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{{short description|Internal organs and entrails of a butchered animal}} {{More citations needed|date=May 2009}} [[File:Pates p1150435.jpg|thumb|300px|A variety of [[pâté]]s (containing [[liver (food)|liver]]) on a platter]] [[File:MarketScene.jpg|thumb|300px| Animal heads, brains, trotters, and [[tripe]] on sale in an [[Istanbul]] [[meat market]]]] '''Offal''' ({{IPAc-en|ˈ|ɒ|f|əl|,_|ˈ|ɔː|f|əl}}), also called '''variety meats''', '''pluck''' or '''organ meats''', is the internal [[organ (anatomy)|organs]] of a [[butcher]]ed [[animal]]. Offal may also refer to the by-products of [[Milling (grinding)|milled]] [[grain]]s, such as corn or wheat.<ref>{{cite web|url=http://www.merriam-webster.com/dictionary/offal|title=Offal | Definition of Offal by Merriam-Webster|website=Merriam-webster.com|access-date=2016-01-08}}</ref> Some cultures strongly consider offal consumption to be [[taboo]], while others use it as part of their everyday food, such as [[lunch meat]]s, or, in many instances, as [[Delicacy|delicacies]]. Certain offal dishes—including ''[[foie gras]]'' and ''[[pâté]]''—are often regarded as [[gourmet]] food in the culinary arts. Others remain part of traditional [[regional cuisine]] and are consumed especially during holidays; some examples are [[sweetbread]], Jewish [[chopped liver]], Scottish [[haggis]], U.S. [[chitterlings]], and Mexican [[Menudo (soup)|menudo]]. On the other hand, [[intestine]]s are traditionally used as casing for [[sausage]]s. Depending on the context, ''offal'' may refer only to those parts of an [[animal carcass]] discarded after [[butcher]]ing or [[skinning]]; offal not used directly for human or animal consumption is often processed in a [[Rendering (industrial)|rendering]] plant, producing material that is used for [[fertilizer]] or [[fuel]]; or in some cases, it may be added to commercially produced [[pet food]].{{citation needed |date=September 2022}} In earlier times, mobs sometimes threw offal and other rubbish at condemned criminals as a show of public disapproval.<ref>{{cite web|last=Rictor|first=Norton|author-link=Rictor Norton|date=7 August 2009|title=The Vere Street Coterie, 1810|url=http://rictornorton.co.uk/vere.htm|url-status=live|archive-url=https://web.archive.org/web/20090814192402/http://www.rictornorton.co.uk/vere.htm|archive-date=14 August 2009|access-date=8 January 2016|website=Gay History and Literature: Essays by Rictor Norton|series=The Gay Subculture in Georgian England|quote=Upwards of fifty women were permitted to stand in the ring [in front of the pillory], who assailed them incessantly with mud, dead cats, rotten eggs, potatoes, and buckets filled with blood, ''offal'', and dung, which were brought by several butchers' men from St James's Market.}}</ref> {{TOC limit}} ==Etymology and terminology== {{More citations needed section|date=October 2016}} The word shares its etymology with several Germanic words: [[West Frisian language|West Frisian]] ''{{Lang|fy|ôffal}}'', German {{Lang|de|Abfall}} ({{Lang|de|Offall}} in some Western German dialects and Luxembourgish), ''afval'' in Dutch and [[Afrikaans]], ''avfall'' in Norwegian and Swedish, and {{Lang|da|affald}} in Danish. These Germanic words all mean "garbage/rubbish" or "waste" or—literally—"off-fall", referring to that which has fallen off during butchering. However, these words are not often used to refer to food except for Afrikaans in the [[agglutination]] {{Lang|af|afvalvleis}} (lit. "off-fall-flesh"), which does indeed mean offal.<ref>{{cite web |url=https://maroelamedia.co.za/resepte/bykosse/resep-stampmielies/ |title=Resep: Stampmielies |date=6 February 2014|publisher=Maroela Media |access-date=2016-01-08}}</ref> For instance, the German word for offal is {{Lang|de|Innereien}} meaning innards and the Swedish word is ''{{Lang|sv|inälvsmat}}'' literally meaning "inside-food". According to the Oxford English Dictionary, the word entered Middle English from Middle Dutch in the form ''{{Lang|enm|afval}}'', derived from ''af'' (off) and ''vallen'' (to fall). It is not related to the English word ''awful'', which originally meant "inspiring [[awe]]," then shifted meaning to "terrifying" and then to "very bad."<ref>{{Cite web|url=https://www.etymonline.com/word/awful|title=awful | Etymology of awful by etymonline|website=www.etymonline.com}}</ref><ref>{{Cite web|url=https://www.deseret.com/1999/10/10/19469751/originally-awful-meant-inspiring-awe/|title=Originally, 'awful' meant 'inspiring awe'|date=October 10, 1999|website=Deseret News}}</ref> Organ meat is typically referred to with established terms used for other edible parts of the animal, such that the heart of a cow would be known as [[beef]] heart, while that of a pig would be known as [[pork]] heart. ==Types== {{div col|colwidth=15em}} * [[Artery|Arteries]] * [[Bone marrow (food)|Bone marrow]] * [[Bladder]] * [[Blood as food|Blood]] * [[Brain as food|Brain]] * [[Bronchus]] * [[Capillary|Capillaries]] * [[Cheek]]s * [[Chitterlings]] * [[Ears]] * [[Eyes]] * [[Gallbladder]] * [[Gizzard#In cuisine|Gizzard]] * [[Heart#Food|Heart]] * [[Head cheese]] * [[Hooves]] * [[Horn (anatomy)|Horns]] * [[Hide (skin)|Hide]] * [[Intestines]] * [[Kidney (food)|Kidney]] * [[Lip]]s * [[Liver (food)|Liver]] * [[Lung#Culinary uses|Lung]] * [[Caul fat|Omentum]] * [[Oxtail]] * [[Pancreas#Cuisine|Pancreas]] * [[Penis]] * [[Pig's trotters|Trotters]] * [[Scrotum]] * [[Snout]] * [[Spleen (food)|Spleen]] * [[Sweetbread]] * [[Swim bladder]] * [[Throat]] * [[Testicles as food|Testicle]] * [[Tongue#As food|Tongue]] * [[Tripe]] * [[Udder#As food|Udder]] * [[Vein]]s {{div col end}} ==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. ==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. ==Sub-Saharan Africa== [[File:Goat Offal.JPG|thumb|150px|Typical Zimbabwean meal, with sadza, greens, and goat offal 'Zvinyenze' in Shona. The goat intestines are wrapped around the stomach before cooking.]] Sausage is made from the small intestine of a goat, cow or sheep, stuffed with chilli and small chunks of meat, fatty meat, and blood (although some people prefer the bloodless kind). In [[Kenya]], it is commonly