Editing Offal (section)

==Europe==
[[File:Tetes de veaux.jpg|thumb|Calves' heads in a tripe shop]]
In some parts of Europe, [[scrotum]], [[Brain (food)|brain]], [[chitterlings]] (pig's small intestine), [[pig's trotters|trotters]] (feet), heart, [[head (anatomy)|head]] (of pigs, calves, sheep and lamb), [[Kidney (food)|kidney]], [[liver (food)|liver]], [[spleen]], "lights" ([[lung]]), [[sweetbread]]s ([[thymus]] or [[pancreas]]), [[Testicles as food|fries]] (testicles), [[Tongue (food)|tongue]], [[snout]] (nose), [[tripe]] (reticulum) and maws (stomach) from various mammals are common menu items.

===Great Britain===
{{see also|British cuisine}}
[[File:Haggis uncooked.jpg|150px|thumb|An uncooked small [[haggis]]]]
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. The traditional Scottish [[haggis]] consists of a sheep's stomach stuffed with a boiled mix of liver, heart, lungs, rolled oats, and other ingredients. In the [[Midlands|English Midlands]] and [[South Wales]], [[faggot (food)|faggots]] are made from ground or minced pig offal (mainly liver and cheek), bread, herbs, and onion wrapped in pig's [[caul fat]].

Only two offal-based dishes are still routinely served nationwide at home and in restaurants and are available as pre-cooked package meals in supermarket chains: [[steak and kidney pie]] (typically featuring veal or beef kidneys), still widely known and enjoyed in Britain, and liver (of lamb, calf, pig or cow) and onions served in a rich sauce (gravy).

[[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]]. Another British food is [[black pudding]], consisting of congealed pig's blood with oatmeal made into sausage-like links with pig intestine as a casing, then boiled and usually fried on preparation.

"Luncheon tongue" refers to reformed pork tongue pieces. "Ox tongue" made from the pressed complete tongue, is more expensive. Both kinds of tongue are found in tinned form and in slices in supermarkets and local butchers. Home cooking and pressing of tongue have become less common over the last fifty years.

Bleached [[tripe]] was a popular dish in Northern England (especially in [[South Lancashire]]), with many specialist tripe shops in industrial areas. Today in South Lancashire, certain markets (for example, in [[Wigan]]) may still sell tripe, but all the specialist tripe shops have now closed.<ref>{{cite web|url=http://www.followthisfood.info/card/54fd6f9332019870333867|title=Follow this Food|first=Agrantec|last=Ltd|website=www.FollowThisFood.info|access-date=25 January 2018}}</ref>

"Elder" is the name given to cooked cow's udder—another [[Lancashire]] offal dish rarely seen today. Offal connoisseurs such as Ben Greenwood OBE have frequently campaigned to bring Elder back on the menu of restaurants across [[Yorkshire]] and Lancashire.<ref>[https://www.irishtimes.com/news/the-words-we-use-1.1115207 The Words We Use], Diarmaid O Muirithe, irishtimes.com, 11 November 2000</ref>

===Ireland===
{{see also|Irish cuisine}}
In the 18th and 19th centuries, the poor in Ireland ate offal as they could not afford the more prized cuts; [[black pudding]], [[pig's feet]], lamb [[Liver (food)|liver]], lamb and veal [[kidney (food)|kidney]] and [[sweetbreads]] were all popular.<ref>Andrews, C. (2009). The Country Cooking of Ireland. United States: Chronicle Books.</ref> In the late 18th century, Dublin saw rioting when local butchers began to export offcuts of beef, instead of selling them locally.<ref>Hickey, M. (2018). ''Ireland’s Green Larder: The Definitive History of Irish Food and Drink''. United Kingdom: Unbound.</ref>

A famous fictional consumer of offal is [[Leopold Bloom]] of [[James Joyce]]'s novel [[Ulysses (novel)|''Ulysses'']] (published 1922, set in 1904 [[Dublin]]):

{{blockquote|Mr. Leopold Bloom ate with relish the inner organs of beasts and fowls. He liked thick [[giblet]] soup, nutty [[gizzard]]s, a stuffed roast heart, liver slices fried with crustcrumbs, fried [[Atlantic cod|hencod]]'s [[roe]]s. Most of all he liked grilled mutton kidneys which gave to his palate a fine tang of faintly scented urine.<ref>{{Cite web|url=https://www.dfa.ie/irish-embassy/usa/about-us/ambassador/ambassadors-blog/blog/ulysses-blog-by-ambassador-mulhall-episode-4-calypso.html|title=Blog - Ulysses Blog by Ambassador Mulhall, Episode 4, Calypso - Department of Foreign Affairs|website=www.dfa.ie}}</ref>|''Ulysses'' episode 4, "Calypso"}}

