# Let's talk organ meats

**URL:** <https://community.anovaculinary.com/t/lets-talk-organ-meats/10732>\
**Category:** Anova Precision® Cooker\
**Created:** [November 27, 2017, 11:46pm UTC](https://community.anovaculinary.com/t/lets-talk-organ-meats/10732 "2017-11-27T23:46:26Z")\
**Posts on this page:** 1\
**Showing post:** 3

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**Author:** ![AlyssaWOAH](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/alyssawoah/32/2946_2.png) [@AlyssaWOAH](https://community.anovaculinary.com/u/AlyssaWOAH)\
**Post date:** [November 28, 2017, 6:02pm UTC](https://community.anovaculinary.com/t/lets-talk-organ-meats/10732/3 "2017-11-28T18:02:14Z")

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We’ve had a similar thread in the community about this.

> [@Organs (tripe, brains, heart, livers,..)](https://community.anovaculinary.com/t/organs-tripe-brains-heart-livers/9916):
>
> Hi, have anybody already tried to cook tripes? I’m looking forward to cook some beef and lamb tripe but I don’t know on what temperature… I was thinking something like cooking them for 24 - 48 hours on a temperature of 78°C And the same question for the brains smiley (pork and/or lamb)

There are some others for organs, but not specifically for whitetail buck. Not sure if that matters or not.

> [@Chicken (or other) hearts](https://community.anovaculinary.com/t/chicken-or-other-hearts/9364):
>
> I’m not sure that SV would offer any real benefit on this one, but just out of curiosity…has anyone here ever prepared chicken hearts (or any other type of heart) SV? If so, what exactly did you do and what was/were your result(s)?

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_[View the full topic](https://community.anovaculinary.com/t/lets-talk-organ-meats/10732)._