referred to as 'mutura', which is the [[Kikuyu people|Kikuyu]] name for it. Sheep's or goat's stomach is also stuffed in a similar way. In the Kikuyu traditions, grilled goat/sheep kidneys are a delicacy usually reserved for young ladies, although today, anybody can consume it. Similarly, the tongue was reserved for men and the ears were to be eaten by little girls. The testicles were for the young men. The livers are also consumed. The heads, lungs, and hooves of animals are boiled to make soup and sometimes mixed with herbs for medicinal purposes. In [[South Africa]] offal, locally known as tripe, is enjoyed by South Africans of diverse backgrounds. Due to the popularity of this dish, it is one of the few customs that white (especially Afrikaners) and black South Africans share. Offal dishes in South Africa do not usually consist of any organs and are mostly limited to stomach skin, sheep's head, shin, and very rarely brains. Sheep's head has gained many nicknames over the years such as 'skopo' (township colloquial term meaning head) and 'smiley' (referring to the expression of the head when cooked). There are numerous recipes to cook the above-mentioned items available on many South African websites. One of the more popular way to cook offal in South Africa is to cook it with small potatoes in a curry sauce served on rice. Alternatively, it can be served with samp or maize rice. In [[Zimbabwe]], as in most of sub-Saharan Africa, little of a slaughtered animal goes to waste. Offal is a common relish enjoyed by people of all cultures. Beef and goat offal dishes include the stomach, hooves (trotters), shin, intestines, liver, head, tongue, pancreas, lungs, kidneys, udders, and, very rarely in certain communities, testicles. Beef or goat blood, sometimes mixed with other offal pieces, is often cooked to make a dish known in Ndebele as ''"ububende" and'' Shona as "{{Transliteration|sn|musiya}}". Chicken dishes include feet, liver, intestines, and gizzards. A popular preparation of goat or sheep offal involves wrapping pieces of the stomach with the intestines before cooking. In [[Nigeria]] offal is consumed by all the people in Nigeria, in delicacies such as Abula, Edika ikong and white soup. It is called 'Inu eran' in [[Yoruba language|Yoruba]] literally meaning the insides of an animal. They have names for some parts which include roundabout, shaki (tripes), Edo (liver). ==East Asia== [[File:Mixed pork offal, Cantonese lou mei style.JPG|thumb|Chinese [[lou mei]], made with pork offal]] [[File:Fried pork intestines.jpg|thumb|[[Deep frying|Deep fried]] [[pork]] [[Large intestine|intestines]] from China]] ===China=== {{see also|Chinese cuisine}} In [[China]], many organs and animal-parts are used for food or [[traditional Chinese medicine]]. Since pork is the most consumed non-seafood meat in China, popular pork offal dishes include stir-fried pork kidneys with [[oyster sauce]], ginger and scallions, "五更肠旺—Wu Geng Chang Wang", a spicy stew with preserved mustard, [[tofu]], pork intestine slices and congealed pork blood cubes. "炸肥肠—Zha Fei Chang", deep fried pork intestine slices and dipped in a [[sweet bean sauce]], is commonly offered by street hawkers. Pork tongue slices with salt and sesame oil is also a popular dish, especially in Sichuan province. Braised pork ear strips in soy sauce, [[five-spice powder]] and sugar is a common "cold plate" appetizer available as hawker food or in major local supermarkets. Stir-fried pork kidneys or liver slices with oyster sauce, ginger and scallions or in soups is a regular dish in southern provinces. [[Pork blood soup]] is at least 1,000 years old since the Northern [[Song dynasty]], when the quintessential Chinese restaurant and eateries became popular. Pork blood soup and dumplings, [[jiaozi]], were recorded as food for night labourers in Kaifeng. In [[Shanghai cuisine]], the soup has evolved into the well-known "酸辣湯—Suan La Tang", Hot and Sour Soup, with various additional ingredients. As well as pork, the offal of other animals is used in traditional Chinese cooking, most commonly cattle, duck, and chicken. Offal dishes are particularly popular in the southern region of [[Guangdong]] and in [[Hong Kong]]. For example, [[Cantonese]] "燒味—''[[Siu mei]]''", (Barbecued/Roasted Delicacies) shops, have achieved their foundation of influence here. Besides the popular ''[[cha siu]]'' barbecued pork, "[[siu yuk]]" crispy skin pork, along with assorted types of poultry, there are also the roasted chicken liver with honey, and the very traditional, and very expensive now, "金錢雞—Gum Chin Gai", another honey-roasted dim sum that is a sandwich of a piece each of pork fat, pork/chicken liver, ginger and cha siu. The use of offal in [[dim sum]] does not stop there. In dim sum restaurants, the feet of chicken, ducks and pork are offered in various cooking styles. For example, "豬腳薑—Jui Kerk Gieng" (pork feet in sweet vinegar stew) is a popular bowl now besides its traditional function as a supplement for [[postpartum]] mother care. Young ginger stems, boiled eggs, and blanched pork feet are stew in sweet black rice vinegar for a few hours to make this. "鴨腳紮—Ap Kerk Jat" (literally Duck leg Wrap) is a piece each of ham, [[shiitake mushroom]] and deep-fried [[fish maw]] wrapped with duck feet in a dried bean curd sheet in and steamed. The use of fish offal in [[Cantonese cuisine]] is not limited to the maw. For example, there is the folksy dish of "東江魚雲煲—Tung Gong Yu Wan Bo", a casserole with the lips of freshwater large head fish; and [[shark fin soup]]. In the more pragmatic folksy eateries, however, maximum utilization of the food resource is the traditional wisdom. The fish is used in its entirety and nothing is wasted. Deep-fried fish skin is a popular side dish at [[fish ball]] noodle shops. The intestines are steamed with egg and other ingredients in [[Hakka cuisine]]. Finally, the bones are wrapped in a cotton bag to boil in the soup for noodles. [[Teochew cuisine]] shows its best manifestation also in Hong Kong. The goose meat, liver, blood, intestine, feet, neck and tongue are all major ingredients to various dishes. There is also the must-try soup, pork