Ireland exports large amounts of offal (€134 million in 2022),<ref>{{Cite web|url=https://www.agriland.ie/farming-news/e2-65-billion-worth-of-irish-beef-and-offal-exported-in-2022/|title=€2.65 billion worth of Irish beef and offal exported in 2022|first=Breifne|last=O'Brien|date=January 11, 2023|website=Agriland.ie}}</ref> with Irish beef [[tongue meat|tongue]] being popular in Japan.<ref>{{Cite web|url=https://www.farmersjournal.ie/agribusiness/news/hide-and-offal-adding-more-value-to-beef-724417|title=Hide and offal adding more value to beef|website=www.farmersjournal.ie}}</ref>

Offal consumption has risen in recent years as there is growing awareness of the nutritional benefits, including from fitness [[influencer]]s.<ref>{{Cite journal|url=https://www.rte.ie/lifestyle/food/2023/0516/1383916-why-is-offal-on-the-rise-among-shoppers/|title=Why is offal on the rise among shoppers?|first=More from RTÉ|last=Radio 1|date=May 16, 2023|via=www.rte.ie}}</ref><ref>{{Cite web|url=https://www.thetimes.com/world/ireland-world/article/fitness-influencers-ireland-lift-demand-offal-bear-grylls-wqg5hh9wb|title=Fitness influencers in Ireland lift demand for offal|first=Louise|last=Walsh|date=June 10, 2023|website=www.thetimes.com}}</ref>

===Nordic countries===
{{see also|Nordic countries|Scandinavian cuisine}}

====Norway====
{{see also|Norwegian cuisine}}
[[File:Smalahove01.JPG|thumb|right|A serving of [[smalahove]] at [[Voss, Norway]]]]
In [[Norway]] the ''[[smalahove]]'' is a traditional dish, usually eaten around and before [[Christmas]] time, made from a [[sheep]]'s head. The skin and fleece of the head is torched, the brain is removed, and the head is salted, sometimes smoked, and dried. The head is [[boiled]] for about three hours and served with mashed [[rutabaga]]/swede and [[potato]]es. The ear and eye (half of a head is one serving) are normally eaten first, as they are the fattiest area and must be eaten warm. The head is often eaten from the front to the back, working around the bones of the skull. ''Smalahove'' is considered by some to be unappealing or even repulsive. It is mostly enjoyed by enthusiasts and is often served to [[tourist]]s and more adventurous visitors.

Other Norwegian specialities include ''smalaføtter'', a traditional dish similar to ''smalahove'', but instead of a sheep's head, it is made of lamb's feet. ''[[Syltelabb]]'' is a boiled, salt-cured pig's trotter, known as a Christmas delicacy for enthusiasts. Syltelabb is usually sold cooked and salted.

Liver pâté (''leverpostei'') and patéd lung (''lungemos'') are common dishes, as are [[head cheese]] (''sylte'') and blood pudding (''blodklubb''). [[Roe|Fish roe]] and liver are also central to several Norwegian dishes, such as ''mølje''.

====Denmark====
{{see also|Cuisine of Denmark}}
In [[Denmark]], a version of liver [[pâté]] known as ''[[leverpostej]]'' and used as a spread (often in an [[open sandwich]] on [[rye bread]]) is popular. The most common main ingredients of ''leverpostej'' are pork liver, [[lard]], and [[anchovies]], but numerous alternative recipes exist. The 5.5 million Danes consume roughly 14,000 tons of ''leverpostej'' per year, the most popular commercial brand being [[Stryhn's]].<ref>{{cite news |author=Kjeld Hybel |url=http://politiken.dk/kultur/article987911.ece |archive-url=https://web.archive.org/web/20171104034710/https://politiken.dk/kultur/art5492585/Vi-er-pjattede-med-Stryhns |archive-date=2017-11-04 |title=Vi er pjattede med Stryhn's |trans-title=We are obsessed with Stryhn's |date=5 June 2010 |language=da |newspaper=Politiken |access-date=2023-10-05}}</ref> Versions of [[brawn]] (often served on rye bread as an open sandwich with a garnish of cucumber slices or [[Dijon mustard]] and pickled [[beetroot]]) and [[blood sausage]] (served pan-fried with [[muscovado]]) are eaten mainly during wintertime, including as part of the traditional Danish Christmas lunch or ''[[julefrokost]]''.
Heart is commonly eaten, either calf, cow, or pork. ''Grydestegte hjerter'' is a Sunday dish of stuffed pork heart, served with carrots, Brussels sprouts, and mashed potatoes.{{citation needed|date=February 2021}}

