S G U T S
A S H L E I G H VA N H O U T E N 21