stomach with whole peppercorns and pickled mustard. The use of beef organs is classically represented in noodle shops here. Each respectable operation has its own recipe for preparing the stews of [[brisket]], intestine, lung, and varieties of tripe. The big pots are often placed facing the street and next to the entrance such that the mouth-watering aroma is the best draw for the shop's business. Contrary to a common Westerners' disgust for these dishes due to cultural unfamiliarity and sanitary concerns, these offal items are very well cleaned. The pork intestines' tough inner skin (which is exposed to [[bolus (digestion)|bolus]] and pre-[[fecal]] materials) is completely removed. Then, the intestine is exhaustively soaked, cleaned and rinsed. The [[nephrons]] of pork kidneys are skillfully excised, and the kidneys are soaked for several hours and cleaned. The use of the [[pancreas]], [[liver]], [[kidney]], [[gall bladder]], lung and even bronchus of various farm animals together with herbs in [[Chinese medicine]] have strong empirical theories and studies are being conducted to try to understand their nature in modern scientific terms. However, there are other strange offal usages in folk practice. Taoist and rural folk beliefs have their influence. The idea of essences and energy, heat and cold, is key. Snake wine with a live snake gallbladder is thought to promote stamina due to the "essences of energy and heat", which is derived from a snake's attributes, such as aggressive behavior (fiery) and venom (energy). When bears were more common in the Chinese northeast, bears claw and dried bear offal were used as medicines, seen as a source of vitality. Dry deer antlers are still a common medicine, thought to provide "yang energy" to complement the male sex and the tail, "yin energy" for the female sex. Extractions of [[animal penises]] and testes are still believed to contribute to better male performance and those of the embryo and uterus to the eternal youth of the female. However, these are being marginalized as synthetic hormones get more popular and affordable. The Cantonese consumed monkey brains, but this is now rare to non-existent, and primarily offered to rich, Western tourists.{{Citation needed|date=November 2013}} ===Japan=== {{see also|Japanese cuisine}} [[File:ホルモン焼（むつ菊）.jpg|thumb|Japanese ''[[horumonyaki]]'']] Japan also has a long history of eating offal, and the Manyoshu, an anthology compiled around the 7th to 8th century, mentions eating deer liver as a household dish and stomach as salted fish. There is a popular belief in Japan that people did not eat offal, and that Japan was a Buddhist country and did not eat meat before the Meiji period. In fact, meat was well eaten in Japan even before the Meiji period, and there are many records in written sources, and there is a long history of eating offal in Japan. A dish of horse offal cooked in a pot has been a common dish since the Edo period, and the Ryukyu Kingdom, which was located in present-day Okinawa, has been in existence since the 15th century and has a custom of eating pork in its entirety, including the offal. Although there was an official ban on eating meat in Japan during the Edo period, the culture of eating meat actually continued, and many meat dishes from various animals are recorded in literature. In addition, there are still meat specialty restaurants in Japan that have been in business for 300 years. Hormon-yaki was previously known as motsu-yaki, and this dish has long been on the menus of Edo-era restaurants. There is a popular belief that "nowadays, many restaurants specializing in offal (especially beef offal) can be found in the Korean style," but this is a misconception. In Japan, there is a dish called "Genghis Khan," which is a mutton barbecue dish invented in 1910, and together with "Horumonyaki," it is the root of Japanese yakiniku cuisine. Korean yakiniku was born in the 1970s when "Japanese yakiniku cuisine" was introduced to Korea, and Japanese yakiniku restaurants began to be established in Korea around 1980. In Japan, horumon-yaki (grilled hormone) existed as an established dish before that, and a variety of organ meats are eaten. The correct answer is not "Korean style can be seen," but "Japanese offal cuisine was introduced and the culture of eating offal in Korea was established. ===Korea=== [[File:Sundae gan.jpg|thumb|Korean ''[[Sundae (Korean food)|sundae]]'' (blood sausage) with liver]] {{see also|Korean cuisine}} In [[Korea]], offal usage is very similar to mainland China but less frequent. Grilled intestine slices and pork blood are both consumed. Headcheese prepared with pork head meat was quite popular in the past. Steamed pork intestines are easy to be found in traditional markets. The popular traditional Korean sausage called [[Sundae (Korean food)|sundae]] is steamed pork small intestines filled with pork blood, seasoned noodles, and vegetables. Pork feet steamed in a special stock are considered a delicacy in Korea. Beef stomach and intestines are still quite popular for cooking. It is not difficult to find grilled chicken hearts, gizzards, and feet in traditional street bars. Medicinal usages are also similar to mainland China and less common with offal uses. ==Southeast Asia== ===Indonesia=== {{see also|Indonesian cuisine}} In [[Indonesia]] cow and [[goat]] internal organs are popular delicacies, it can be fried, made into [[Soto (food)|soto]] soups or grilled as [[satay]] and almost all of the parts of the animal are eaten. ''Soto Betawi'' is known as the type of soto that uses various kinds of offal, while ''soto babat'' only uses tripes. Within [[Indonesian cuisine]] traditions, the [[Minangkabau cuisine]] (popularly known as "Padang food") are known for their fondness of offal, mostly are made into ''[[gulai]]'' (a type of curry) such as ''gulai otak'' (brain), ''gulai babat'' (tripes), ''gulai usus'' (intestine), ''gulai sumsum'' (bone marrow), also fried ''hati'' (liver) and ''limpa'' (spleen). The cartilage, skin and tendon parts of cow legs are also used in dishes called ''tunjang'', ''kaki sapi'' or ''kikil'' also can be made as gulai or soto. [[Cow]]'s