Offal ( ), also called various meats , picking or organ meat, to the internal organs and abdominal contents of the cut. The word does not refer to a specific list of edible organs, which vary by culture and region, but includes most internal organs including muscle and bone. As an English mass noun, the term "innards" has no plural form. Some cultures strongly consider the innards as food to be taboo, while others use it as daily food, or delicious food. Certain entrapment dishes - including foie gras, pÃÆ'n ¢ tà ©  © and sweetbreads - are considered gourmet food in international cuisine. Others remain part of traditional regional cuisine and can be consumed primarily with respect to vacations. These include Scottish haggis, chopped Jewish hearts, US chitterlings, Mexican menudos, as well as many other dishes. Gut is traditionally used as a casing for sausages.
Depending on the context, offal may refer to parts of the animal carcass removed after slaughter or skinning; it can also refer to byproducts of grinded grains, such as corn or wheat. The innards that are not used directly for human or animal food are often processed at the rendering plant, producing materials used for fertilizer or fuel; or in some cases, it can be added to commercially produced pet foods.
In ancient times, the masses sometimes threw innards and other debris on criminals who were cursed as a public rejection show.
Video Offal
Etymology
This word shares its etymology with several German words: Western Frisian ÃÆ'Â'ffal , German Abfall ( Offall in several West German dialects and in Luxem- bourgish), afval in the Netherlands and Afrikaans, avfall in Norwegian and Swedish, and affald in Denmark. These Germanic words all mean "garbage" or "waste", or --literally-- "off-fall", referring to what has fallen during the massacre. However, these words are not often used to refer to foods with the exception of Afrikaans in afvalvleis agglutination (lit. "loose meat") which indeed means offal. For example, the German word for innards is Innereien which means offal and the Swedish word is "innanmat" which literally means "in the food". According to the Oxford English Dictionary, the word enters Central English from Central Dutch in the form of afval, derived from af (off) and vallen (fall).
Maps Offal
List
Europe
In some parts of Europe, scrotum, brain, chitterlings, trotters, heart, head (pig, calf, sheep and sheep), kidneys, liver, spleen, "lamp" (lung), bread sweet (thymus or pancreas), french fries, tongue, snout (nose), tripe (reticulum) and maws (stomach) from various mammals are common menu items.
British Isles
In medieval times, the "simple cakes" (originally, "irregular pie") made from animal innards (especially deer) were farmer's food and were the usual idiom of "simple cakes," even though they had lost their original meaning. such as meat pies made from innards are no longer called by this name. The traditional Scottish haggis consists of a sheep's stomach filled with a mixture of boiled liver, heart, lung, rolled wheat and other ingredients. In England Midlands and South Wales, fagots are made from ground or minced pork (especially liver and cheeks), bread, spices and onions wrapped in pork caul fat.
Only two offal-based dishes are still routinely served nationally at home and in restaurants and available as pre-cooked food packages in supermarket chains: Steak and kidney pie (usually featuring veal or beef kidneys) are still widely known and enjoyed in England and Ireland. like liver (lamb, ox, pork or beef) and onions served in a rich sauce (sauce).
Brawn (British English term for 'head cheese') is a collection of meat and tissue found in animal skulls (usually pork) cooked, cooled and arranged in gelatin. Other British and Irish foods are black pudding, consisting of frozen pork blood with oatmeal made into sausages such as links with pork intestines as casing, then boiled and usually fried in preparation.
"Tongue lunch" refers to a reformed piece of pig tongue. "Cow tongue" is made of full, pressed tongue, more expensive. Both types of tongues are found in canned form and sliced ​​in local supermarkets and butchers. Cooking and pressing the tongue at home has become less common during the past fifty years.
Whitached tripe is a popular dish in Northern England (especially in South Lancashire) with many specialty tripe stores in industrial parks.
Today, in South Lancashire, certain markets (eg in Wigan) may still sell tripe; but all the specialty pastry shops have now closed.
"Elder" is the name given to cooked udders - another Lancashire offal dish rarely seen today. Offal connoiseurs like Ben Greenwood OBE have often campaigned to bring Elder back to restaurant menus in Yorkshire and Lancashire.
