Offal Recipe: Tripe & Onions Preston’s Butcher

Tripe & Onions

  • 1kg honeycomb tripe
  • salt & pepper
  • 75g butter
  • 1 onion, peeled and diced
  • 4T flour
  • 3 cups whole milk (blue top -not trim)
  • 1 cup fresh parsley, finely chopped


  1. Turn your crock pot on to Warm while gathering and preparing the ingredients.
  2. Cut the tripe into 2-3cm pieces. Season with salt and pepper.  Place into the crock pot and cover with cold water.
  3. Cook on low for around 4-5 hours until the tripe is tender.
  4. When the cooking time is almost up, place the butter and onion in a large saucepan and cook over a low heat for around 7-8 minutes, until the onion has softened.  Stir regularly.
  5. Stir in the flour and cook for 2 minutes until the mixture is frothy. 
  6. Gradually stir in the cold milk and cook, stirring constantly until the sauce is smooth and thick.
  7. Drain the tripe and discard the cooking water. Return the tripe to the slow cooker, stir in the white sauce and cover with the lid.
  8. Cook for a further hour on high. 
  9. Season with the parsley and salt and pepper and serve ladled over thick slices of hot buttered toast.

Offal Recipe: Sweet & Sour Chicken Livers Preston’s Butcher

Sweet and Sour Chicken Livers

Serves 3


  • 500g chicken livers
  • 1 onion
  • 2 stalks of celery
  • 25g butter
  • 1 green capsicum
  • 1 cup of pineapple chunks, drained
  • 1 garlic clove, chopped
  • 1T cornflour
  • 1T tomato sauce
  • 2T wine vinegar
  • 2t instant chicken stock
  • 2t soy sauce
  • ½ cup of pineapple juice
  • spring onions 


  1. Slice onion and celery. Cook in butter in a large covered frying pan for 2-3 minutes.
  2. Coarsely chop capsicum and add to the pan.  Cut pineapple pieces into smaller chunks, and brown them lightly with the vegetables.
  3. Remove vegetables and pineapple from the pan.
  4. Cut the chicken livers in halves, removing any membrane.  Add a little more butter to the pan and raise the heat.
  5. Add garlic and livers and cook until evenly browned for about 5 minutes.
  6. Remove from the pan and reduce the heat.  
  7. Mix cornflour, tomato sauce, wine vinegar, instant chicken stock, soy sauce and pineapple juice and add to the drippings in the pan.  Bring to the boil, and add the livers and vegetables, stirring to coat with sauce.
  8. Taste and add a little sugar if desired.  
  9. Garnish with a sprinkle of spring onions and serve immediately on rice.

Offal Recipe: Savoury Beef Kidneys on Toast Preston’s Butcher

Savoury Beef Kidneys on Toast

  • 1 onion, finely chopped
  • 1T butter
  • ox kidney
  • 2T white flour
  • salt and ground black pepper


  1. Sauté onion in butter in a saucepan
  2. Season flour with salt and pepper.  
  3. Slice kidney into thin strips and coat these in seasoned flour.  Add coated kidney to the saucepan and lightly brown the kidney in the butter.
  4. Add ½ cup of water, and stir occasionally until cooked and water reduced.
  5. Serve on toast.

Offal Recipe: Pig’s Head Brawn Preston’s Butcher

Pig’s Head Brawn

  • ½ fresh pigs head
  • 4 cups of hot water
  • 4t salt
  • 2T brown sugar
  • 4 garlic cloves, halved
  • 1 bay leaf
  • 6 peppercorns
  • 1T gelatine
  • ¼ cup of cold water
  • 2 onions, chopped
  • 6 fresh sage leaves, chopped


  1. Place head in a roasting pan, cut side down.
  2. Add hot water, salt, brown sugar, garlic, bay leaf and peppercorns in to the pan and cover tightly.  Bake at 150ºC for 2-3 hours until the meat is so tender that the bones can be lifted away using tongs.
  3. Leave to stand until cool enough to handle.
  4. Strain stock into the bowl and skim away the fat.
  5. With the skin side down, use tongs to lift the bones out of the head meat.  Discard any dark or discoloured meat, eye and any cartilage.  If discarding fat, take care not to throw out any light-coloured meat.
  6. Cut the meat into chunks.  
  7. Taste stock.  If too salty, dilute with water to get 2 cups of liquid.
  8. Soften gelatine in ¼ cup of cold water, then mix with the stock.  Add chopped onion, sage and chunks of meat.  Bring to the boil and simmer for 2 minutes.  Pour into loaf tins or bowls and leave to set.
  9. Slice and serve with apple sauce.