stomach (''babat'') and intestine (''iso'') are popular, fried or in soup, in [[Javanese cuisine]]. Cow's lung called ''[[Cow lung|paru]]'', coated with spices (turmeric and coriander) and fried is often eaten as a snack or side dish. The liver is also sometimes made into a spicy dish called [[rendang]]. Cow or goat tongue is sliced and fried, sometimes in a spicy sauce, or more often [[beef tongue]] are cooked as [[Semur (Indonesian stew)|semur]] stew. Brain is sometimes consumed as soto or gulai. The eye is also consumed as soto, while bone marrow is consumed as soup or soto. Cows and goat [[testicle]]s popularly called ''torpedo'' are also consumed as satay or soto. Due to their rarity, the testicles are among the most expensive offal in Indonesia. A non-[[halal]] offal dish is popular among [[Chinese Indonesian]] community. ''[[Sekba]]'' is a [[Chinese Indonesian cuisine|Chinese Indonesian]] [[pork]] offal stewed in mild soy sauce-based soup. The stew tastes mildly sweet and salty, made from soy sauce, [[garlic]], and Chinese herbs. It is a popular fare street food in Indonesian Chinatowns, such as Gloria alley, [[Glodok]] Chinatown in [[Jakarta]]. The types of pork offal being offered as ''sekba'' are pig's ears, tongue, intestines and lungs.<ref>{{cite news | title = Glodok's top five foods | work = Yahoo News | date = 26 March 2013 | url = https://sg.news.yahoo.com/glodok-top-five-foods-170000208.html}}</ref> Avian offal are commonly consumed too. [[Giblets]], liver and intestines of chicken, duck and ''burung ayam-ayaman'' ([[watercock]]) are consumed as delicacies, commonly skewered as satay and being deep-fried. Deep-fried crispy chicken intestine in particular is a popular snack. <gallery widths="150px" heights="150px"> File:Sate Hati Kambing.JPG| Indonesian goat's liver [[satay]] File:Paru goreng masakan Padang.JPG|[[Padang food|Padang]] style fried cow lung from West Sumatra, Indonesia File:Soto Babat 2.jpg|''[[soto (food)|Soto]] babat'', spicy tripe soup File:Gulai Otak.jpg|''[[Gulai]] otak'', Indonesian cattle's brain curry File:Usus ayam Delanggu Klaten.JPG|Deep fried crispy chicken intestines as snack </gallery> ===Malaysia and Singapore=== [[File:Pigorgsoup.JPG|thumb|[[Pig's organ soup]] from [[Singapore]]]] {{see also|Malaysian cuisine|Singaporean cuisine}} In Malaysia, cow or goat lung, called ''paru'', coated in turmeric and fried is often served as a side dish to rice, especially in the ever popular [[nasi lemak]]. Tripe is used in a few dishes either stir fried or in a gravy. Tripe is also consumed as [[satay]]. The liver is deep-fried or stir-fried in some vegetable dishes. In Malaysia and Singapore, [[pig's organ soup]] is a common feature of [[hawker centre]]s. Due to Singapore's proximity and ethnic makeup, many of the items written for Indonesia and Malaysia above are also found in Singapore. ===Philippines=== {{see also|Filipino cuisine}} In the [[Philippines]], people eat practically every part of the pig, including snout, intestines, ears, and innards. The dish ''[[sisig]]'' from [[Pampanga]] is traditionally made from the skin on a pig's head, and it also includes the ears and brain. The dish {{lang|ilo|[[dinakdakan]]}} from the [[Ilocos Region]] also includes the same pig parts, while ''warek-warek'', also from the same region, uses pig innards. ''[[Dinuguan]]'' is a particular type of blood-stew (depending on region) made using pig intestines, pork meat and sometimes ears and cheeks usually with a vinegar base, and green chilli peppers. Pig's blood is also the main ingredient of ''pinuneg'', a blood sausage made in the [[Cordillera Administrative Region|Cordilleras]]. ''Bopis'' (bópiz in Spanish) is a spicy Filipino dish made out of pork lungs and heart sautéed in tomatoes, chilies and onions. Pieces of pigs' lungs (''baga'') along with the tendons (''litid'') are also skewered and deep-fried and are served as street food in Metro Manila. Another treat is ''chicharong bulaklak'' which is made by frying a pig's bowel mesentery until crispy. ''[[Isaw]]'' is a street food popular in the [[Philippines]] made with pig and chicken intestine pieces which are skewered, barbecued, and dipped in vinegar before eating. Other street food that are prepared in a similar way are pig ears, skin, liver and coagulated blood cut into cubes, and chicken heads, necks, feet, and gizzards. On the other hand, chicken gizzard and liver are also cooked together ''[[Philippine adobo|adobo]]'' style and are served as a viand eaten with rice. {{lang|ilo|[[Papaitan]]}}, or {{lang|ilo|sinanglaw}}, in the [[Ilocos Region]], is an offal stew whose signature ingredient is its broth made from animal [[bile]]. The original stew was made from [[goat]] offal or goat [[tripe]], however, offal from cattle or [[carabao]] are also used. ''Papaitan'' means "bitterness", from the taste of the bile. In the province of [[Cagayan]], a version of the dish without the bile is called ''menudencia''. The dish ''[[kare-kare]]'' is made with beef tripe and tail stewed in peanut sauce. Beef tripe is also a main ingredient in a rice porridge dish called ''goto''. Although, goto in the province of [[Batangas]] refers to a soup dish with the same tripe ingredient, instead of rice porridge. [[Beef tongue]], on the other hand, is stewed in a creamy dish called ''lengua'' (Spanish for "tongue"). Beef liver, as well as pig liver, are also main ingredients in meat stews such as ''[[Menudo (stew)|menudo]]'', and the ''[[Ilocano people|Ilocano]]'' ''igado'' (from "hígado" or Spanish for "liver"). <gallery widths="150px" heights="150px"> File:Sisig (32623486).jpg|''Sisig'' is made from pig snout, ears and brain. File:Isaw.jpg|''Isaw'' is a popular street food that is made from skewered chicken or pig intestines. File:Pinapaitan.jpg|{{lang|ilo|[[Pinapaitan]]}} is made from [[goat meat|goat]] offals flavored with bile. File:Kare-kare.jpg|''Kare-kare'' is a stew made from oxtail and tripe. File:Dinuguan.jpg|''[[Dinuguan]]'', a stew made from pig's blood, varies per region. </gallery> ===Thailand=== {{see also|Thai cuisine}} In [[Thai cuisine]], offal is used in many dishes. The well-known ''[[Larb|lap]]'' made with minced pork, which often features on menus in the West, will in Thailand often also contain some liver or intestines. Deep-fried intestines, known as ''sai mu thot'', are eaten with a spicy dipping sauce. Other dishes containing offal are the Thai-Chinese soup called ''kuaichap'' (intestines, liver) and the northern Thai ''aep ong-o'' (pig brains). ''[[Tai pla]]'' is a salty sauce of [[Southern Thailand|southern Thai]] cuisine made from the fermented innards of the [[short-bodied mackerel]].