Nordic Countries
Norwegian
In Norway smalahove is a traditional dish, usually eaten around and before Christmas, made from sheep's head. The skin and head feathers are burned, the brain is lifted, and the head is salted, sometimes smoked, and dried. The head is boiled for about 3 hours and served with mashed rutabaga /swede and potatoes. Ears and eyes (one half of the head is one serving) are usually eaten first, because they are the most overweight and should be eaten warm. The head is often eaten from front to back, working around the skull bones. Smalahove is considered by some to be unattractive or even disgusting. Mostly enjoyed by fans, and often served to tourists and more adventurous visitors.
Other Norwegian specialty includes smalafÃÆ'¸tter , which is a traditional dish similar to smalahove , but instead the sheep's head is made of sheep's legs. Syltelabb is a salt-boiled salt repellent, known as a Christmas delicacy for fans. Syltelabb is usually sold cooked and salted.
Liver pÃÆ'  ¢ tà © Ã… © (leverpostei) and patÃÆ' d dung (lungemos) are common foods, as are cheese head (sylte) and blood pudding (blodklubb). Roe and liver is also the center of some Norwegian dishes, such as mÃÆ'¸lje.
Denmark
In Denmark, the liver version of pÃÆ'nà © tà © Ã… ©, known as "leverpostej " in Denmark, used as a spread (often in open sandwiches on whole wheat bread) is considered a popular dish. The most common primary ingredients of leverpostej are liver pigs, lard and pork, but many alternative recipes are present. 5.5 million Denmark consumes about 14,000 tons of leverpostej per year, the most popular commercial brand is Stryhn's. Muscular versions (often served on wheat bread as an open sandwich with cucumber slices or mustard and pickle beet) and blood sausage (served sauteed with muskovado) are eaten mainly during winter, for example as part of a traditional Danish Christmas lunch or " > julefrokost ". Heart is generally eaten, beef, beef or pork. Grydestegte Hjerter is a sundae dish of meat-filled porkheart, served with carrots, brussels sprouts, and mashed potatoes.
Iceland
Iceland has its own version of both haggis and muscle. The Icelandic haggis is called "slay" (slaughter) made in two versions: "Blood ° Bl ° ° ° ° ° °" (bloodlard), a sheep's stomach filled with a mixture of sheep's blood , rolled wheat and cut a little fat of lamb, and " Swedish
Sweden has a British black pudding version called "Bludpudding " (blood pudding) and the Dutch also have their black pudding version, called "bloedworst " (bloodsausage). The Scottish haggis is called " pÃÆ'¶lsa " or " lungmos " (lung mashed). The Swedish "pÃÆ'¶lsa " is made of some innards like liver or liver, onions, barley and spices rolled and served with boiled potatoes, fried eggs and sliced ​​beets. "Blodpudding " is mostly served with slices and fried with lingonberry, grated carrot or cabbage and fried meat. Another popular offal dish is "levergryta" (stew of liver) " Finnish
Finland also has its own version of black pudding, mustamakkara (black sausage). There is also a liver sausage, usually eaten as a bread spread, similar to Danish leverpostej . The liver is also eaten in a variety of other forms including fried slices and chopped liver buns. Casserole liver, traditionally made with chopped liver, rice, butter, onion, egg, syrup and usually raisins, used to be a Christmas dish, but now available and eaten throughout the year. There are also many traditional and modern game recipes that use offal. One of the most popular offal dishes is Verilettu (or veriohukainen or verilÃÆ'¤tty) which translates into blood pancakes, thin bread like fried bread, traditionally enjoyed with lingonberry jam. Verilettu is also common in Sweden and Norway, under the name BlodplÃÆ'¤ttar.
Western Europe
In France, the city of Lyon is famous for its windows: andouillette, tablier de sapeur, foie de veau, rognons ÃÆ' la crÃÆ'¨me, tripes... In Marseille, sheep trotters and sheep bundles are traditional foods under the name "< i> pieds et paquets ". In France, sausage chitterlings are considered a delicacy called andouillette .
