Offal For You

Offal is also known as variety meats or any parts of the innards of animals including blood, brain, intestines, heart, eyes, trotters, testicles and such. Even though most people are used to preparing dishes with the actual meat of the animal a lot of tasty foods can be prepared with livers, kidneys, hearts, brain, and lungs among other innards. These make for full and nurtitious meals and in some countries are cheaper to purchase than meat to keep in budget and feed large families.

Europe

England

Steak and Kidney Pudding is a classic British dish that is prepared with a suet pastry and filled with diced beef, gravy, and chunks of lamb or pig kidneys. Traditionally the pudding is steamed for a long time before servings and it can be accompanied by mashed potatoes and different vegetables.

The first recipe for this traditional dish dates back to 1861.

France

Foie de veau à la Lyonnaise is a tasty dish that is part of the classic Lyonnaise cusine. It is prepared with sauteed calf's liver and caramelized onions. The dish includes a lot of butter and is traditionally deglazed with vinegar giving some acidity to the liver and sweet onions. The dish is garnished with chopped parsley and accompanied by roasted or mashed potatoes.

Pieds paquets refer to the feet and packets of tripe and is one of the best and most unique dishes of Provencal cuisine. The dish is prepared with stewed lamb's feet and tripe that are filled with parsley, garlic, onions, and salt pork.

The dish is simmered slowly until the meat is tender. Originally pieds paquets was prepared by people who could not afford meat. Chefs suggest preparing the dish a day in advance and cooking it for at least seven hours.

Poland

Czernina is a traditional Polish soup that is made with duck or goose blood, preserved in vinegar so it doesn't coagulate, The soup includes duck broth and typical additions are dried fruit and various spices like cloves and allspice.

The name of the soup comes from the word czarny translates to black and refers to the dark color of the soup.

Czech Republic

Drstkova is a traditional Czech tripe soup that is prepared with braised beef tripe with onions and sweet paprika, The hearty soup should be thick in consistency, light red in color, and have a spicy flavor.

Sometimes pieces of smoked meat or sausages are added to drstkova. Tripe soup is often served in pubs and accompanied by slices of crispy buttered bread.

Romania

Drob de miel is prepared with ground lamb offal, bread dipped in milk, chopped herbs, hard-boiled eggs, and vegetables wrapped in lamb caul fat. The ingredients are mixed together and the meatloaf is baked in the oven. The dish can be prepared with pastry sheets instead of lamb caul fat. Since the dish is similar to Scottish haggis it is also called Romanian lamb haggis.

In Romania, this is a typical Easter dish and served as a main course accompanies by different side dishes or served as an appetizer.

Spain

Chanfaina is a traditional Extremaduran dish with lamb as the main ingredients. This thick stew is prepared with lamb meat and offal and includes breadcrumbs, blood sausages, almonds, garlic, olive oil, vinegar, and spices. Some of the variations on the dish include peppers, rice, hard-boiled eggs, potatoes, or beans. It is typically served on Sundays as a tapa dish.

Italy

Finanziera is an ancient Piedmontese stew that incorporates sweet and sour flavors. It was created in the 18th century as a poor man's dish but today is a treat for everyone who loved offal and entrails.

The dish is prepared with leftovers like peeled crests, rooster wattles, sweetbreads, cal's brain and veins then simmered slowly with garlic, rosemary, bay leaves, chopped vegetables marinated in vinegar, chicken broth, and sweet Marsala wine. It can be served on its own or accompanied by risotto.

Greece

Patsas is a traditional Greek soup that is prepared with lamb, sheep, or pork tripe along with garlic, onions, lemon juice, and vinegar. Regional varieties include using to head of the animal or feet to enrich the soup. The broth is thickened with avgolemono, a mix of whisked eggs and lemon juice. Patas is also regarded as a great hangover remedy and is traditionally enjoyed during the late hours.

Asia

China

Sichuan Fugi Fei Pian has become a popular snack in Sichuan cuisine. The dish is prepared with shavings of beef mostly offal that are doused in a very spicy sauce. Typical ingredients are beef heart, head skin, tongue, and tripe that are cooked then sliced thinly. After the meat and spicy sauce are ready the dish is arranged first with fresh celery topped by the shavings, then the beef soup is poured over and then the sauce tops everything. The sauce includes chilli oil, sesame seeds, and Sichuan peppercorns.

India

Chakna is a spicy stew that is prepared with goat tripe and other offal like chunks of liver, kidneys, intestines, and tongues with added onions, garlic, ginger, cardamom, sorghum, turmeric, salt, red chilli powder, black pepper, garam masala, fresh coriander, bay leaves, and green chilli peppers for extra flavor.

The Philippines

Bopis is a traditional Filipino dish consisting of beef or pork heart and lungs stewed with garlic, onions, and different vegetables and spices. It is traditionally eaten are an appetizer or snack accompanied by alcoholic beverages. It can be a main meal with steamed rice on the side.

South Korea

Gopchang-gui is a Korean dish that is made with grilled beef tripe - traditionally small intestines. The tube-shaped offal can be made plain or marinated and doused with a spicy sauce. When grilled it can be topped with various sliced vegetables. The dish is considered to be a great accompaniment to soju a traditional Korean spirit.

Africa

Egypt

Kebda Eskandarani or Alexandrian liver is a specialty that is prepared with fried beef liver along with spicy seasonings like cumin, garlic, cardamon, and chilli peppers. It is usually served in sandwiches along with tahini dip or accompanied by warm rice, lime wedges, and pita bread.

North America

USA

Pennsylvania

Hog Maw also called Susquehanna turkey or Pennsylvania Dutch goose is a traditional New Year's Day dish for many Pennsylvania German families. The dish is made with a pig's stomach stuffed with cubed potatoes and loose pork sausage along with cabbage, onions, and spices. The hog maw was traditionally boiled but can be baked or broiled and then seasoned with butter before serving and topped with horseradish or stewed tomatoes.

American West and Western Canada

Rocky Mountain Oysters are bull's testicles that have been peeled, pounded, then coated with flour, salt, and pepper and fried. This is an appetizer that was created by some of the first ranchers who inhabited the West. Today Rocky Mountain Oysters are a delicacy that is served with a demi-glace sauce in Canada and in the US with cocktail sauce.

Mexico

Menudo is a traditional Mexican soup consisting of garlic, onion, chilli, hominy corn, and tripe.

Central America

Salvador

Sopa de pata is a traditional Salvadoran soup. It is prepared with tripe, cow's feet, sweet corn, green beans, chayotes, cassava, and bananas. The soup is flavored with onions, garlic, cumin, and achiote. The soup gets a rich and butter flavor from the cow hooves.

When preparing the hooves are washed in lemon juice and then added to the soup. It is served garnished with cilantro and sprinkled with chilli powder.

Guatemala

Revolcado is a Guatemalan curried stew that is made with a small pig's head and entrails, tomatoes, tomatillos, bell peppers, chilli guaqes or Guatemalan chillies, garlic, onions, and annatto. The sauce can be thickened with corn flour and the stew is typically served as a winter dish.