<ref>Akkasit Jongjareonrak, et al. ''Antioxidant activity of fermented fish viscera (Tai-Pla) from short-bodied mackerel''. Faculty of Agro-Industry, [[Prince of Songkla University]], Hat Yai</ref> It is used in dishes such as ''[[kaeng tai pla]]''<ref>{{cite web|url=http://www.bloggang.com/mainblog.php?id=booker-book&month=25-08-2008&group=3&gblog=17 |title=Kaeng Tai Pla แกงไตปลา |website=Bloggang |date=n.d. |access-date=2014-05-19}}</ref> and ''[[nam phrik]] tai pla''.<ref>{{cite web|url=http://www.the-than.com/food/1/a68.html |title=น้ำพริกไตปลา - ''Nam phrik tai pla'' |publisher=the-than.com |access-date=2014-05-19}}</ref> <gallery widths="150px" heights="150px"> File:Sai mu thot.JPG|''Sai mu thot'', deep-fried pork intestines, here served with spicy ''[[nam chim]]'' (Thai dipping sauce) File:Kaeng tai pla.JPG|The sauce of ''kaeng tai pla'' is made from fish innards. File:Aep ong-o.jpg|''Aep ong-o'', a northern Thai dish of chopped pig's brain mixed with egg and a [[Thai curry]] paste. It is wrapped in banana leaves and grilled. File:Sa nuea sadung Lap Lung Noi.jpg|''Sa nuea sadung'' is a northern [[Thai salads|Thai "salad"]] of semi-raw beef cuts, including sliced stomach. This particular version also contains ''nam phia'', which are the contents of the first stomach of a cow. File:Kuaichap.JPG|''Kuaichap'' is a [[Thai Chinese]] noodle soup containing intestines and liver. File:Yam_hu_mu.jpg|''Yam hu mu'' is a spicy Thai salad made with slices of boiled pig's ears. </gallery> ===Vietnam=== {{see also|Vietnamese cuisine}} [[File:Phá lấu as served in Vietnam.jpeg|thumb|150px|Phá lấu as served in Vietnam]] In [[Vietnam]], food made of internal organs is popular. Some dishes like ''[[Cháo lòng]]'', ''[[Tiết canh]]'' use pig's internal organs as main ingredients. ''[[Cỗ lòng]]'', a suite of boiled internal of pigs is a delicacy. ''[[Bún bò Huế]]'' is a noodle soup made with [[oxtail]] and pigs' knuckles, often made including cubes of congealed pigs' blood. [[Beef tendon]] and [[beef tripe]] is used in southern Vietnamese versions of ''[[Pho]]''. [[Phá lấu]], or beef offal stew, is a popular snack in southern Vietnam. The dish contains all sorts of organ meat and is often accompanied by Vietnamese [[bánh mì]] and sweet-and-sour dipping sauce. ==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> ==Middle East== [[Jerusalem mixed grill]] ({{langx|he|מעורב ירושלמי|translit=meorav yerushalmi}}) is a popular dish and local specialty originating in the [[Mahane Yehuda Market]] that consists of chicken hearts, spleens, and liver mixed with bits of lamb cooked on a flat grill, seasoned with onion, garlic, black pepper, cumin, turmeric, and coriander. In [[Syria]], lamb brain is used in ''[[nikhaat]]'' dishes and sometimes as a [[sandwich]] filling. A tradition practised less often today would be to eat fish eyes either raw, boiled, or fried. Another popular dish in the region surrounding is {{Transliteration|ar|[[korouch]]}}, which is rice-stuffed sheep intestine. Raw mutton liver known as ''[[qasbeh nayyeh]]'' (sometimes lungs) is also occasionally consumed (when the animal's origin and processing is trusted). The ''[[meelaq]]'' is a traditional dish based on liver, kidney and (sometimes) the heart (which is strictly speaking muscle).<ref>{{cite web |title=طريقة طبخ معلاق الخروف |url=https://mawdoo3.com/%D8%B7%D8%B1%D9%8A%D9%82%D8%A9_%D8%B7%D8%A8%D8%AE_%D9%85%D8%B9%D9%84%D8%A7%D9%82_%D8%A7%D9%84%D8%AE%D8%B1%D9%88%D9%81#.D9.85.D8.B9.D9.84.D8.A7.D9.82_.D8.A7.D9.84.D8.AE.D8.B1.D9.88.D9.81 |website=موضوع |access-date=25 November 2021 |language=ar}}</ref> In [[Iran]], tongue (''zabaan''), feet (''paa'') or [[Kaleh Pacheh]], sheep liver (''jigar''), heart (''del''), lungs (''shosh''), testicles (''donbalan'') and kidneys are used as certain types of ''[[kebab]]'' and have a high popularity among people, as well as sheep intestines and stomach, though the latter is boiled. Sheep skull and tongue, alongside knee joints, as a formal breakfast dish called ''kale pache'' (lit. "head and leg"), are boiled in water with beans and eaten with traditional bread. ''[[Pacha (dish)#In Arab countries|Pacha]]'' (Persian term), is a traditional [[Iraqi cuisine|Iraqi]] dish made from sheep's head, trotters, and stomach; all boiled slowly and served with bread sunken in the broth.<ref>{{cite web|url=http://www.foodbycountry.com/Germany-to-Japan/Iraq.html |title=Food in Iraq – Iraqi Cuisine – popular, dishes, diet, common meals, customs|publisher=Foodbycountry.com |date=2001-04-06 |access-date=2010-03-14}}</ref> The cheeks and tongues are considered the best parts. Many people prefer not to eat the eyeballs, which could be removed before cooking.<ref>{{cite web|url=http://www.christiansofiraq.com/petrus8285.html |title=Assyrian Restaurant in Chicago Reminds Iraqis of Home |publisher=Christiansofiraq.com |date=2005-08-28 |access-date=2010-03-14}}</ref> The stomach lining would be filled with rice and lamb and stitched with a sewing thread ({{langx|ar|كيبايات}}).