The head is often eaten from the front to the back, working around the bones of the skull. 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. Syltelabb is usually sold cooked and salted. Due to Singapore's proximity and ethnic makeup, many of the items written for Indonesia and Malaysia above are also found in Singapore. Beef tendon, the connective collagen that connects muscle to bone, is most commonly used in Vietnamese and Cantonese cuisine. 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. Pork, beef or veal kidneys, known in Polish as cynadry, are typically braised and eaten as a main dish. Liver is part of various recipes, such as some sorts of Knödel and Spätzle, and in Liverwurst. In some Latin American countries, such as Mexico, almost all internal parts and organs are consumed regularly.

In the English Midlands and South Wales, faggots are made from ground or minced pig offal (mainly liver and cheek), bread, herbs and onion wrapped in pig's caul fat.

[2].mw-parser-output .toclimit-2 .toclevel-1 ul,.mw-parser-output .toclimit-3 .toclevel-2 ul,.mw-parser-output .toclimit-4 .toclevel-3 ul,.mw-parser-output .toclimit-5 .toclevel-4 ul,.mw-parser-output .toclimit-6 .toclevel-5 ul,.mw-parser-output .toclimit-7 .toclevel-6 ul{display:none}. Liver and onions is a traditional, "classic" menu item in diners throughout the country,[45] often as a "blue plate special". The idea of essences and energy, heat and cold, are key. "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. "Luncheon tongue" refers to reformed pork tongue pieces. 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. The presence of brain, heart, kidney, liver, tongue or tripe must be declared either by specific type or more generally as offal. A popular preparation of goat or sheep offal involves wrapping pieces of the stomach with the intestines before cooking.

The Cantonese consumed monkey brains, but this is now rare to non-existent, and primarily offered to rich, Western tourists. There are numerous recipes to cook the above-mentioned items available on many South African websites.

The tendon starts off tough and chewy but cooks to a soft, gelatinous texture in a process that's the same whether you want to make a rich broth, stew or appetizer. "head and leg"), are boiled in water with beans and eaten with traditional bread. 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. As well as pork, the offal of other animals is used in traditional Chinese cooking, most commonly cattle, duck, and chicken. Isaw is a popular street food that is made from skewered chicken or pig intestines.

In Nepal, a goat's brain (gidi), feet (khutta), head (tauko), bone marrow (masi), stomach skin (bhudi), tongue (jibro), liver (kalejo), kidney, lungs (fokso), fried intestines (aandra, vuton(means Fried.Vuton is Fried stomach and intestine of animal)), fried solidified blood (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. Due to the popularity of this dish, it is one of the few customs that white (especially Afrikaners) and black South Africans share. 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. ", "420 Pounds of Cow Brains Seized at Cairo Airport", "Cow Brains Seized By Egyptian Officials", "420 Pound Cow Brain Seizure in Cairo Deprives Egyptians of Tasty Dish", "Smugglers caught with 420 pounds of cow brains at Cairo airport", "Cow Brains Seized By Customs Officials at Cairo Airport", "Cow brain seized at Cairo airport outrages animal rights activists", "Weird Iranian Dish: Sheep's Head and Hooves", "Sheep Heads, Brains And Hooves Are Delicacies In Iran", "In Tehran, the Best Part of Waking Up: A Sheep's Head on Your Plate", "Food Culture - Asakusa Diary - The Staff Blog", "Boiled sheep head for breakfast? 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. There is also liver sausage, usually eaten as a spread on bread, similarly to the Danish leverpostej. [9] It is used in dishes such as kaeng tai pla[10] and nam phrik tai pla. 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. 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 lenten fast. Especially in southern Germany, some offal varieties are served in regional cuisine. In the Philippines, people eat practically every part of the pig, including snout, intestines, ears, and innards. 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). Similarly, the tongue was reserved for men and the ears were to be eaten by little girls. It is a popular fare streetfood in Indonesian Chinatowns, such as Gloria alley, Glodok Chinatown in Jakarta. Menudo is a typical dish made of tripe that is native of the border region with the United States.

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.

Formerly a nutritious winter food for the poor, it is now considered a delicacy, and is enjoyed as a festive winter meal. Pajata and tomatoes are often used to prepare a sauce for rigatoni. Deep fried fish skin is a popular side dish at fish ball noodle shops. In South Africa offal is enjoyed by South Africans of diverse backgrounds. Medicinal usages are also similar to mainland China and less common with offal uses.

[citation needed] It is not prepared in any particular way, but rather ground up and generally disguised within the food. The blood of the pig is used to produce a form of black pudding known as farinhato, which includes flour and seasonings.

Liver is also sometimes made into a spicy dish called rendang. The dish is known in Kuwait, Bahrain, and other Persian Gulf countries as Pacha (پاچة), too. 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. Liver shish can be eaten at breakfast in Şanlıurfa, Diyarbakır, Gaziantep and Adana. In Romania, there is a dish similar to haggis called drob, which is served at Easter. 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. In Korea, offal usage is very similar to mainland China but less frequent. Several types of offal are commonly used in tacos, including: In many of the regional cuisines of Mexico there are dishes made of offal.

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. Morcillas are added to soups or boiled on their own, in which case the cooking liquid is discarded. Eye is also consumed as soto, while bone marrow is consumed as soup or soto. The 5.5 million Danes consume roughly 14,000 tons of leverpostej per year, the most popular commercial brand being Stryhn's. In the Austrian, particularly Viennese cuisine, the Beuschel is a traditional offal dish. Kare-kare is a stew made from ox tail and tripe. This dish is called "pancita".

[3] For instance, the German word for offal is Innereien meaning innards and the Swedish word is "innanmat" literally meaning "inside-food".

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.

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