Offal is the entrails and internal organs of a butchered animal. The word does not refer to a particular list of organs, but includes most internal organs other than muscles or bones.
Offal
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OFFAL, refuse or waste stuff, the "off fall," that which falls off (cf. Dutch afval, Ger: Abfall).
Offal
Edible internal organs of meat, poultry and game, such as liver, heart, kidney, tongue, brain and tripe.
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Offal - Term used to describe the edible innards or organs of an animal including liver, kidney, heart, and the like
Old English Sausage - Traditional variety of pork sausage more strongly flavoured with herbs and spices ...
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Offal
The (some would say aptly named) British term for edible internal organs and extremities of animals.
Osso bucco
An Italian dish of braised veal shanks with white wine, onion, carrots, celery, and tomatoes.
Offal
The internal organs and innards of an animal or fish, including brain, tongue, liver, kidney, tripe, and heart.
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Offal - Also called variety meats, they are the edible internal parts and some extremities of a carcass. Offal Is divided into two categories, white and red.
Offal: Variety meats, including organs (brains, heart, kidneys, lights or lungs, sweetbreads, tripe, tongue), head meat, tail, and feet.
Offal; to remove the feathers from a domesticated or game bird.
Plugra butter:
also known as European-style butter, has a higher butterfat and lower moisture content than regular butter, which makes pastries flakier and sauces smoother.
abats: Offal
aboyeur barker or caller (Fr): the person who calls out the orders to the kitchen brigade
accompaniments: Items offered separately with a dish of food ...
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Offal; to remove the feathers from a domesticated or game bird. Plugra butter ...
As with all offal, livers need to be as fresh as possible so follow the use-by date, or use within two days.
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Pluck - Offal; to remove the feathers from a domesticated or game bird.
variety meats = offal (British) Notes: Variety meats is a catch-all term for the organ meats, feet, and tails of butchered animals.
Giblets and other offal, or the entrails and internal organs of a butchered carcass, were more commonly consumed in the Middle Ages, when people had to take advantage of every part of an animal.
fritto misto (It.) Mixed food, deep-fried in batter; can be very elaborate and include a wide variety, such as meat, offal, and vegetables served together.
Bisbe A large blood sausage from Catalonia made with tongue, pork, and pig's offal.
Bondiola or bondeina A kind of capocollo (see entry following).
Abats Offal. A French term indicating the head, heart, livers, kidney, tongue, feet, etc, of an animal.
Aboyeur A person responsible for the calling of an order within a kitchen, making sure that each section is aware of any requirements.
Edible animal material, including muscle, offal, milk and egg white, contains substantial amounts of protein. Almost all vegetable matter (in particular legumes and seeds) also includes proteins, although generally in smaller amounts.
haggis (HAG-ihs) - Haggis is a Scottish dish made from sheep's offal (windpipe, lungs, heart and liver) of the sheep, which is first boiled and then minced. It is then mixed with beef suet and lightly toasted oatmeal.
Scottish dish of a sheep's stomach stuffed with offal, oatmeal, suet and seasonings. Traditionally served with mashed swede ('bashed neeps') and potatoes on Burns' Night (which celebrates the birthday of Scottish poet Robbie Burns on 25th January).
Brawn -( Head Cheese ) Meat or offal, frequently pickled, cooked, to a soft consistency, covered with aspic (or jelly) and left to cool and press in a mold under a heavy weight. Usually turned out, upside down, before serving.
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Sum [Chinese], Nencham [Tamil], Offal
Heart. It can also refer to Liver.
Hati Ayam : Chicken Liver.
Hati Lembu : Beef Heart.
Giblets are the edible offal of a fowl, typically including the heart, gizzard, liver and other visceral organs.
Variety Meats - Also known as "offal," variety meats are usually organ meats, such as brains, heart, kidneys, liver, etc.
Get adventurous with one of our members' favorite recipes for organ meats and offal, like liver and sweetbreads.
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Charcuterie: Products such as salami, sausages, pates and similar forcemeats usually based on pork and pork offal.
Court bouillon: A mixture of water, herbs, vegetables and either wine or vinegar, used mainly for cooking fish.
A Scottish dish consisting of minced offal mixed with oatmeal.
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particularly in the Tagalog region, is not complete without kare-kare, which is made with a variety of vegetables. It is made from a peanut sauce (sometimes spiced with chili), stewed ox tail, goat, chicken or beef, bagoong and occasionally offal or ...
 See also: Sauce, Cooking, Water, Beef, Vegetable
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