<ref>{{cite web|url=http://chowhound.chow.com/topics/113967 |title=Little Shedrak's Pacha (Lamb's Head) –Chicago Area |date=19 October 2003 |publisher=Chowhound.chow.com |access-date=2010-03-14}}</ref> The dish is known in [[Kuwait]], [[Bahrain]], and other [[Persian Gulf]] countries as ''Pacha'' (پاچة), too. A variation of that is found in other Arab countries, such as in [[Egypt]], and is known as ''Kawari''' ({{langx|ar|كوارع}}). It is still eaten by [[Iraqi Jews]]. In [[Egypt]], fried beef and lamb liver ({{Transliteration|ar|kibda}}) with a cumin-based coating is a popular dish, most often served in sandwiches with a bit of onion from small shops in most major cities. Thin-sliced fried liver with slices of mild peppers, garlic, and lemon is considered a speciality of [[Alexandria]] (as ''{{Lang|ar|كبدة سكندراني}} Kibda Skandarani'', "Alexandrian liver"), and is often served as a separate plate, sandwich, or topping for [[kushari]]. Cow brain is eaten in Egypt,<ref>{{cite web|url=http://www.nbcnews.com/id/45988868/ns/travel-news/t/pounds-cow-brains-seized-cairo-airport/ |archive-url=https://web.archive.org/web/20150617051635/http://www.nbcnews.com/id/45988868/ns/travel-news/t/pounds-cow-brains-seized-cairo-airport/ |url-status=dead |archive-date=June 17, 2015 |title=420 lbs. of cow brains seized at Cairo airport |publisher=NBC News |date=2012-01-13 |access-date=2016-01-08}}</ref><ref>{{cite web|url=http://bikyamasr.com/53836/cow-brain-seized-at-cairo-airport-outrages-animal-rights-activists/ |title=Cow brain seized at Cairo airport outrages animal rights activists |work=Bikya Masr |date=2012-01-16 |access-date=2016-01-08 |url-status=dead |archive-url=https://web.archive.org/web/20120116143147/http://bikyamasr.com/53836/cow-brain-seized-at-cairo-airport-outrages-animal-rights-activists/ |archive-date=January 16, 2012 }}</ref> as are sheep brains.<ref>{{cite web|author=Egyptian Cuisine and Recipes |url=http://egyptian-cuisine-recipes.com/recipes/meat |title=Meat | Egyptian Cuisine and Recipes |website=Egyptian-cuisine-recipes.com |access-date=2016-01-08}}</ref> Sheep brain is eaten in Iraq.<ref name="Finkel2009">{{cite book|author=David Finkel|title=The Good Soldiers|url=https://archive.org/details/goodsoldiers00fink_0|url-access=registration|quote=sheep brains iraq.|date=15 September 2009|publisher=Farrar, Straus and Giroux|isbn=978-1-4299-5271-2|pages=[https://archive.org/details/goodsoldiers00fink_0/page/55 55]–}}</ref><ref name="Martinkus2004">{{cite book|author=John Martinkus|title=Travels in American Iraq|url=https://books.google.com/books?id=ieCTk1wq8ngC&pg=PA29 |year=2004|publisher=Black Inc.|isbn=978-1-86395-285-9|pages=29–}}</ref><ref name="Gish2015">{{cite book|author=Peggy Faw Gish|title=Iraq|url=https://books.google.com/books?id=hVSnBgAAQBAJ&pg=PA212 |date=12 February 2015|publisher=Wipf and Stock Publishers|isbn=978-1-4982-1763-7|pages=212–}}</ref> It is also eaten in Iran, where it is known as [[Pacha (dish)#In Iran|Kaleh Pacheh]].<ref>{{cite news|url=https://www.washingtonpost.com/wp-dyn/content/article/2009/03/12/AR2009031203339.html |url-status=live |archive-url=https://web.archive.org/web/20121112080640/https://www.washingtonpost.com/wp-dyn/content/article/2009/03/12/AR2009031203339.html |archive-date=2012-11-12 |title=In Tehran, the Best Part of Waking Up: A Sheep's Head on Your Plate |last=Erdbrink |first=Thomas |author-link=Thomas Erdbrink |newspaper=[[The Washington Post]] |date=2009-03-13 |access-date=2023-10-05}}{{cbignore}}</ref> ===Turkic cuisine=== In [[Turkey]], [[Azerbaijan]], [[Iranian Azerbaijan]] and some other [[Turkic peoples|Turkic]] cuisines, there are varieties of offal dishes, especially those of sheep. For "Jağur Bağur", sheep liver and heart are diced and soaked with onion for some hours and then fried with other additives. For "Bağırsak Kebab", sheep intestine is wrapped and baked in a stove or by skewers on a barbeque. ==North America== ===United States=== {{see also|Cuisine of the United States}} {{blockquote|text=One way to horrify at least eight out of ten Anglo-Saxons is to suggest their eating anything but the actual red fibrous meat of a beast.|author=[[M.F.K. Fisher]], ''How to Cook a Wolf'' (1942)}} [[File:Rocky mountain oysters.jpg|150px|thumb|[[Rocky Mountain oysters]]]] Although the term ''offal'' is used in the United Kingdom and Canada, in the United States the terms ''variety meats'' or ''organ meats'' are used instead.<ref>{{cite web |url=http://www.sandandsuccotash.com/cheese-terminology-classifications/ |title=Cheese Terminology and Classifications |website=Sandandsuccotash.com |date=1999-02-22 |access-date=2016-01-08 |archive-url=https://web.archive.org/web/20140202104817/http://www.sandandsuccotash.com/cheese-terminology-classifications/ |archive-date=2014-02-02 |url-status=dead }}</ref><ref>{{cite web |url=http://www.kitchendaily.com/encyclopedia/definition/offal/1699/ |archive-url=https://archive.today/20120905110303/http://www.kitchendaily.com/encyclopedia/definition/offal/1699/ |url-status=dead |archive-date=2012-09-05 |title="Offal," Food Dictionary, kitchendaily.com, accessed 2 Nov. 2011 |publisher=Kitchendaily.com |access-date=2012-02-06 }}</ref> In the United States, some regional cuisines make extensive use of certain organs of specific animals. The derisive term "[[mystery meat]]" is often used to describe offal which have been ground or otherwise heavily processed in order to obscure its origin. In the United States, the [[giblet]]s of chickens, turkeys, and ducks are much more commonly consumed than the mammal offal. Traditional recipes for turkey [[gravy]] and [[stuffing]] typically include the bird's giblets (the traditional [[Thanksgiving (United States)|Thanksgiving]] meal in the US). Use of organs of mammals is not common, except for the [[liver (food)|liver]], which is common to a certain degree. Examples include [[liver sausage]] (braunschweiger) and pâté. [[Liver and onions]] is a traditional, "classic" menu item in [[diners]] throughout the country,<ref>{{cite web|url=https://www.usatoday.com/story/news/nation/2013/09/11/diner-food/2802235/|title=Authentic diner fare fading into history|last=Shelly|first=Kevin|publisher=Courier-Post (Cherry Hill, NJ)|date=September 11, 2013|access-date=February 13, 2015}}</ref> often as a "[[blue plate special]]". Mammal offal is somewhat more popular in certain areas. In the [[Southern United States|American South]], some recipes include [[chitterlings]], [[liver (food)|livers]], [[Brain (food)|brain]], and [[hog maw]]. [[Scrapple]], sometimes made from pork offal, is somewhat common in the Mid-Atlantic region, particularly in [[Philadelphia]] and areas with [[Amish]] communities. [[Philadelphia Pepper Pot|Pepper Pot]] soup (frequently served in Philadelphia) is made from beef [[tripe]]. [[Fried-brain sandwich]]es are a speciality in