====Iceland====
{{see also|Icelandic cuisine}}
[[File:Svið.jpg|right|thumb|[[Svið]] served with mashed potatoes and mashed turnips in [[Reykjavík]]]]
[[Iceland]] has several traditional dishes using offal. The Icelandic ''[[slátur]]'' (lit. slaughter) consists of ''blóðmör'' (blood sausage) and ''lifrarpylsa'' (liver sausage), typically boiled and served with mashed potatoes. ''Blóðmör'' is a sausage made of lamb's blood, [[suet]] and rye, while ''lifrarpylsa'' is made of lamb's liver, [[suet]] and rye. Similar to the Norwegian ''[[smalahove]]'', the Icelandic ''[[svið]]'' is the head of a sheep with the wool singed off, boiled and typically served with mashed potatoes and mashed ''[[rutabaga]]''.

====Sweden====
{{see also|Swedish cuisine}}
[[Sweden]] has a version of the British [[black pudding]] called ''[[blodpudding]]'' (blood pudding). The Swedish analogue of Scottish [[haggis]] is called ''[[pölsa]]'' or ''lungmos'' (mashed lung). The Swedish ''pölsa'' is made of offal like [[liver]] or [[heart]], onions, [[rolled barley]] and spices, and is served with boiled potatoes, fried eggs, and sliced [[beetroot]]. ''Blodpudding'' is mostly served sliced and fried with [[lingonberry]] preserve, grated carrot or cabbage, and fried bacon. Other popular offal dishes are ''levergryta'' (liver stew) and ''leverpastej'' (liver pâté).

====Finland====
{{see also|Finnish cuisine}}
[[Finland]] also has its own version of black pudding, ''[[mustamakkara]]'' (black sausage). There is also liver sausage, usually eaten as a spread on bread, similar to the Danish ''leverpostej''. Liver is also eaten in various other forms including fried slices and minced liver patties. [[Liver casserole]], traditionally made with minced liver, rice, butter, onions, [[Egg as food|egg]], syrup, and usually, raisins used to be mainly a Christmas dish, but is now available and eaten all year round. Many traditional and modern [[game]] recipes use offal. One of the most popular offal dishes is ''verilettu'' (or ''veriohukainen'' or ''verilätty'') which translates to blood pancake, a pan-fried thin bread-like snack traditionally enjoyed with lingonberry jam. ''Verilettu'' is common in Sweden and Norway, going by the name ''[[Blodplättar]]''.

===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.

===Southern Europe===
[[File:kokoretsi.jpg|150px|thumb|[[Kokoretsi]] on a spit]]
In [[Italy]] consumption of entrails and internal organs is widespread. Among the most popular are fried or stewed brains; boiled stomach ([[tripe|trippa]]), often served in a tomato sauce; [[lampredotto]] (the fourth stomach of the cow), boiled in broth and seasoned with parsley sauce and chilli; liver (stir-fried with onions, roasted); kidneys; heart and coronaries ({{ill|coratella|fr||it}} or [[animelle]]); head, eyes, and testicles of a pig; and several preparations based on chicken entrails. ''[[Pagliata|Pajata]]'', a traditional dish from [[Rome]], refers to the intestines of an unweaned calf, i.e., fed only on its mother's milk. Soon after nursing, the calf is slaughtered, and its intestines are cleaned, but the milk is left inside. When cooked, the combination of heat and the enzyme [[rennet]] in the intestines coagulates the milk to create a thick, creamy, cheese-like sauce. ''Pajata'' and tomatoes are often used to prepare a sauce for [[Rigatoni alla Pajata|rigatoni]]. In [[Sicily]], many enjoy a sandwich called "''[[Pani câ meusa|pani câ mèusa]]''", bread with spleen and [[caciocavallo]] cheese. In the Italian neighborhoods of [[Brooklyn]], [[New York City|New York]], where it is also commonly eaten, it goes by the name "''[[vastedda]]'',", which in [[Sicilian language|Sicilian]] refers to the bread only. In [[Norcia]] and other parts of [[Umbria]], pig's bowels are also cured with herbs, chili peppers, and spices, then dried and smoked to make a tough, spicy sausage in which the bowel, instead of serving only as the usual casing, is the main ingredient.

