@ys: What do you mean "for a while I was ok"? Did you suddenly become "not ok"? ;-#
I've eaten liver, kidney, heart every day for a while now, along with marrow - as my evening meal. I typically eat just muscle meats (preferably tougher cuts) with melted minced fat as my lunch.
I find it's best to rotate textures for some variation, so different preparations are the key to sustaining daily organ meats. Sometimes, I'll make a paste by getting the organs out of the freezer and grating the frozen mass with the fine side - that's the best method to reduce organs to a smooth paste (juicing organs leaves the stringy bits intact, so it's best to freeze and grate).
I also buy air-dried "pet treats", which are useful for snacking on - you can slice the organs and jerky them in a dehydrator if you have one (I find them less potent though).
Of course, it's nice to leave everything chunky sometimes.
Eating the whole animal is important though for balance, so don't avoid the tough cuts. I've even tried chewing on intervertebral discs to get some collagen, but it doesn't seem to agree with me.
Also, you can combine bone meal (long bones seem to be best for rasping) with some clay, if you're prepared to make it.
