What's better than tricking someone you love, hate, or who owes you money into eating a mouthful of something that they think is something else? Nothing, that's what! Nothing gives that warm and fuzzy feeling like watching someone unwittingly munch on innards and tell you how much they really enjoy it.
Step 1: The Heart Of The Matter
When people think of offal---and those are rare moments indeed---they think of the taste of overcooked liver. A bitter and grainy experience that is at once coppery and irony (ferrous I mean, not the use of words to convey a meaning that is the opposite of its literal meaning) . . . you know, it's a gross experience. Liver can be a wonderful thing in the hands of someone that cares, but for the majority of people out there they just don't know. And they associate everything that doesn't look like a steak or ground chuck with that awful liver experience that happened in their early adolescence.
Heart is a good first step on the road to reclaiming the tasty delicacies that we call guts. Why? It's a meat pump. And it's leaner than that ribeye you have every time you go out to eat at a restaurant. LOADS of B12 in heart and high levels of coenzyme Q10 if you think that actually does something for you. And a 4oz portion will give you less cholesterol and saturated fat than a similar sized portion of ribeye. So why waste it. Eat it! Or trick someone else into doing it.