"also eaten with polenta or mashed potatoes. South of the Po River, it is sometimes served with pasta. Ossobuco Ossobuco or osso buco (; ) is a specialty of Lombard cuisine of cross-cut veal shanks braised with vegetables, white wine and broth. It is often garnished with ""gremolata"" and traditionally served with either ""risotto alla milanese"" or polenta, depending on the regional variation. The marrow in the hole in the bone, a prized delicacy, is the defining feature of the dish. There are two types of ""ossobuco"": a modern version that has tomatoes and the original version which does not."
"from the top of the shin which has a higher proportion of bone to meat than other meaty cuts of veal. The shank is then cross-cut into sections about 3 cm thick. Although recipes vary, most start by browning the veal shanks in butter after dredging them in flour, while others recommend vegetable oil or lard. The braising liquid is usually a combination of white wine and meat broth flavored with vegetables. ""Risotto alla milanese"" is the traditional accompaniment to ""ossobuco in bianco"", making for a one-dish meal. ""Ossobuco"" (especially the tomato-based version, prepared south of the Po River) is"
"flank-cut beef ribs. Popular items such as ""Chorizo"" (pork sausage), ""morcilla"" (blood sausage), ""chinchulines"" (chitterlings), ""mollejas"" (sweetbread), and other parts of the animal are also enjoyed. In Patagonia, however, lamb and chivito (goat) are eaten more frequently than beef. Whole lambs and goats are traditionally cooked over an open fire in a technique known as asado a la estaca. The most common condiment for asado is ""Chimichurri"", a sauce of herbs, garlic and vinegar. Unlike other preparations, Argentines do not include chili in their version of chimichurri. Breaded and fried meats — ""milanesas"" — are used as snacks, in sandwiches,"
"Botillo Botillo (), Butiellu () or Botelo (, , also known as ""chouriço de ossos"" in Portuguese), is a dish of meat-stuffed pork intestine. It is a culinary specialty of El Bierzo, a county in the Spanish province of León and also of the region of Trás-os-Montes, in Portugal. The Spanish term ""botillo"", the Portuguese term ""botelo"" and Leonese term ""butiellu"" derive from the Latin word ""botellus"", meaning intestine. This type of Embutido/Enchido is a meat product made from different pieces left over from the butchering of a pig, including the ribs, tail, and bones with a little meat left"
"the marrow would be scooped out with chopsticks. In some restaurants, cooked pig tibia would be served with a drinking straw specifically for sucking out the semi-liquified marrow. In Hungary, tibia is a main ingredient of beef soup; the bone is chopped into 10–15 cm pieces, and the ends are covered with salt to prevent the marrow from leaking from the bone while cooking. Upon serving the soup, the marrow is usually spread on toast. Beef bone marrow is also the main ingredient in Italian dish ""ossobuco"" (braised veal shanks), and beef marrow bones are often included in the French"
"the Pistoians use calf's blood, and cheese. Biroldo Biroldo is a very dark, brownish-red, soft-textured Tuscan blood sausage about 4 inches (10 cm) wide, with lighter-coloured chunks of meat and fat in it. It was traditionally made from parts of the pig, offal such as heart, lungs and tongue, that wouldn't be used for other sausages. Because offal was used, the sausage would start being made right away as soon as the pig was slaughtered so that the taste of the offal would be at its freshest. The offal is boiled for a few hours, then chopped up, seasoned and"
"in shops. However, if found in retail, it is very cheap and a low-cost ingredient for beef stock. Beef shank is a common ingredient in soups. In Australia it is commonly sold from butchers as ""gravy beef"" for bone-less shanks or as ""osso buco"" with bone-in. In animation, it is usually the type of beef used to represent any and all types of steak, especially in raw form. Beef shank The beef shank is the shank (or leg) portion of a steer or heifer. In Britain the corresponding cuts of beef are the shin (the foreshank), and the leg (the"
"cuts with bones, skirt steak, ossobucco, bacon, cabbage, sweet corn, rape, onions, celery, carrot, sweet potato, squash and potatoes. All these ingredients cut in big pieces are cooked and served, with the broth are made different soups containing small noodles, rice or any cereal of predilection. It is usual that each commensal make their puree on his dish with all the cooked vegetables that have been served, aligning it with oil if desired, and also to take off the caracu (bone marrow) from the ossobucco bone and spread it over pieced bread. Moustards of the brand Savora and also La"
"day, usually consists of rice, meat, beans, and salad. ""La Bandera"" (literally ""The Flag"") is the most popular lunch dish; it consists of meat and red beans on white rice. ""Sancocho"" is a stew often made with seven varieties of meat. Meals tend to favor meats and starches over dairy products and vegetables. Many dishes are made with ""sofrito"", which is a mix of local herbs used as a wet rub for meats and sautéed to bring out all of a dish's flavors. Throughout the south-central coast, bulgur, or whole wheat, is a main ingredient in ""quipes"" or ""tipili"" (bulgur"
"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."
