Editing Offal (section)

===Eastern Europe===
[[File:Shkembe-chorba.jpg|150px|thumb|[[Shkembe chorba]]]]
In [[Romania]], there is a dish similar to [[haggis]] called {{lang|ro|[[drob]]}}, which is served at Easter. Romanian families make a kind of traditional sausage from pork offal, called ''{{ill|caltaboş|fr||ro}}'', the main difference being that {{lang|ro|drob}} is enclosed in abdominal membranes ({{lang|ro|prapore}}) of the animal, while chitterlings is used for {{lang|ro|caltaboş}}. A popular dish of [[tripe]] soup called {{lang|ro|[[ciorbă de burtă]]}} is similar to {{lang|ro|[[shkembe chorba]]}}. Also in [[Bulgaria]], [[North Macedonia]] and [[Turkey]], {{lang|ro|shkembe chorba}} is a widespread soup variety.

There is also a twofold variation on the concept of head cheese: ''[[piftie]]'' which does contain gelatin, is served cold and is usually only made from pork or beef (traditionally only pork), but does not contain as much head material (usually only the lower legs and ears are used since they contain large amounts of gelatin) and {{lang|ro|pacele}} which is exclusively made of meat and tissue found on the head (save for the eyes and usually only made from lamb; addition of brain and tongue varies by local habit). {{lang|ro|Pacele}} is made by first boiling the head whole (to soften the meat and make it easier to peel off) and then peeling/scraping off all meat and tissue from it. A generous amount of garlic or garlic juice, the ''[[mujdei]]'', is then added and the dish is served warm.

Finally, there are many dishes in Romania that are based on whole offal, such as grilled pig and cow kidney (served with boiled or steam cooked vegetables—usually peas and carrot slices); butcher's brain called ''[[creier pane]]'' (usually lamb's brains, rolled in batter and deep-fried); tongue and olives stew (mostly done with cow tongue) and many others.

The [[Cuisine of Armenia|Armenian]] traditional dish known as ''[[khash (dish)|khash]]'' is a traditional meal with inexpensive ingredients, originating in the [[Shirak Province|Shirak]] region. The main ingredient in ''khash'' is pig's or cow's feet, although other animal parts, such as the ears and tripe, may also be used. Formerly a nutritious winter food for the poor, it is now considered a delicacy, and is enjoyed as a festive winter meal.

In [[Hungary]], a variety of traditional dishes are based on offal. ''Pacal'' or ''pacalpörkölt'' ([[tripe soup|tripe stew]]), a popular spicy stew, considered a national dish, is made from beef tripe. Ground or chopped pork offal is usually made into a hearty sausage known as "''disznósajt''" (lit. "[[pig cheese]]") somewhat resembling haggis. Puddings and sausages made with blood (''véres hurka'') and liver (''májas hurka'') are also quite common, especially as part of the ''"disznótoros",'' a dish of different sausages produced from pork. Heart, liver and gizzards of chicken are a traditional part of chicken soup. Gizzards can also be made into a stew (''"zúzapörkölt"''). While decreasing in popularity, stews made from poultry testicles (''kakashere pörkölt'') are still considered a delicacy and a dish of high prestige in the countryside. Another dish which became less common is "''vese-velő''" (pig kidneys with brain). [[:hu:Szalontüdő|''Szalontüdő'']] is made out of the heart and lungs of pork.

Offal is not an uncommon ingredient in [[Polish cuisine]]. ''[[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. Beef tripe is used to cook a popular soup simply called ''[[Flaki#Poland|flaki]]'' ([[Polish language|pl.]] ''guts''). Chicken [[gizzard]]s or hearts can be a base for various stews or soups, such as ''[[Krupnik (soup)|krupnik]]'', a [[pearl barley]] soup (not to be confused with a vodka brand of the same name). Other offal-based soups, less popular today, are Polish blood soup (''[[czernina]]'') and tail soup (''[[zupa ogonowa]]''), based on a cooked beef tail. Pork or beef liver is often consumed sautéed or grilled with onions; liver is also used as one of the ingredients for stuffing baked whole duck or other poultry, or a piglet. Pâtés containing liver are popular. Pork, beef or veal kidneys, known in Polish as ''cynadry'', are typically braised and eaten as a main dish. Pork tongues can be served hot, in a sauce, or cold, set into [[aspic]]. Cold pork trotters in aspic are very popular, especially as a companion to vodka. In the past, braised pork or veal brain was a popular snack, but today it is rare.

In [[Russia]], beef liver and tongue are considered valuable delicacies, which may be cooked and served on their own. Kidneys and brains are sometimes used in cooking. The heart is often eaten on its own or used as an additive to the ground meat, as do lungs which give a lighter, airier texture to it. Pig's or sheep's stomach is sometimes used for ''[[Nyanya (dish)|nyanya]]''{{clarify|date=May 2017}}, a dish similar to haggis. Head and collagen-rich extremities are used to make ''kholodets''—a version of aspic, whereby these body parts are slowly boiled for several hours with meat and spices, removed and discarded, and the remaining broth is cooled until it congeals.