Offal Recipe: Old Fashioned Crumbed Lambs Brain

Old Fashioned Crumbed Lambs Brain

Serves 6


  • 6 sets of lambs brains
  • salt (couple pinches)
  • 2 sprigs fresh parsley, finely chopped
  • 2T lemon juice
  • 1T peppercorns
  • ½ cup flour
  • 2 eggs, beaten
  • ½ cup breadcrumbs
  • ¼ cup parmesan, grated
  • 100g butter


  1. Place brains in a bowl and cover with cold water. Let stand for 1 hour and then drain.
  2. Cut brains in half and remove the stems, membranes and any extraneous matter.
  3. Place brains, salt, parsley, lemon juice and peppercorns in a saucepan, cover with cold water and bring to the boil. Reduce heat and simmer for approximately 4 minutes.
  4. Drain brains and allow to cool. 
  5. Mix grated parmesan and breadcrumbs.
  6. Dust brains in flour, then dip in egg and coat in the breadcrumb mix.
  7. Melt butter in a fry pan and start cooking the brains over a medium heat, a few at a time, turning regularly so as not to burn.

Offal Recipe: Lamb Kidneys with Mushrooms Preston’s Butcher

Lamb Kidneys with Mushrooms

Serves 4


  • 8 lambs kidneys 
  • 4T flour 
  • 1t cayenne pepper 
  • ½t English mustard 
  • few drops Worcestershire sauce 
  • 8t olive oil 
  • 100g butter 
  • 3 shallots, peeled and finely chopped 
  • 1 clove garlic, peeled and crushed 
  • 250g mushrooms, wiped and sliced 
  • 100ml chicken stock 
  • 4t crème fraiche 
  • 2t parsley, finely chopped 
  • sea salt, coarsely ground 
  • black pepper, freshly ground


  1. Skin and core the kidneys with a pair of scissors.
  2. Mix flour, cayenne pepper and mustard powder together in a bowl. 
  3. Toss the kidneys in the flour and shake off the excess.
  4. Preheat a frying pan; add 2 teaspoons of the oil and the butter. Fry the kidneys for 3-4 minutes until golden. Remove from the pan and set aside.
  5. Add the remaining oil to the pan with the shallots, garlic and mushrooms and sauté over a medium heat for 2-3 minutes. Add a few drops of Worcestershire sauce to the pan, pour in the stock and reduce by half. Add the crème fraîche and kidneys to reheat for 1 minute and season to taste.
  6. Finally, add the chopped parsley an extra sprinkling of cayenne pepper and serve on hot buttered toast.

Offal Recipe: Lambs Fry Preston’s Butcher

Lambs Fry

  • 4 slices lamb’s fry, about 100 –125g each 
  • 1 onion, peeled and sliced
  • 8 sage leaves, finely chopped
  • 2T olive oil 
  • 2T flour 
  • salt and black pepper, to taste 
  • 300ml beef stock 
  • 4 rindless bacon rashers (approximately 150g)
  • 150g sour cream