"used in some varieties called blood sausage. Other parts that are eaten include other muscles and offal, such as the oxtail, liver, tongue, tripe from the reticulum or rumen, glands (particularly the pancreas and thymus, referred to as sweetbread), the heart, the brain (although forbidden where there is a danger of bovine spongiform encephalopathy, BSE, commonly referred to as mad cow disease), the kidneys, and the tender testicles of the bull (known in the United States as ""calf fries"", ""prairie oysters"", or ""Rocky Mountain oysters""). Some intestines are cooked and eaten as is, but are more often cleaned and used"
"barbecue meats such as: chicken, beef, lamb, pork, and also fish and vegetables. In addition, during the fall and winter holidays, people in the southern regions of the country also tend to barbecue whole turkeys. Barbecue cook-off competitions are very common throughout the southern half of the country, and more recently have become more common in the northern part of the mainland and Hawaii. Asado is a technique for cooking cuts of meat, usually beef, alongside various other meats, which are cooked on a grill (""parrilla"") or open fire. It is considered the traditional dish of Argentina, Uruguay, Paraguay, Chile,"
"Louisiana. Braciolone Braciolone is an Italian roulade meat dish consisting of braised beef, veal or pork that is filled with cheese, salami, hard-boiled eggs and breadcrumbs and then rolled. It is typically served topped with a tomato-based sauce. Various additional ingredients can be used, such as garlic, parsley, walnuts and pork lard, among others. The hard-boiled eggs are sometimes placed in the center of the roll, which provides a ""bull's-eye"" appearance when the dish is sliced. It has been described as a large-sized braciola-style dish. Braciolone is also a dish in Sicilian cuisine and the cuisine of the U.S. state"
"Beef brain Beef brains and veal (juvenile beef) or calf's brains are used in the cuisines of France; Italy; Spain; El Salvador; Mexico, etc. where they are called ""sesos"" in Spanish and are eaten in tacos and quesadillas; Pakistan, where they are known in Urdu as Maghaz; Portugal; Indonesia; and in the United States, especially in St. Louis, Missouri, and the Ohio River valley. Calf's brains, or cervelle de veau, is a traditional delicacy in Europe and Morocco. It is the brain of a calf consumed as meat. It is often served with tongue, sauteed with beurre noir and capers,"
"a slice of fried beef or pork served in a wine-based sauce with fried potatoes, rice, or salad. To add a few more calories to this dish, an egg, sunny-side up, may be placed on top of the meat, in which case the dish acquires a new name, ""bife (com um ovo) a cavalo"" (steak with an egg on horseback). This dish is sometimes referred to as ""bitoque"", to demonstrate the idea that the meat only ""touches"" the grill twice, meaning that it does not grill for too long before being served, resulting in a rare to medium-rare cut of"
"Tasso ham Tasso ham is a specialty of south Louisiana cuisine. In this case ""ham"" is a misnomer since tasso is not made from the hind leg of a hog, but rather the hog's shoulder. This cut is typically fatty, and because the muscle is constantly used by the animal, has a great deal of flavor. The butt, which will weigh 7 to 8 pounds, is sliced across the grain into pieces about 3 in (7.5 cm) thick. These are dredged in a salt cure, which usually includes nitrites and sugar. The meat is left to cure briefly, only three"
"Chivito (sandwich) Chivito is the national dish of Uruguay, It is a thin slice of tender cooked beef steak (""churrasco""), with mozzarella, tomatoes, mayonnaise, black or green olives, and commonly also bacon, fried or hard-boiled eggs and ham, served as a sandwich in a bun, often accompanied by French fried potatoes. Other ingredients, such as red beets, peas, grilled or pan-fried red peppers, and slices of cucumber, may be added. In Argentina a sandwich of this sort is called ""lomito"", with ""chivito"" retaining its literal meaning of ""kid meat"". ""Chivito"" is the diminutive of ""chivo"", goat, and means kid (young"
