Offal

organ meatorgan meatsvariety meatsbrainsintestineanimal lunganimal organsbeef intestineBrains and eggscow liver
Offal, also called variety meats, pluck or organ meats, refers to the internal organs and entrails of a butchered animal.wikipedia
641 Related Articles

Haggis

Deep-fried haggishaggasHaggis Hunt
This includes Scottish haggis, Jewish chopped liver, U.S. chitterlings, Mexican menudo as well as many other dishes.
Haggis is a savoury pudding containing sheep's pluck (heart, liver, and lungs); minced with onion, oatmeal, suet, spices, and salt, mixed with stock, and cooked while traditionally encased in the animal's stomach though now often in an artificial casing instead.

Sausage

sausagespork sausagesmoked sausage
Intestines are traditionally used as casing for sausages.
Traditionally, sausage makers would salt various tissues and organs such as scraps, organ meats, blood, and fat to help preserve them.

Chitterlings

chitlinschitterlingchitlin
This includes Scottish haggis, Jewish chopped liver, U.S. chitterlings, Mexican menudo as well as many other dishes.
A 1743 English cookery book The Lady's Companion: or, An Infallible Guide to the Fair Sex contained a recipe for "Calf's Chitterlings" which was essentially a bacon and offal sausage in a calf's intestine casing.

Brain as food

brainbrainsPork brains
Brain
The brain, like most other internal organs, or offal, can serve as nourishment.

Rendering (animal products)

renderingrenderedanimal rendering plant
Offal not used directly for human or animal food is often processed in a rendering plant, producing material that is used for fertilizer or fuel; or in some cases, it may be added to commercially produced pet food.
This material can include the fatty tissue, bones, and offal, as well as entire carcasses of animals condemned at slaughterhouses, and those that have died on farms, in transit, etc. The most common animal sources are beef, pork, sheep, and poultry.

Faggot (food)

faggotsFaggota kind of meatball
In the English Midlands and South Wales, faggots are made from ground or minced pig offal (mainly liver and cheek), bread, herbs and onion wrapped in pig's caul fat.
Faggots are meatballs made from minced off-cuts and offal, especially pork (traditionally pig's heart, liver, and fatty belly meat or bacon) together with herbs for flavouring and sometimes added bread crumbs.

Peasant foods

peasant foodpeasant farepeasant diet
In medieval times, "humble pie" (originally, "Umble pie") made from animal innards (especially deer) was a peasant food and is the source of the commonly used idiom "eating humble pie", although it has lost its original meaning as meat pies made from offal are no longer referred to by this name.
They may use ingredients, such as offal and less-tender cuts of meat, which are not as marketable as a cash crop.

Kokoretsi

kokoreçgardoubakia
A festive variety is kokoretsi (from Turkish kokoreç, Macedonian kukurek), traditional for Easter; pieces of lamb offal (liver, heart, lungs, spleen, kidney and fat) are pierced on a spit and covered by washed small intestine wound around in a tube-like fashion, then roasted over a coal fire.
Kokoretsi (, κοκορέτσι, kokoreç) is a dish of the Balkans and Asia Minor, consisting of lamb or goat intestines wrapped around seasoned offal, including sweetbreads, hearts, lungs, or kidneys, and typically grilled; a variant consists of chopped innards cooked on a griddle.

Blood as food

bloodcurdled bloodpork blood
Blood
In the coastal Konkan region of India, Sorpotel, a dish of Portuguese origin is commonly cooked that includes parboiled meat and offal which is cooked in a spicy and vinegary sauce.

Testicles as food

testiclestesticleanimelles
Testicle
In English, testicles are known by a wide variety of euphemisms, including "stones", "Rocky Mountain oysters", "prairie oysters", and so on. Lamb testicles are often called 'lamb fries' or simply fries (though that may also refer to other organ meats).

Kaszanka

krupniokgrützwurst
Kaszanka, a traditional sausage similar to black pudding, is made with a mixture of pig's blood, pig offal and buckwheat or barley usually served fried with onions or grilled.
It is made of a mixture of pig's blood, pork offal (commonly liver, lungs, skin, and fat), and buckwheat (sometimes barley or rice) kasza stuffed in a pig intestine.