the [[Ohio River Valley]]. [[Rocky Mountain oysters]], "prairie oysters", or "turkey fries" (beef [[testicles]]) are a delicacy eaten in some cattle-raising parts of the western US and Canada. In South Carolina, pork liver and other organ meats are often cooked into "[[Hash (stew)|hash]]", a kind of stew. Offal dishes from many other cultures exist but the appeal is usually limited to the immigrant communities that introduced the dish. For example, [[chopped liver]], lungen stew, and beef tongue (especially as used by [[Kosher deli]]s) in American Jewish culture, or ''[[menudo (soup)|menudo]]'' in Mexican-American culture. Ironically, given its provenance and history, offal has started to be reintroduced as an item of haute cuisine, with stylish restaurants offering roasted bone marrow, fried [[pork rind]], tongue or heart as part of their menus. [[African Americans|African-American]] slaves were often given throw-away parts of meat during slavery. Black slaves would consume chitterlings during the winter.<ref>{{cite web|url=https://tennesseelookout.com/2020/06/19/soul-food-from-the-trauma-of-slavery-came-beautiful-cuisine/#:~:text=%E2%80%9CBlack%20slaves%20were%20always%20given,and%20eat%20them%20year%20round.|title=Soul food: From the trauma of slavery came beautiful cuisine|date=19 June 2020 }}</ref> Undesirable parts of an animal such as neck bones, hog maws, pig ears and pig feet, were given to the African American slaves to eat.<ref>{{cite web|url=https://blackvoicenews.com/2006/12/21/chitlins-the-sour-side-of-soul-food/|title=Chitlins: The Sour Side of Soul Food|website=[[Black Voice News]]|date=21 December 2006 }}</ref> ===Mexico=== {{see also|Mexican cuisine}} [[File:Bull penis cocktail.jpg|thumb|150px|[[Sauté]]ed [[bull penis]] served as an [[appetizer]] in [[Oaxaca, Oaxaca|Oaxaca]], Mexico]] In some Latin American countries, such as [[Mexico]], almost all internal parts and organs are consumed regularly. Chicken hearts, gizzards and livers are usually eaten fried or boiled, either alone, or in [[broth]]. Several types of offal are commonly used in [[taco]]s, including: * ''tacos de lengua'': boiled [[beef tongue]] * ''tacos de sesos'': [[beef brain]] * ''tacos de cabeza'': every part of the cow's head, including lips, cheeks, eyes, etc. * ''tacos de ojo'': cow's eyes * ''tacos de chicharrón'': fried pork rinds ([[chicharrón]]), a common snack food item * ''tacos de tripas'': beef tripe ([[tripas]]) In many of the regional cuisines of Mexico there are dishes made of offal. [[Menudo (soup)|Menudo]] is a typical dish made of tripe that is native of the border region with the United States. While Menudo is cooked with [[hominy]], in Central Mexico the tripe does not have hominy. This dish is called "pancita". Cow offal such as kidneys and liver are popular in the entire country, in dishes such as "higado encebollado" or "riñones a la Mexicana". The bone marrow from the cow forms the basis of various soups such as the typical dish of Mexico City, such as "sopa de medula". The northern region is cattle country and is famous for its tacos de "tripa de leche", made of cow intestines and the south consumes pig intestines ("tripita"). The whole pig, from snout to tail including genitals (such as the boiled, then fried penis are named "machitos"). [[Head cheese]] is common. The skin can be fried ("cueritos") or pickled ("cueritos en vinagre") and are found in stores and restaurants all over Mexico. Pig brains ("sesos"), cheeks and eyes and other parts are eaten throughout the country with many variations. These parts have curious names such as "nana", "bofe", "pajarilla" "nenepil". Pig throat tacos ["buche"] are very popular in the border region. Fried lamb offal, is popular in Central Mexico, especially the stomach ("panza"), which is somewhat similar to [[haggis]]. Mexico City has taquerias that offer the whole pig in their menu. Chicken innards are ubiquitous in Mexico such as sweetbreads ("sopa de molleja" or innards ("sopa de dentros de pollo").<ref>{{Cite web|url=https://www.chilango.com/comida/tacos-nana-bofe-nenepil-glosario-taquero/|title = ¿Qué son la nana, el bofe o el nenepil? Breve glosario taquero|date = 24 April 2017}}</ref> ===Caribbean Islands=== {{see also|Caribbean cuisine}} Sheep's or goat's head are eaten as part of the [[barbacoa]], a dish originating with the [[Taino people]]. [[Cow cod soup]] is a traditional Jamaican dish made with [[bull penis]]. [[Morcilla]] (blood sausage), [[Chicharrón]] (fried pork rinds), and other pork offal are commonly served in a Puerto Rican [[Cuchifrito]]. [[Sopa de mondongo]], made with tripe, is common in the Caribbean and throughout Latin America. Gandinga is a hearty stew, well known in Cuba and Puerto Rico, prepared from the heart, liver, kidneys, and oesophagal tissue of either pork (''gandinga de cerdo'') or beef (''gandinga de res''). ==Australia== {{see also|Australian cuisine}} In Australia offal is used in a few dishes inherited from British cuisine; liver may be used in [[liver and onions]], and kidney in [[steak and kidney pie]], as well as in some recipes for [[Rissole#Australia, Britain and New Zealand|rissoles]]. Lamb brains are occasionally crumbed and fried. Other forms of offal are consumed in some ethnic dishes. Australian food standards require that products containing offal be labelled as such. The presence of brain, heart, kidney, liver, tongue or tripe must be declared either by specific type or more generally as offal. Other offal, such as blood, pancreas, spleen and thymus must be declared by name.<ref>{{Cite web|url=http://www.foodstandards.gov.au/foodstandards/foodstandardscode/|archiveurl=https://web.archive.org/web/20110217030854/http://www.foodstandards.gov.au/foodstandards/foodstandardscode/|url-status=dead|title=Offline Maintenance|archivedate=February 17, 2011|website=www.foodstandards.gov.au}}</ref> ==Health and food safety issues== The offal of certain animals is unsafe to consume: * The internal organs of the [[fugu]] [[pufferfish]] are highly toxic—in Japan, fugu can only be prepared by trained master chefs, working under extremely strict regulations, sanitary conditions, and licensing. Even a residual portion of fugu toxin can be fatal.