  1. Preheat the oven to low to keep the bacon warm later. 
  2. Heat 1 tablespoon oil in a frying pan, add the onion and fry over moderate heat for 4–5 minutes, until lightly browned.
  3. Rinse the liver and pat dry with paper towels. 
  4. Place the flour onto a plate and add seasoning. Coat each slice of liver with the flour.
  5. Tip the leftover flour and the chopped sage into the onions and cook, stirring, for 1 minute. 
  6. Add the stock and bring to the boil, stirring. Reduce the heat; leave to simmer.
  7. Heat the remaining olive oil in a frying pan and fry the bacon for 1–2 minutes on each side. Remove from the frying pan and keep warm in the oven. 
  8. Add the liver to the frying pan and fry over moderate-to-high heat for 2 minutes each side, or until lightly browned.
  9. Return the bacon to the frying pan. Add the sauce and stir, scraping up any residue from the bottom of the frying pan. 
  10. Simmer for 3–4 minutes, or until the liver is cooked but still slightly pink in the centre.
  11. Stir the sour cream into the frying pan and season to taste with pepper. Simmer for 1–2 minutes to heat the cream.
  12. Serve

Lamb Recipe – Lamb Cheeks, Fresh NZ Lamb at Prestons

Lamb Cheeks


  • Preston’s Select Lambs Cheeks
  • good quality stock
  • knob of butter (for frying)
  • sea salt, freshly ground
  • black pepper, freshly ground


  1. Remove the lamb cheeks from refrigeration and let bring the temperature to room temperature
  2. Carefully trim the lamb cheeks, removing any connective tissue
  3. Place lamb cheeks in good quality stock, and gently simmer for approximately 20 minutes (do not boil, this should be a slow, gentle heat)
  4. Remove lamb cheeks, and season generously with salt and pepper
  5. Melt the butter in a hot pan or skillet.  Place lamb cheeks in the pan and fry until caramelized on the outside.
  6. Serve hot

Offal Recipe: Kidney and Bacon Soup Preston’s Butcher

Kidney and Bacon Soup

Serves 4-6


  • 225g ox kidney
  • 15ml vegetable oil
  • 4 rashers streaky bacon
  • 1 large onion
  • 2 garlic cloves, finely chopped
  • 1T plain flour
  • 6¼ cups water    
  • generous dash of worcestershire sauce
  • generous dash of soy sauce
  • 1T fresh chopped thyme
  • 75g grated cheese
  • 4-6 slices french bread
  • salt and black pepper to taste


  1. Wash the kidney in cold, salted water.  Drain, dry well on paper towels and chop into small pieces.
  2. Heat vegetable oil in a large pan over a medium heat.  Add the chopped streaky bacon and sauté for a few minutes.  Add the prepared kidney and continue cooking until nicely browned.
  3. Stir in the chopped onion and garlic, and cook until the onion is just soft –do not let it brown.
  4. Add the flour, and cook for 2 minutes.  Gradually add the water, stirring constantly.  Add the sauces, thyme, and seasoning to taste.  Reduce the heat and simmer gently for 30-35 minutes.
  5. Sprinkle cheese on to the French bread and grill until it is bubbling.
  6. Pour the soup into bowls, and top with the toast.

Offal Recipe: Haggis Preston’s Butcher

Speak with our friendly butchers when planning to make your Haggis. Order a Haggis set containing the essential meat ingredients.


  • Haggis Set containing Lambs stomach (lining), and Pluck (heart, lungs (lights) and liver)
  • 2 onions
  • 1T mixed herbs
  • 1T allspice
  • 1 cup toasted oatmeal
  • 340g chopped suet
  • black pepper
  • salt
  • lemon juice (or a good vinegar) is sometimes added as well as other flavourings such as cayenne pepper


  1. Wash the stomach in cold water until it is thoroughly clean and then soak it in cold salted water for about 8-10 hours.
  2. Place the pluck in a large pot and cover with cold water. 
  3. The windpipe ought to be hung over the side of the pot with a container beneath it in order to collect any drips. 
  4. Gently simmer the pluck for approximately 2 hours or until it is tender and then leave the pluck to cool.
  5. Finely chop or mince the pluck meat and then mix it with the oatmeal. 
  6. Add about half a pint of the liquor in which the pluck was cooked (or use a good stock). 
  7. Add the seasonings, suet and onions, ensuring everything is well mixed.
  8. Fill the stomach with the mixture, leaving enough room for the oatmeal to expand into. 
  9. Press out the air and then sew up the haggis. Prick the haggis a few times with a fine needle. 
  10. Place the haggis it in boiling water and simmer for approximately 3 hours.