It's surprising that some people still believe that Europeans and Americans don't eat organ meats, isn't it? But isn't foie gras a renowned French delicacy? Animal hearts and livers are, in fact, nutrient-rich and packed with iron, essential for our bodies.
That said, the key lies in knowing how to cook it well, bringing out flavors that make the dish enjoyable. Without good preparation, even nutritious food may not be appealing.
Interestingly, a certain culture rarely consumes organ meats. For example, they might only eat bacon, ham, or pork chops, often preferring lean cuts.
Personally, I enjoy a good bacon breakfast: two slices in a sandwich with a glass of milk make a perfect start to the day.
Kara, however, decided to feature pig intestines in her first column. The title alone created a stir, but not in a good way; it caused quite a bit of discomfort among readers and colleagues. Perry and many others at The Daily Planet looked at Kara with disbelief when they heard about it, some even jokingly holding back nausea.
"Everyone knows what's inside a pig's large intestine. And you actually eat that?"
The newsroom buzzed with comments, and even some of her loyal fans thought she had lost it. But Kara had the last word, showing off two photos: one of braised pork intestines, glistening in rich, brown sauce, and the other of stir-fried pork intestines with green and red peppers, making it look surprisingly appetizing.
In her column, Kara went on to describe each dish:
"Braised pork intestines: rich in flavor, satisfying, and not overly greasy—a delicacy worth trying.
"Stir-fried pork intestines: when cooked right, it has a savory, slightly crispy texture that pairs perfectly with vegetables."
She added, "Once we decide to eat an animal, I believe it's respectful to use as much of it as possible. No sense in wasting anything edible."
She compared the experience to the enjoyment of savoring lobster: "It's another culinary pleasure that should be tried, even if it's unfamiliar. Plus, because people are hesitant, ingredients like pig intestines are still incredibly cheap."
Kara even included a detailed recipe and posted photos of herself tasting the dishes, a brave move for her as a food columnist. But despite her courage, few people saw the appeal. Even some TV shows started poking fun at her "bold" choice.
The day after her column came out, Perry reviewed the numbers and was horrified. Newspaper sales had taken a nosedive, and it seemed readers had stopped by merely to gawk and chuckle at the headline.
In a meeting later that day, Kara appeared unfazed, even suggesting the column be discontinued. Perry was surprised.
"You can fight for it if you want; you don't have to give up so easily," he encouraged her.
But Kara shook her head. "If I continue now, I'll be the one begging. If I stop, maybe later you'll be the one asking me. So, let's drop it. I'll start a gossip column tomorrow instead."
"Wait!" Perry called out as she walked toward the door. "Explain to me why tomorrow?"
"Because I'm taking the day off today." She left with a wave, leaving everyone in the conference room stifling their laughter.
The others looked at each other, shrugging. It was typical of Kara to handle things her way, confident despite the blowback.
Yet Kara knew the potential of her column. At first, most people were reluctant to think of pig intestines as anything but off-putting. But some savvy restaurant owners saw an opportunity and began trying her recipe. To their surprise, customers who tried it without knowing the dish's main ingredient found it delightful.
Even the Chinese restaurants, initially hesitant to add such dishes to their menus, began offering it. By following Kara's recipe, customers soon discovered the satisfying taste, and a trend quietly began.
By evening, word had spread. People started asking, "Have you tried pig intestines?"
"No? Try it! It's an unexpectedly delicious dish."