"fried variant, available in some Indian restaurants in Scotland. Haggis can be used as an ingredient in other dishes, even pizza, rather than the main part of a dish. A traditional haggis recipe describes haggis as ""sheep's 'pluck' (heart, liver, and lungs), minced with onion, oatmeal, suet, spices, and salt, mixed with stock, and traditionally encased in the animal's stomach and boiled"". Ingredients are sheep stomach, heart and lungs of one lamb, onions, oatmeal, salt, pepper, stock, and water, with optional ingredients dried coriander, cinnamon, and nutmeg. It can be boiled, baked, or deep fried. Since the 1960s various Scottish"
"The Navajo people of the Southwestern United States wrap sheep intestines around strips of caul fat to make a dish called ach'ii'. Caul fat Caul fat, also known as lace fat, omentum, crépine or fat netting, is the thin membrane which surrounds the internal organs of some animals, such as cows, sheep, and pigs, also known as the greater omentum. It is used as a casing for sausages, roulades, pâtés, and various other meat dishes. Examples of such dishes are Swiss ""atriau"", French crépinette, Cypriot sheftalia, English faggots, and Italian ""fegatelli"". In the traditional Ukrainian and Russian cuisine, caul fat,"
"sheep liver (""jigar""), heart (""qalb""), lungs (""shosh""), testicles (""dombalan"") 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"" (Persian term), is a traditional Iraqi dish made from sheep's head, trotters and stomach; all boiled slowly and served with bread sunken in the broth. The cheeks and tongues are considered the"
"Kokoretsi Kokorets (Albanian), Kokoreç (Turkish), Κοκορέτσι ""Kokoretsi"" (Greek) is a dish of the Balkans, Greece, Azerbaijan, Iranian Azerbaijan and Turkey consisting of lamb or goat intestines wrapped around seasoned offal, including sweetbreads, hearts, lungs, or kidneys, and typically grilled; a variant consists of chopped innards cooked on a griddle. The intestines of suckling lambs are preferred. The name ""kokoretsi"" comes from Albanian ""kokorets"". The offal, along with some fat, is washed and cut into ½ to ¾-inch thick pieces, and lightly seasoned with lemon, olive oil, oregano, salt, pepper, and sometimes garlic. The intestine are turned inside out and carefully"
"Hog maw Hog maw is the stomach of a pig. More specifically, it is the exterior muscular wall of the stomach organ (with interior, lining mucosa removed) which contains no fat if cleaned properly. It can be found in Great Britain, U.S. Americans, Chinese, Pennsylvania Dutch, English, Mexican, Portuguese and Italian dishes. In addition, it can be prepared in various ways including stewed, fried, baked, and broiled. Hog maw (sometimes called ""pig's stomach"" or ""Susquehanna turkey"" or ""Pennsylvania Dutch goose"") is a Pennsylvania Dutch dish. In the Pennsylvania German language, it is known as ""Seimaage"" (sigh-maw-guh), originating from its German"
"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"
"pieces of meat are roasted over a fire. ""Ulpershek"" is a dish made from the heart, aorta, and fat of a horse, prepared in a kettle, and is often shared between sisters-in-law as a sign of unity. ""Kazy"" is a sausage eaten in the spring when a cow has a new calf; it is a giant sausage sometimes served with rice or kurt. ""Mypalau"" is a dish made from sheep's brain, made by putting the brain in a wooden bowl, adding marrow, pieces of meat, salted fat in broth, and garlic, and this dish is then often served to honored"
"which is the 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. Liver is 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 is enjoyed by South Africans of diverse backgrounds. Due"
"Offal Offal (), also called variety meats, pluck or organ meats, refers to the internal organs and entrails of a butchered animal. The word does not refer to a particular list of edible organs, which varies by culture and region, but includes most internal organs excluding muscle and bone. As an English mass noun, the term ""offal"" has no plural form. Some cultures strongly consider offal as food to be taboo, while others use it as everyday food, or in delicacies. Certain offal dishes—including ""foie gras"", ""pâté"" and sweetbread—are considered gourmet food in international cuisine. Others remain part of traditional"
"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"" (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). There are also many"
"melted away and reduced to a thin golden brown layer of bark. Sheftalia Sheftalia (; ; ; is a traditional Cypriot food. It is a type of crépinette, a sausage without skin, that uses caul fat, or omentum, the membrane that surrounds the stomach of pig or lamb, to wrap the ingredients rather than sausage casing. It is a traditional Cypriot dish. The name comes from the Turkish word ""şeftali"", which means ""peach"", and presumably refers to the texture and consistency of the prepared food. Another explanation for the name is that it was first devised by a Turkish Cypriot"
"combining suet, oatmeal, seasoning and onions, in sheep's or cow's intestines. In Gaelic speaking parts of Scotland they were referred to by the name ""marag gheal"". These oatmeal-based puddings survived into modern Irish and Scottish cuisine, although with significant regional differences. Modern commercially made Scottish white puddings are generally based on oatmeal, onions, and beef suet; the same mixture simply fried in a pan is known as skirlie. In Ireland, white puddings also include a substantial proportion of pork or pork liver and pork fat. Most modern white puddings are filled into a synthetic cellulose casing and boiled or steamed;"