<ref>{{cite web|url=http://www.aegis.com/files/mmwr/1996/MM4519.PDF |title=Aegis.com |access-date=2012-02-06}}</ref> * The liver of the [[polar bear]] is unsafe to eat because it is very high in [[vitamin A]] and can cause [[hypervitaminosis A]], a dangerous disorder. This has been recognized since at least 1597 when [[Gerrit de Veer]] wrote in his diary that, while taking refuge in the winter in [[Novaya Zemlya]], he and his men became gravely ill after eating polar-bear liver. Seal liver is similarly toxic,<ref>{{cite journal|url=http://content.nejm.org/cgi/content/short/348/4/347|title=Hypervitaminosis A and Fractures|doi=10.1056/NEJMe020167|access-date=2012-02-06|volume=348|journal=New England Journal of Medicine|pages=347–349|pmid=12540650|date=January 2003|last1=Lips|first1=P|issue=4|archive-date=2008-03-12|archive-url=https://web.archive.org/web/20080312232610/http://content.nejm.org/cgi/content/short/348/4/347|url-status=dead|url-access=subscription}}</ref> as is dog liver.<ref>{{cite journal |doi=10.1136/sbmj.0205158 |first1=Anjali |last1=Nataraja |year=2002 |title=Man's best friend? |journal=Student BMJ |volume=10 |pages=131–70|s2cid=155899013 }}</ref> * Some animal intestines are very high in [[coliform]] [[bacteria]] and need to be washed and cooked thoroughly to be safe for eating. * Nervous system tissue can be contaminated with [[Transmissible spongiform encephalopathy|TSE]] [[prion]]s, which cause [[bovine spongiform encephalopathy]] (BSE, "mad cow disease"); in some jurisdictions these offal are classified as [[specified risk material]]s and are subject to special regulations.<ref>{{cite news|last=O'Connor |first=Anahad |url=https://www.nytimes.com/2003/12/31/us/closer-look-new-measures-against-mad-cow-disease.html |title= New Measures Against Mad Cow Disease |website=[[The New York Times]] |date=2003-12-31 |access-date=2016-01-08}}</ref> * Offal very high in [[purine]]s can precipitate an acute attack of [[gout]] in someone with the condition.<ref>{{cite web|title=Gout|url=https://medlineplus.gov/gout.html|website=Medline Plus|access-date=23 January 2018}}</ref> * Certain types of offal, including kidneys, stomach, intestines, heart, tongue, and liver, can be very high in saturated fats.<ref>{{cite web |url=http://www.nutritiondata.com/facts/beef-products/3466/2|title=Beef, variety meats and by-products, kidneys, raw|work=Nutrition Facts.com|access-date=2009-12-23}}</ref><ref>{{cite web |url=http://www.nutritiondata.com/facts/pork-products/7357/2|title=Pork, fresh, variety meats and by-products, stomach, cooked, simmered|work=Nutrition Facts.com|access-date=2009-12-23}}</ref><ref>{{cite web |url=http://www.nutritiondata.com/facts/poultry-products/665/2|title=Chicken, heart, all classes, cooked, simmered|work=Nutrition Facts.com|access-date=2009-12-23}}</ref><ref>{{cite web |url=http://www.nutritiondata.com/facts/lamb-veal-and-game-products/4690/2|title=Lamb, variety meats and by-products, tongue, cooked, braised|work=Nutrition Facts.com|access-date=2009-12-23}}</ref><ref>{{cite web |url=http://www.nutritiondata.com/facts/poultry-products/782/2|archive-url=https://web.archive.org/web/20080618075209/http://www.nutritiondata.com/facts/poultry-products/782/2|url-status=dead|archive-date=June 18, 2008|title=Duck, domesticated, liver, raw|work=Nutrition Facts.com|access-date=2009-12-23}}</ref>{{Better source needed|reason=The current source is insufficiently reliable ([[WP:NOTRS]]).|date=July 2024}} * The practice of feeding raw offal to dogs on farms and ranches can spread [[echinococcosis]], a potentially fatal parasitic disease of animals, including humans. * The United Kingdom banned the sale of animal brains in order to curtail the spread of [[mad cow disease]] in the 1980s and 90s.<ref name=IllegalLungs>Davies, Madeline. [https://www.eater.com/22774656/gastropod-offal-episode-edible-organs-lungs-testicles-brains "Here’s Why It’s Illegal to Sell Animal Lungs for Consumption in the U.S."], ''[[Eater (website)|Eater]]'', 10 November 2021. Retrieved 26 January 2023.</ref> * A similar ban is imposed by the [[Food and Drug Administration]] on animal lungs in the United States due to concerns such as [[fungal spore]]s or cross-contamination with other organs, although these concerns have been criticized as unfounded.<ref name=IllegalLungs/> ==See also== {{portal|Food}} {{columns-list|colwidth=30em| * [[Faggot (food)]] * [[Pig bladder]] * [[Peasant foods]] * [[Maggot farming]] * [[Mystery meat]] }} ;Chefs noted for their work with offal * [[Fergus Henderson]], ''[[St John (restaurant)|St John]]'' (London, England) ** ''[[The Whole Beast|The Whole Beast: Nose to Tail Eating]]'', Henderson's highly regarded book on the subject * [[Chris Cosentino]], ''Incanto'' (San Francisco, California, United States) ==References== {{Reflist|30em}} ==Bibliography== * {{cite book |last=Edwards |first=Nina |title=Offal: A Global History |year=2013 |publisher=Reaktion Books |location=London |isbn=9781780230979 |oclc=809911205}} * {{cite book |last=Helou |first=Anissa |title=Offal: The Fifth Quarter |year=2011 |publisher=Absolute Press |location=Bath, England |edition=revised |isbn=9781906650551 |oclc=751861350}} ** First edition: {{cite book |last=Helou |first=Anissa |title=The Fifth Quarter: An Offal Cookbook |year=2004 |publisher=Absolute Press |location=Bath, England |isbn=9781904573210 |oclc=56650909}} * {{cite book |last=McLagan |first=Jennifer |title=Odd Bits: How to Cook the Rest of the Animal |year=2011 |publisher=Ten Speed Press |location=Berkeley, Calif. |isbn=9781580083348 |oclc=694832866}} ==External links== {{wiktionary}} {{Commons category|Offal}} * [https://offalgood.com/ Offal Good], Chris Cosentino's website dedicated to offal * [http://www.sandandsuccotash.com/variety-meat-terminology-and-preparation-techniques/ Variety Meat Terminology and Preparation Techniques] – Preparation techniques for various offal and terms defined. {{Meat|state=expanded}} [[Category:Offal| ]] [[Category:Meat processing in France]] [[Category:Meat]] [[Category:Deep fried foods]] [[Category:Peasant food]]
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