Especially in southern Germany, several types of offal are served in regional cuisine. The Bavarian expression KronfleischkÃÆ'¼che includes steak skirts and offal as well, eg. Milzwurst, a sausage that contains small chunks of the spleen, and even dishes based on udders. Swabia is famous for Saure Kutteln - stale sour, served hot with fries. Herzgulasch is a type of goulash (used to be cheaper) using the heart. The heart is part of various recipes, such as some types of KnÃÆ'¶del and SpÃÆ'¤tzle, and at Liverwurst. As a main course, along with apple slices and cooked onions, Leber Berliner Art (Berlin's Leber Berlin) is a famous recipe from the German capital. Helmut Kohl's preference for Saumagen was a challenge for many political visitors during his tenure as German Chancellor. MarkklÃÆ'¶ÃÆ'Ÿchen is a small dumplings made with bone marrow; they are served as part of the Hochzeitssuppe (wedding soup), soup served at weddings in some parts of Germany. In Bavaria, lung stew is served with Knödel, dumplings. Blood tongue or Zungenwurst, is a variety of German head cheese with blood. This is a big cheese head made with pig blood, fat, breadcrumbs and oatmeal with cuttings of pickled beef tongue. It has a little resemblance to blood sausage. These are usually sliced ​​and mashed with butter or bacon fat before being consumed. It is sold on the pre-cooked market and its appearance is maroon to black.
In Austrian cuisine, especially Vienna, Beuschel is a traditional offal dish. This is a kind of ragout that contains the lungs of the cow and heart. Usually served in a sour cream sauce and with dumpling bread (SemmelknÃÆ'¶del). The type of black pudding with the name Blunzn or Blutwurst ist is also common. In traditional Viennese cuisine, many types of offal include calves (Kalbsleber's lips), sweetbreads (Kalbsbries) or a calf brain with eggs ( Hirn mit Ei ) has played an important role, but their popularity has been greatly reduced in recent times.
In Belgium some classic dishes include organ meats. Cow or beef tongue in Tomato-Madeira sauce with mushrooms and kidneys in mustard cream sauce is probably the most famous. The famous "Stoofvlees" or carbonade flamande, boiled beef with onions and chocolate beer, is used to store pieces of liver or kidney, to reduce costs. The tongue of pork is also eaten cold with bread and vinaigrette with raw or mustard onions.
Southern Europe
In Italy consumption of abdominal and internal organs extends. Among the most popular are fried or boiled brains; The boiled stomach (trippa), often served in tomato sauce; lampredotto (the fourth belly of the cow), boiled in broth and seasoned with parsley sauce and chili; liver (saute with onion, roast); kidney; heart and coronary (coratella or animelle); pig's head, eyes, and testicles; and some preparations based on chicken stomach contents. Pajata, a traditional dish from Rome, refers to the unprocessed calf intestine, that is, fed only to its mother's milk. Immediately after breastfeeding, the calf is slaughtered, and its intestines are cleansed, but milk is left inside. When cooked, the combination of hot and rennet enzymes in the intestine to clot milk to create thick sauces, such as cream and cheese. Pajata and tomatoes are often used to prepare sauces for rigatoni. In Sicily, many enjoy a sandwich called "pani ca meusa", bread with cheese spleen and caciocavallo. In an Italian neighborhood in Brooklyn, New York, where it is also commonly eaten, it goes by the name 'vastedda', which in Sicilian refers to the bread alone. In Norcia and other parts of Umbria, the pig's intestines are also healed with herbs, peppers, and spices, then dried and smoked to make a hard and spicy sausage where the intestines, instead of just serving as regular casing, are the main ingredients.
Italian Florentine cuisine includes the brain of a cow.
In Spain, visceral organs are used in many traditional dishes, but the use of some of them is not favored by the younger generation. Some traditional dishes are callos, beef liver (very traditional in Madrid and Asturias), liver (often prepared with onions or with garlic and parsley, and also as bread flour), kidneys (often prepared with sherry or roast), sheep's brain, criadillas (bull testis), boiled cow's tongue, pig's head and feet (in Catalonia, pig's feet are traditionally eaten with snails), pig's brain (part of a traditional tortilla) sacromonte 'in Granada), and pig ears (mostly in Galicia). There are also many types of blood sausage ( morcilla ), with a variety of textures and flavors ranging from mild to very spicy. Some of the strongest ones have the same hard texture as chorizo ​​or salami, while others are soft, and some types include rice, giving stuff like haggis appearance. Morcillas is added to the soup or boiled itself, in this case the cooking liquid is discarded. They are sometimes baked but rarely fried. In addition, clotted blood is a typical dish in Valencia (cut into cubes and often prepared with onions and/or tomato sauce).