Italy's [[Cuisine of Florence|Florentine cuisine]] includes cow brain.<ref>{{cite web|url=http://tribune.com.pk/story/1068751/fried-cows-brains-italys-historic-cities-push-local-cuisine-produce/|title=Fried cow's brains? – Italy's historic cities push local cuisine|date=19 March 2016|website=The Express Tribune – Tribune.com.pk|access-date=25 January 2018}}</ref>

In [[Spain]], the visceral organs are used in many traditional dishes, but the use of some of them is falling out of favor with the younger generations. Some traditional dishes are [[Callos a la Madrileña|''callos'']] (cow tripe, very traditional in [[Madrid]] and [[Asturias]]), liver (often prepared with onion or with garlic and parsley, and also as breaded steaks), kidneys (often prepared with [[sherry]] or grilled), sheep's brains, ''criadillas'' (bull testicles), braised cow's tongue, pig's head and feet (in [[Catalonia]]; pig's feet are also traditionally eaten with snails), pork brains (part of the traditional "''tortilla sacromonte''" in [[Granada]]), and pig's ears (mostly in [[Galicia (Spain)|Galicia]]). There are also many varieties of blood sausage (''morcilla''), with various textures and flavours ranging from mild to very spicy. Some of the strongest are as hard in texture as [[chorizo]] or [[salami]], while others are soft, and some types incorporate [[rice]], giving the stuffing a haggis-like appearance. ''Morcillas'' are added to soups or boiled on their own, in which case the cooking liquid is discarded. They are sometimes grilled but rarely fried. Also coagulated, boiled blood is a typical dish in [[Valencia]] (cut into cubes and often prepared with onion or tomato sauce).

In [[Portugal]] traditionally, viscera and other animal parts are used in many dishes. Trotters (also known as ''chispe''), tripe, and pig's ears are cooked in bean broths. Tripe is famously cooked in [[Porto]], where one of the most traditional dishes is tripe in the fashion of Porto, ''[[tripas à moda do Porto]]''. Pig's ears are usually diced into squares of cartilage and fat and pickled, after which they are eaten as an appetizer or a snack. Also common the use of stew of chicken stomach (''moelas''), mostly used as an appetizer. The cow's brain ({{lang|pt|mioleira}}) is also a delicacy, although consumption has decreased since the [[Creutzfeldt–Jakob]] outbreak. The blood of the pig is used to produce a form of black pudding known as {{lang|pt|farinhato}}, which includes flour and seasonings. A wide variety of offal and pig blood is made into a traditional soup of the north of Portugal called {{lang|pt|papas de sarrabulho}}. Chicken feet are also used in soups.

In [[Greece]] (and similarly in [[Turkey]], [[Albania]] and [[North Macedonia]]), {{Transliteration|el|splinantero}} consists of liver, spleen, and small intestine, roasted over an open fire. A festive variety is {{Transliteration|el|[[kokoretsi]]}} (from [[Turkish language|Turkish]] {{lang|tr|kokoreç}}, [[Macedonian language|Macedonian]] {{Transliteration|mk|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. Another traditional Easter food is ''[[magiritsa]]'', a soup made with lamb offal and lettuce in a white sauce, eaten at midnight on [[Easter Sunday]] as an end to the [[lent]]en [[Fasting|fast]]. '''''Tzigerosarmas''''' (from Turkish {{lang|tr|ciğer sarması}}, meaning "liver wrap") and ''gardoumba'' are two varieties of {{Transliteration|el|splinantero}} and {{Transliteration|el|kokoretsi}} made in different sizes and with extra spices. In [[Turkey]], [[Mumbar (food)|''mumbar'']], beef or sheep tripe stuffed with rice, is a typical dish in [[Adana]] in southern Turkey. [[Paça]] soup is made from lamb or sheep feet, except in summer.<ref>{{cite web|author=Klasik Tatlar |url=http://www.klasiktatlar.com/kelle-paca-nasil-yapilir-11756.html |title=kelle paça çorbası nasıl yapılır |publisher=Klasik Tatlar |access-date=2016-01-08}}</ref> If lamb or sheep head is added, it becomes [[Khash (dish)|''Kelle'' ''Paça'']]. Liver is fried, grilled, skewed and additive of pilaf. Liver shish can be eaten at breakfast in [[Şanlıurfa]], [[Diyarbakır]], [[Gaziantep]] and Adana. [[Brain (food)|Brain]] can be fried or baked. It can also be consumed as salad.

===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.