Editing Offal (section)

==South Asia==
===India and Pakistan===
{{see also|Indian cuisine|Pakistani cuisine}}
[[File:Lamb Ojhri.jpg|150px|thumb|[[Pakistani]] Ojhari [[Lamb and mutton|lamb]] stomach curry]]
In [[India]] and [[Pakistan]], the goat's brain (''[[maghaz]]''), feet (''[[Siri paya|paey]]''), head (''[[Siri paya|siri]]''), stomach (''ojhari'' or ''but''), tongue (''zabaan''), liver (''[[kaleji]]''), kidney (''gurda''), udder (''kheeri'') and testicles (''kapooray'') as well as chickens' heart and liver are staple. ''[[Kata-Kat]]'', a popular dish, is a combination of spices, brains, liver, kidneys, and other organs. In northern hilly regions of India, goat's intestines are cleaned and fried with spices to make a delicacy called ''bhutwa''. Barbecued chicken tail (''dumchi'') can be found on the menu of many street food sellers in Lahore, Pakistan.

==== South India ====
In [[Hyderabad]], lamb and goat brain sautéed and stir-fried with spices (often called ''bheja fry'') is a delicacy and often conflated with the city. In the city of [[Mangalore]], a spicy dish called ''raghti'', made of heavily [[spice]]d porcine offal and [[cartilage|cartilaginous]] tissue, is considered a homely indulgence by the local [[Christianity|Christian]] community.

In [[Tamil Nadu|Tamilnadu]], goat spleen is called "suvarotti". Suvarotti is also known as 'manneeral', even though some say that both are little different. Suvarotti means it sticks to the wall. It is believed because of this nature, the nutrients from the suvarotti sticks to our body.

Goat spleen/Suvarotti/Manneral is cleaned and in a whole piece. Goat spleen is highly rich in Iron, it drastically increases haemoglobin levels in blood and kicks out anemia. Goat spleen has both iron and vitamin C and so the iron in it is easily absorbed by the body. {{Citation needed|date=January 2023}}

==== West India ====
''[[Sarapatel|Sorpatel]]'' is a popular pork gravy consumed by Christians in [[Goa]] and Mumbai. The name comes from the word ''sarapatel'' meaning ‘confusion’ as the thick gravy is heady with spice, vinegar, and contains the heart, liver, ears, tongue and sometimes the blood of a pig. Less commonly, pig tails, noses and lungs are also added.

Among Goan Christians, roasted beef tongue is also a staple at any meal laid out for a party. Chicken dishes frequently include the gizzard, heart and liver of the bird, and Goan sausage [[Goan sausage|''choris'']] or ''chouriço'' contains spicy, tangy pork pickled in vinegar and the local liquor ''[[Feni (liquor)|feni]]'' before being cased in pig intestines. It is a popular Goan food regularly consumed during the monsoons when fish is scarce.

==== Northeast India ====
In the state of [[Meghalaya]], a number of offal dishes, primarily porcine, are prepared by the [[Khasi people|Khasi]] community. ''Jadoh'' (blood rice) is red rice dish that uses pig blood and is consumed as breakfast by the [[Khasi people|Khasi]] tribe during festival days.<ref>{{Cite web |title=Jadoh {{!}} Eating out in Meghalaya {{!}} Times of India Travel |url=https://timesofindia.indiatimes.com/travel/meghalaya/jadoh/amp_poishow/49182248.cms |access-date=2022-08-30 |website=timesofindia.indiatimes.com}}</ref> ''Dohjem'' or ''Doh Neiiong'' (black sesame pork) has pork intestines and belly cooked in a spicy dark sauce. ''Doh Khleik'' is a traditional pork salad consisting of pig brains and meat. ''Doh Pheret'' is a pot of stew with various organs slow cooked for hours, ''Doh Snier'' are sausages in the form of spiced and molten fat in intestine casing, and ''Doh Snam'' are intestine-cased blood sausages.<ref>{{Cite web |title=Traditional Meat Products of North Eastern Region of India {{!}} Vethelplineindia.co.in |url=https://www.vethelplineindia.co.in/traditional-meat-products-of-north-eastern-region-of-india/ |access-date=2022-08-30 |language=en-US}}</ref>

===Bangladesh===
{{see also|Bangladeshi cuisine}}
In [[Bangladesh]], a bull's or goat's brain ({{Transliteration|bn|mogoj}}), feet ({{Transliteration|bn|paya}}), head ({{Transliteration|bn|matha}}), stomach skin ({{Transliteration|bn|bhuri}}), tongue ({{Transliteration|bn|jib-ba}}), liver ({{Transliteration|bn|kolija}}), lungs ({{Transliteration|bn|fepsha}}), kidney and heart ({{Transliteration|bn|gurda}}) are delicacies. Chickens' heart, gizzard ({{Transliteration|bn|gi-la}}) and liver are also enjoyed.

===Nepal===
{{see also|Nepalese cuisine}}
[[File:Sapu mhicha leaf tripe.jpg|150px|thumb|Tripe bag stuffed with bone marrow from [[Nepal]]]]
In [[Nepal]], a goat's brain ({{Transliteration|ne|gidi}}), feet ({{Transliteration|ne|khutta}}), head ({{Transliteration|ne|tauko}}), bone marrow ({{Transliteration|ne|masi}}), stomach skin ({{Transliteration|ne|bhudi}}), tongue ({{Transliteration|ne|jibro}}), liver ({{Transliteration|ne|kalejo}}), kidney, lungs ({{Transliteration|ne|fokso}}), fried intestines ({{Transliteration|ne|aandra}}, {{Transliteration|ne|vuton}} (means fried or fried stomach and intestine), fried solidified blood ({{Transliteration|ne|rakti}}), ear and tail (charcoal-cooked), and, to a lesser extent, testicles are considered delicacies and are in very high demand in [[Dashain]] when families congregate and enjoy them with whiskey and beer. Chickens' heart and liver are also enjoyed but it is chickens' gizzards that are truly prized. Buffalo leaf tripe stuffed with bone marrow ({{Transliteration|ne|[[Sapu Mhicha|sapu mhichā]]}}), stuffed goat lung ({{Transliteration|ne|[[Swan Puka|swan pukā]]}}) and fried variety meats ({{Transliteration|ne|[[Pukala|pukālā]]}}) are delicacies in the Kathmandu Valley.<ref>{{cite book |last1=Vaidya |first1=Tulasī Rāma  |last2=Mānandhara |first2=Triratna |last3=Joshi |first3=Shankar Lal |date=1993 |title=Social History of Nepal |publisher=Anmol Publications |page=167 |isbn=9788170417996}}</ref><ref>{{cite book |date=2012 |title= Lonely Planet Nepal |url= https://books.google.com/books?id=UBAOYoGS7ZoC&pg=PT481 |publisher= Lonely Planet |isbn=9781743213148 |access-date=30 July 2014}}</ref>