"includes flour and seasonings. A wide variety of offal and pig blood are made into a traditional soup of the North of Portugal called, ""papas de sarrabulho"". Chicken feet are also used in soups. In Greece (and similarly in Turkey, Albania and the Republic of Macedonia), ""splinantero"" consists of liver, spleen, and small intestine, roasted over an open fire. A festive variety is ""kokoretsi"" (from Turkish ""kokoreç"", Macedonian ""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,"
"Saumagen-competition, the ""Internationale Pfälzer Saumagen-Wettbewerb"". Unique receipes include e.g. fish or deer stuffing. The first laureates, Imke Bruns and Iris Wittmann are now members of the jury. In the Pennsylvania Dutch region of the United States, the dish, known locally as seimaage, hogmal, stuffed hog maw (""maw"" is an old word for stomach), simply pig stomach, or Dutch goose (by those who are not Pennsylvania Dutch) is popular during the harvest season. Traditionally, pig stomach, not turkey, was the main course for Thanksgiving among Pennsylvania Dutch families. This tradition stems from the Old World, with the bulk of Pennsylvania Dutch"
"Sheftalia Sheftalia (; ; ; is a traditional Cypriot food. It is a type of crépinette, a sausage without skin, that uses caul fat, or omentum, the membrane that surrounds the stomach of pig or lamb, to wrap the ingredients rather than sausage casing. It is a traditional Cypriot dish. The name comes from the Turkish word ""şeftali"", which means ""peach"", and presumably refers to the texture and consistency of the prepared food. Another explanation for the name is that it was first devised by a Turkish Cypriot street food vendor called ""Şef Ali"" (Chef Ali), who called it ""Şef"
"Caul fat Caul fat, also known as lace fat, omentum, crépine or fat netting, is the thin membrane which surrounds the internal organs of some animals, such as cows, sheep, and pigs, also known as the greater omentum. It is used as a casing for sausages, roulades, pâtés, and various other meat dishes. Examples of such dishes are Swiss ""atriau"", French crépinette, Cypriot sheftalia, English faggots, and Italian ""fegatelli"". In the traditional Ukrainian and Russian cuisine, caul fat, known as ""salnik"" or ""salnyk"", was usually filled with kasha and liver, and baked in a clay pot in the Russian oven."
"Europeans, in the form of hogs and cattle, were kept. Aside from the meat, it was not uncommon for them to eat organ meats such as liver, brains, and intestines. This tradition remains today in hallmark dishes like chitterlings, commonly called chitlins, which are the fried large intestines of hogs; livermush, a common dish in the Carolinas made from hog liver; and pork brains and eggs. The fat of the animals, particularly of hogs, was rendered and used for cooking and frying. Many of the early settlers were taught Southeastern Native American cooking methods. Indigenous peoples of the Great Plains"
"in South Africa is to cook it with small potatoes in a curry sauce served on rice. Alternatively it can 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 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 Shona as '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 China, many organs and animal-parts are used for food or traditional Chinese medicine. Since pork is the most consumed 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"
"chickens. Stuff the cooked chickens into roasted sheep. Stuff the roasted sheep carcass into a whole camel . . . now cook to taste. There is a reference in culinary expert Richard Sterling's book ""The Fearless Diner"" in which he claims to have met someone who cooked the entire recipe for ""some sheik or other,"" in Saudi Arabia. ""Water Music"" by T. Coraghessan Boyle contains a recipe for camel stuffed with dates, plover eggs, carp, seasoned bustards, and sheep, baked for two days on hot coals in a trench. Remastered CD versions of the Pink Floyd album ""Atom Heart Mother"""
"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) is still widely known and enjoyed in Britain and Ireland as is 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"
"meats"" or ""organ meats"" are used instead. In U.S culture, the consumption of organ meat is relatively uncommon, and sometimes even considered a taboo. However, some regional cuisines make extensive use of them. 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 giblets 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 meal in the US). Use of organs"
"usually accompanied with an alcoholic drink. Pacha is a traditional Iraqi dish made from sheep's head, trotters, and stomach; all boiled slowly and served with bread sunken in the broth. The cheeks and tongues are considered the best parts. Many people prefer not to eat the eyeballs which could be removed before cooking. The stomach lining would be filled with rice and lamb and stitched with a sewing thread (). Sheep brain is also included. The dish is known in Kuwait, Bahrain, and other Persian Gulf countries as ""pacha"" (), too. A variation of that is found in other Arab"
"is a salty sauce of southern Thai cuisine made from the fermented innards of the short-bodied mackerel. It is used in dishes such as ""kaeng tai pla"" and ""nam phrik tai pla"". 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"
"in Spain. Haggis has been Scotland's national dish since the time of Robert Burns. In northeast Brazil, there is a similar dish to haggis called """"buchada"""", made with goats' stomach. Except for heart, tongue (beef), liver (chicken, beef, or pork), and intestines used as natural sausage casings, organ meats consumed in the U.S. tend to be regional or ethnic specialities; for example, tripe as ""menudo"" or ""mondongo"" among Latinos and Hispanos, chitterlings in the Southern United States, scrapple on the Eastern Seaboard, fried-brain sandwiches in the Midwest, and beef testicles called Rocky Mountain oysters or ""prairie oysters"" in the west."