"Crudos Bistec alemán or Crudo alemán (""Crudo"" is Spanish for raw) is a typical German-Chilean dish similar to a steak tartare. It is made by putting finely chopped raw beef mince onto a piece of pre-sliced white bread and then adding lemon juice, chopped onions and a sauce made of yogurt and mayonnaise. Most probably it is derived from the German Mett, a preparation of minced pork, also served with chopped onions. The predominance of cattle farming in southern Chile in contrast to pig farming in Central Europe eventually led to a local adaptation, using beef instead of pork to"
"liquid. The meats may include one or more of beef, chicken, pork, duck, goose, lamb, mutton, veal, or game, including their offal. The liquids can be broth, stock, water, wine, milk, cream or tomato, often in combination. If tomatoes are included, they are typically limited relative to the meat, making it a meat stew rather than a tomato sauce with added meat. In southern Italian regions, especially Campania, ragù is often prepared from substantial quantities of large, whole cuts of beef and pork, and sometimes regional sausages, cooked with vegetables and tomatoes. After a long braise (or simmer), the meats"
"not a culinary preparation, rather a form of food as medicine . 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. Brainstem is served as soup, ""sopa de médula"". Several types of offal are commonly used in tacos, including: Tripe is also used to make ""pancita"" and ""menudo"". The ""montalayo"" is a dish made of chopped organs, spiced with ""adobo"", and cooked inside of the sheep stomach. This is known as ""menudo de birria"" in the"
"for rigatoni. In Sicily, many enjoy a sandwich called ""pani ca meusa"", bread with spleen and caciocavallo cheese. In the Italian neighborhoods of Brooklyn, New York, where it is also commonly eaten, it goes by the name 'vastedda', which in 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 Florentine cuisine includes cow brain. In Spain, the visceral"
"All of the names above come directly or indirectly from Latin ""lumbus"" 'loin'. Cured pork tenderloin Cured pork tenderloin is found in various cuisines in Mediterranean Europe and South America. It is typically salted or brined then dried or smoked. In Spanish cuisine, lomo embuchado is a dry-cured meat made from a pork tenderloin, sometimes called lomo for short. It is similar to ""cecina"", but with pork instead of beef. In Italian cuisine, there are many variants of lonza stagionata. Capocolla is very similar, but made from the neck muscle rather than the tenderloin, and often stuffed into a casing."
"from the skin. Often the hog is basted while cooking, though the method and sauce used differs according to region. For instance, a typical South Carolina Piedmont-area baste would be a mustard based sauce, an Eastern North Carolina baste is usually a very light vinegar based sauce with red pepper flakes, and Western North Carolina barbecue uses sauce with a ketchup base similar to traditional barbecue sauce. When the cooking is complete, the meat should ideally be tender to the point of falling off of the bone. The meat is then either chopped or pulled into traditional Carolina-style pork barbecue,"
"pork. Saltimbocca Saltimbocca (also saltinbocca) (; Italian for ""jumps in the mouth"") is an Italian dish (also popular in southern Switzerland, Spain and Greece) made of veal lined or wrapped with prosciutto and sage; marinated in wine, oil or saltwater depending on the region or one's own taste. The original version of this dish is saltimbocca alla Romana (""saltimbocca, Roman-style""), which consists of veal, prosciutto and sage, rolled-up and cooked in dry white wine and butter. Marsala is sometimes used. Also, sometimes the veal and prosciutto are not rolled-up but left flat. An American twist replaces the veal with chicken"
"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,"
"chicken, pheasant, pork, beef or Eszterhazy steak. It is widely known in Hungary that the best lecsó is made over an open fire in a ""bogrács"" (a cauldron), a Hungarian style barbecue. In Hungary the dish is very popular, and even has its own festivals. In Germany, lecsó is referred to as Letscho and often used as the primary ingredient of a sauce that is used with many different meals. It is usually made of tomatoes, peppers, and onions among other regional additions. In Poland, lecsó (called leczo) is usually made from red pepper, zucchini, tomatoes, onion and garlic, sausage,"
