Editing Offal (section)

==South America==
[[File:Anticucho del Perú.JPG|thumb|150px|Peruvian ''[[anticucho]]s'']]

In [[Brazil]], ''[[churrasco]]'' (barbecue) often includes [[chicken]] [[heart]]s, roasted on a big skewer. The typical ''[[feijoada]]'' sometimes contains pork trimmings (ears, feet and tail). Gizzard stews, fried beef liver and beef stomach stews used to be more popular dishes in the past, but are nonetheless still consumed. ''Buchada'', a popular dish from the northeast of the country, consists of the diced organs of a goat, which are seasoned and then sewn inside the goat's stomach ("''bucho''") and boiled. ''[[Dobradinha]]'' is a dish made with tripe, a variation of the northern Portuguese dish.  In the Northeast of Brazil the ''[[sarapatel]]'' is a very common dish, usually prepared with pork organs (heart, liver, intestine, and kidneys) boiled along with coagulated pork blood in a spiced stew.

In [[Argentina]] and [[Uruguay]], the traditional ''[[asado]]'' is often made along with several offal types (called "''achuras''"), like ''chinchulines'' and ''tripa gorda'' ([[chitterlings]]), ''mollejas'' (sweetbreads) and ''riñón'' (cow's [[kidney]]). ''Sesos'' (brains) are used to make [[ravioli]] stuffing. The tongue is usually boiled, sliced and marinated with a mixture of oil, vinegar, salt, chopped peppers and garlic.

In [[Colombia]], ''[[menudencia]]s'' is the name given to the chicken leftovers or offal such as the head, neck, gizzard, and feet. A popular cheap dish containing all this and more is called ''[[sopa de menudencias]]''. [[Head cheese]] is also common. Just like in Argentina, and depending on the region, Colombian asado and [[Picada (Colombian cuisine)|''picada'']] involve many offal types, including ''chunchullo'' (chitterlings), chicken hearts, and ''bofe'' (beef lung). ''[[Pelanga]]'' is a dish from the departments of Cundinamarca and Boyaca that contains beef or pork snout (''jeta''), trachea, tongue, and ears. ''Pepitoria'' is a dish in the department of [[Santander Department|Santander]] that involves offal from billy goats (kidney, liver, heart).

In [[Peru]] and [[Bolivia]], beef heart is used for ''[[anticuchos]]''—a sort of ''[[brochette]]''.
In [[Chile]], the tongue is boiled, sliced and served in a walnut-based sauce in New year and Christmas festivities ("lengua nogada") while the soup is used later to cook a wheat, milk and spice ball mix called "albóndigas de sémola". There is also a blood drink called "Ñachi", made from spiced, fresh blood from a recently slaughtered animal. ''Criadillas'' or ''huevos de toro'' ("bull's eggs", testicles) are eaten mostly in cattle-raising regions, while cow udder ("ubres") is served fried or boiled.

''[[Sopa de mondongo]]'' is a soup made from diced tripe (the stomach of a cow or pig) slow-cooked with vegetables such as bell peppers, onions, carrots, cabbage, celery, tomatoes, cilantro (coriander), garlic or root vegetables. Variations can also be found in Nicaragua, Brazil, Colombia, Dominican Republic, Honduras, El Salvador, Panama, Puerto Rico, Venezuela.