Head cheese

brawnsouseŠvargl
Brawn (the British English term for 'head cheese') is the collection of meat and tissue found on an animal's skull (typically a pig) that is cooked, chilled and set in gelatin.
Slovakia: A special variety of head cheese, called tlačenka (pressed one), is very popular in Slovakia. It is made of pork stomach stuffed with offal and leftover parts of pig's heads and legs. It is seasoned with garlic, paprika, black pepper, and other ingredients and usually smoked. It is traditionally served with sliced onion, vinegar, and bread.

Cantonese cuisine

CantoneseCantonese-styleCantonese dishes
The use of fish offal in Cantonese cuisine is not limited to the maw.
Besides pork, beef and chicken, Cantonese cuisine incorporates almost all edible meats, including offal, chicken feet, duck's tongue, frog legs, snakes and snails.

Sheep

ramlambdomestic sheep
In Norway the smalahove is a traditional dish, usually eaten around and before Christmas time, made from a sheep's head.
In these countries in particular, dishes comprising alternative cuts and offal may be popular or traditional.

Pork blood soup

Pork blood soup is at least 1,000 years old since the Northern Song Dynasty, when the quintessential Chinese restaurant and eateries became popular.
Some versions are prepared with coagulated pork blood and other coagulated pork offal, such as intestine, liver and heart.

Pâté

pâtésmeat pastePate
Certain offal dishes—including foie gras, pâté and sweetbread—are considered gourmet food in international cuisine.
Offal

Sweetbread

sweetbreadsbraised calf's sweetbreadsris de veau
Certain offal dishes—including foie gras, pâté and sweetbread—are considered gourmet food in international cuisine.
Offal

Heart

cardiachuman heartapex of the heart
Heart
They are often included in dishes with other offal, for example in the pan-Ottoman kokoretsi.

Hakka cuisine

Hakkafamous dishesHakka (Kejia)
The intestines are steamed with egg and other ingredients in Hakka cuisine.
Modern Hakka cooking in Hong Kong favours offal, an example being deep-fried intestines . Others include tofu with preservatives, along with their signature dish, salt baked chicken . Another specialty is the poon choi . While it may be difficult to prove these were the actual diets of the old Hakka community, it is at present a commonly accepted view.

Sundae (sausage)

sundaeSoondaeBlood sausage
The popular traditional Korean sausage called sundae is steamed pork small intestines filled with pork blood, seasoned noodles, and vegetables.
It is a popular street food in both North and South Korea, generally made by steaming cow or pig's intestines stuffed with various ingredients.

Yakiniku

barbecuehorumon
Offal originating from cattle is also an ingredient in certain dishes (see yakiniku). However, traditional Japanese culture mostly disdains offal use from large animals due to the lack of a long tradition of meat-eating, since Buddhist Japan was a largely vegetarian nation (except for the consumption of fish and seafood) prior to the late 19th century.
Today, "yakiniku" commonly refers to a Japanese style of cooking bite-size meat (usually beef and offal) and vegetables on gridirons or griddles over a flame of wood charcoals carbonized by dry distillation (sumibi, 炭火) or a gas/electric grill.

Tripe chorba

İşkembe çorbasıciorbă de burtăPatsas
A popular dish of tripe soup called ciorbă de burtă is similar to shkembe chorba.
Although the general name işkembe çorbası is very common, especially at the traditional restaurants dedicated to this soup, offal of cow and sheep and kelle (sheep head meat, especially cheeks, baked) are also offered.

Gulai

Gulai KambingGulai Nangkagule kambing
Within Indonesian cuisine traditions, the Minangkabau cuisine (popularly known as "Padang food") are known for their fondness of offal, mostly are made into gulai (a type of curry) such as gulai otak (brain), gulai babat (tripes), gulai usus (intestine), gulai sumsum (bone marrow), also fried hati (liver) and limpa (spleen).
The main ingredients might be poultry, Goat meat, beef, mutton, various kinds of offal, fish and seafood, and also vegetables such as cassava leaves and unripe jackfruit.

Kidney

kidneysrenalrenal circulation
Kidney
The kidneys, like other offal, can be cooked and eaten.