"detached from this mesentery, the outside thin part of the latter forms a frill or ruffled-like ornament resembling a flower, hence the name of the meat and dish. Tuna-skin is marketed as a healthier variation. In Cagayan, water buffalo hide is used to make ""carabao chicharon"". A distinct variant of ""chicharon"" involves cooking pork loin and meat in the same way, becoming ""bagnet"". While similar and dissimilar to crispy pata, it is more popular as a meal than finger food, and has found its way to contemporary dishes and restaurants. Bagnet originates from Ilocos where it has been served since"
"the Vesuvio Restaurant, which operated at 15 E. Wacker Drive, Chicago, in the 1930s. Chicken Vesuvio Chicken Vesuvio, a specialty of Chicago, is an Italian-American dish made from chicken on the bone and wedges of potato sauteed with garlic, oregano, white wine, and olive oil, then baked until the chicken's skin becomes crisp. The dish is often garnished with a few green peas for color, although some more modern variations may omit some of these. In Chicago, one also often finds the technique applied to other foods, like ""steak Vesuvio"", ""pork chops Vesuvio"", or even just ""Vesuvio potatoes"". The origins"
"word for ""sausage"" in the English sense exists in Hungarian, local salamis (see e.g. winter salami) and boiled sausages ""hurka"" are often not considered when listing regional sausage varieties. The most common boiled sausages are rice liver sausage (""Májas Hurka"") and blood sausage (""Véres Hurka""). In the first case, the main ingredient is liver, mixed with rice stuffing. In the latter, the blood is mixed with rice, or pieces of bread rolls. Spices, pepper, salt and marjoram are added. ""See the section Nordic countries below"" Italian sausages (""salsiccia"" – plural ""salsicce"") are often made of pure pork. Sometimes they may"
"typical for Lombard cuisines, uses more frequently rice than pasta, and features almost no tomato. Milanese cuisine includes ""cotoletta alla milanese"", a breaded veal (pork and turkey can be used) cutlet pan-fried in butter (which some claim to be of Austrian origin, as it is similar to Viennese ""Wienerschnitzel"", while others claim that the ""Wienerschnitzel"" derived from the ""cotoletta alla milanese""). Other typical dishes are ""cassoeula"" (stewed pork rib chops and sausage with Savoy cabbage), ossobuco (stewed veal shank with a sauce called ""gremolata""), risotto alla milanese (with saffron and beef marrow), ""busecca"" (stewed tripe with beans), and ""brasato"" (stewed"
"Burgoo Burgoo is a spicy stew, similar to Irish or Mulligan stew, often served with cornbread or corn muffins. It is often prepared communally as a social gathering. It is popular as the basis for civic fund-raisers in the American Midwest and South. Traditional burgoo was made using whatever meats and vegetables were available—typically, venison, squirrel, opossum, raccoon or game birds, and was often associated with autumn and the harvest season. Today, local barbecue restaurants use a specific meat in their recipes, usually pork, chicken, or mutton, which, along with the spices used, creates a flavor unique to each restaurant."
"used in preparing sweets and desserts. Additionally, cakes, sponge cakes, and puddings are very popular dishes. Italian ice-creams in this region also achieved a significant degree of development by adding local flavors that somehow preserved the local spirit involved in their preparation. Although asado is eaten all over the country, its origin may be traced back to the Pampas. It entails manifold types of meat, which are generally eaten as follows: achuras (offal, or the cow's inner parts), morcilla (blood sausage), and sometimes also a provoleta (a piece of provolone cheese cooked on the grill with oregano) are eaten first."
"de tira"" (ribs) can be served. Next comes ""vacío"" (flank steak), ""matambre"" and possibly chicken and """" (goatling). Dishes such as ""pamplona"", pork, and Patagonian lamb are becoming more frequent, particularly in restaurants. An ""asado"" also includes bread, a simple mixed salad of, for instance, lettuce, tomato, and onions, or it could be accompanied with ""verdurajo"" (grilled vegetables), a mixture made of potatoes, corn, onion, and eggplant cooked on the grill and seasoned with olive oil and salt. Beer, wine, soft drink, and other beverages are common. Dessert is usually fresh fruit. Another traditional form to mainly roast the meat,"