"(1538), ""forcemeat"" (1688), and relatively more recently in the United States; ""dressing"" (1850). In addition to stuffing the body cavity of animals, including birds, fish, and mammals, various cuts of meat may be stuffed after they have been deboned or a pouch has been cut into them. Popular recipes include stuffed chicken legs, stuffed pork chops, stuffed breast of veal, as well as the traditional holiday stuffed turkey or goose. Many types of vegetables are also suitable for stuffing, after their seeds or flesh has been removed. Tomatoes, capsicums (sweet or hot peppers), vegetable marrows (e.g., zucchini) may be prepared"
"deep-fried); tongue and olives stew (mostly done with cow tongue) and many others. The Armenian traditional dish known as ""khash"" is a traditional meal with inexpensive ingredients, originating in the 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"", a popular spicy stew, considered a national dish,"
"Skilpadjies Skilpadjies is a traditional South African food, also known by other names such as , and . The dish is lamb's liver wrapped in (caul fat), which is the fatty membrane that surrounds the kidneys. Most cooks mince the liver, add coriander, chopped onion, salt and Worcestershire sauce then wrap balls of this mixture with the and secure it with a toothpick. The balls, approximately in diameter, are normally barbecued (grilled over an open fire) and ready when the fat is crisp. Dishes such as skilpadjies had already been made by the ancient Romans and the German recipe for"
"Pig's organ soup Pig's organ soup () or ""chheng-thng"" (清湯) is a Malaysian and Singaporean soup originating in Teochew/Chaozhou, China. The dish is a clear soup, served with other optional side dishes as well as rice. The broth is boiled from a mix of pig offal including liver, heart, intestines, stomach, tongue, blood cubes, as well as pork meat slices, strips of salted vegetables, celtuce and a sprinkle of chopped onion leaves and pepper. Side dishes include braised tofu puffs, and eggs and salted vegetables sometime are served. The meal is usually served with a special chili sauce or soy"
"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 ""adobo"" style, and are served as a viand eaten with rice. ""Papaitan"", or ""sinanglaw"" in the Ilocos Region, is an offal stew whose signature ingredient is its broth made from animal bile and the fruit of the Averrhoa bilimbi. The original stew was made from goat offal or"
"""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 (baguette) and sweet-and-sour dipping sauce. In India and Pakistan, the goat's brain (""maghaz""), feet (""paey""), head (""siri""), stomach (""ojhari"" or ""but""), tongue (""zabaan""), liver (""kalayji""), kidney (""gurda""), udder (""kheeri"") and testicles (""kapooray"") as well as chickens' heart and liver are enjoyed. One popular dish, ""Kata-Kat"", 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"
"sauce with chopped hot chili. Pig's organ soup Pig's organ soup () or ""chheng-thng"" (清湯) is a Malaysian and Singaporean soup originating in Teochew/Chaozhou, China. The dish is a clear soup, served with other optional side dishes as well as rice. The broth is boiled from a mix of pig offal including liver, heart, intestines, stomach, tongue, blood cubes, as well as pork meat slices, strips of salted vegetables, celtuce and a sprinkle of chopped onion leaves and pepper. Side dishes include braised tofu puffs, and eggs and salted vegetables sometime are served. The meal is usually served with a"
"""head [and] trotter"") consists of a sheep's head (including the brain) and trotters, and is typically seasoned with lemon and cinnamon. Usually consumed as a breakfast soup, kalle-pache is traditional to Afghanistan and Iran. In Iran, kalle-pache is usually cooked in specialty stores, and is served in the morning. It is especially consumed during cold seasons. To prepare kalle-pache, the sheep's head and trotters are collected, cooked, and treated as per the recipe. During winter it is very common to eat sheep or cow parts soup with onions and spices, especially the legs which is called 'Maraq rigl' it is"