Now that it's cold and hard, it's pure white and will keep longer with the stray scraps gone. I've been using it to saute onions at the start of a savory dish; I can't say I like the flavor of tallow on its own, but it disappears into a savory dish.
And just think how thrifty it is! I make super-nutritious stock, and then I get this by-product, free frying grease. I still buy lard from my Amish butcher, though, because it makes fabulous biscuits and pie crusts.
Some bok choy, the last chunk of a cabbage, a carrot, and scallions added at end. Then we sprinkled toasted sesame seeds over top at the table.