Editing Offal (section)

===Western Europe===
[[File:Pieds et paquets 2.jpg|thumb|[[Pieds paquets]], a regional specialty of [[Marseille]] and southern France]]
[[File:Andouillette de Troyes.jpg|150px|thumb|[[Andouillette]] from [[Troyes]] on sale at a [[charcuterie]] in [[Montmartre]], Paris]]
In France, the city of [[Lyon]] is well known for its offal: ''[[andouillette]]'', ''[[tablier de sapeur]]'' (breaded tripe), ''foie de veau'', ''rognons à la crème'', and ''tripes'', among others.
In [[Marseille]], [[Sheep's trotters|lamb's trotters]] and a package of lamb [[tripe]] are a traditional food under the name "''[[pieds paquets|pieds et paquets]]''".

Especially in southern [[Germany]], some offal varieties are served in regional cuisine. The [[Bavarian language|Bavarian]] expression ''Kronfleischküche'' includes [[skirt steak]] and offal as well, e.g., ''{{ill|Milzwurst|de}}'', a sausage containing small pieces of [[spleen]], and even dishes based on [[udder]]. [[Swabia]] is famous for ''[[Saure Kutteln]]''—sour tripes served steaming hot with fried potatoes. ''Herzgulasch'' is a (formerly cheaper) type of [[goulash]] using heart. Liver is part of various recipes, such as some sorts of ''[[Knödel]]'' and ''[[Spätzle]]'', and in ''[[Liverwurst]]''. As a main dish, together with cooked sliced apple and onion rings, liver (''Leber Berliner Art'', liver [[Berlin]] style) is a famous recipe from the German capital. [[Helmut Kohl]]'s preference for ''[[Saumagen]]'' was a challenge to various political visitors during his terms as German Chancellor. ''{{ill|Markklößchen|de}}'' are small dumplings made with bone marrow; they are served as part of ''[[Hochzeitssuppe]]'' (wedding soup), a soup served at marriages in some German regions. In Bavaria, lung stew is served with ''Knödel'', dumplings. [[Blood tongue]], or ''Zungenwurst'', is a variety of German head cheese with blood. It is a large head cheese made with pig's blood, suet, bread crumbs, and oatmeal with chunks of pickled beef tongue added. It has a slight resemblance to blood sausage. It is commonly sliced and browned in butter or bacon fat prior to consumption. It is sold in markets pre-cooked, and its appearance is maroon to black in color.

In [[Austrian cuisine|Austrian]], particularly [[Viennese cuisine]], the ''[[Beuschel]]'' is a traditional offal dish. It is a sort of [[ragout]] containing veal lungs and heart. It is usually served in a sour cream sauce and with bread dumplings (''[[Semmelknödel]]''). A type of black pudding by the name of ''Blunzn'' or ''Blutwurst'' is also common. In traditional Viennese cuisine, many types of offal including calf's liver (''Kalbsleber''), sweetbread (''Kalbsbries''), or calf's brain with egg (''Hirn mit Ei'') have played an important role, but their popularity has strongly dwindled in recent times.

In [[Belgium]] several classic dishes include organ meat. Beef or veal tongue in tomato-[[Madeira sauce]] with mushrooms and kidneys in mustard cream sauce are probably the most famous ones. The famous "''stoofvlees''" or [[carbonade flamande]], a beef stew with onions and brown beer, used to contain pieces of liver or kidney, to reduce the costs. Pork tongues are also eaten cold with bread and a vinaigrette with raw onions or mustard.