Editing Offal (section)

===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>