In Portugal traditionally, offal and other animal parts are used in many dishes. Trotters (also known as chispe ), tripe, and pig ears are cooked in a pea broth. Famous Babat is cooked in Porto, where one of the most traditional dishes is tripe in Porto mode, tripas ÃÆ' moda do Porto . Pig ears are usually cubed into boxes of cartilage and fat and pickles, after which they are eaten as an appetizer or a snack. The cow's brain ( mioleira ) is also a delicacy, although consumption has declined since the Creutzfeldt-Jakob epidemic. Pig's blood is used to produce a form of black pudding known as farinhato , which includes flour and spices. Various kinds of innards and pig blood are made into a traditional soup from the North of Portugal called, papas de sarrabulho . Chicken legs are also used in soups.
In Greece (as well as in Turkey, Albania and the Republic of Macedonia), splinantero consists of the liver, spleen, and small intestine, which is roasted over an open flame. The festive variety is kokoretsi (from the Turkish kokoreÃÆ'§ , Macedonian kukurek ), traditional for Easter; sheep offal pieces (liver, heart, lungs, spleen, kidneys and fat) are stabbed with saliva and covered by a small intestine moistened in a tube-like manner, then roasted over a coal fire. Another traditional Easter meal is magissa, a soup made with the innards of lamb and lettuce in white sauce, eaten midnight on Easter Sunday as the end of the fast. Tzigerosarmas (from Turkish ci? er sarmas? , meaning "heart wrap") and gardoumba are two types of splinantero >> and kokoretsi are made in various sizes and with extra spice. In Turkey, mumbar, beef or lamb tripped with rice, is a typical dish in Adana in southern Turkey. PaÃÆ'§a soup made from sheep or lamb legs, except in summer. If the sheep or sheep's head is added, it becomes Kelle PaÃÆ'§a. Liver fried, baked, bent and added pilaf. Liver shish can be eaten at breakfast at? Anl? Urfa, Diyarbak? R, Gaziantep and Adana. The brain can be fried or baked. It can also be consumed as a salad. Eastern Europe
In Romania, there is a dish similar to a haggis called drob , which is served at Easter. The Romanian peasants made some kind of traditional sausage from the innards of pigs, called caltabo? . The main difference is that drob is enclosed in the abdominal membrane ( prapore ) of the animal, while chitterlings are used for caltabo? . The popular dish of the tripe soup called ciorb? de burt? similar to shkembe chorba . Also in Bulgaria, the Republic of Macedonia and Turkey, shkembe chorba are widespread soups.
There is also a twofold variation in the concept of cheese heads:
Finally, there are many dishes in Romania based on whole ingredients, such as: roast pork and beef kidneys (served with steamed or steamed vegetables - usually peas and carrot slices); a butcher is called a creier pane (usually a sheep's brain, rolled in a dough and fried); boiled tongue and olives (mostly done with cow tongue) and many others.
The traditional Armenian dish known as khash is a traditional food with cheap ingredients, originally from Shirak region. The main ingredient in khash is pig or cow's feet, although other animal parts, such as the ear and tripe, can also be used. Previously nutritious winter food for the poor, now considered a delicious food, and enjoyed as a lively winter dish.
In Hungary, traditional dishes are based on offal. Pacal or pacalpÃÆ'¶rkÃÆ'¶lt , a popular spicy soup, considered a national dish, made of tripe of beef. Chopped ordinary or minced pork is usually made into a warm sausage known as " disznÃÆ'³sajt " (lit. "pork cheese") that somewhat resembles haggis. Puddings and sausages made with blood ( va res hurka ) and liver ( mÃÆ'¡jas hurka ) are also quite common, especially as part of "disznÃÆ'³toros", dishes of various sausages produced from pork. Heart, liver, and chicken chopsticks are a traditional part of chicken soup. While the decline in popularity, stews made from the testicles of poultry ( kakashere pÃÆ'¶rkÃÆ'¶lt ) are still regarded as delicacy and dishes with high prestige in the countryside. The other less common dish is " vese-vel? " (the pig's brain with the brain).
Offal is not a rare ingredient in Polish cuisine. Kaszanka , a traditional sausage similar to black pudding, is made with a mixture of pig blood, pork innards and buckwheat or barley which is usually served fried with onions or baked. The tripe beef used for cooking soup is simply called flaki (pl. guts ). Chicken chunks can be the basis for a variety of soups, such as
In Russia, beef and tongue liver is considered a precious delicious meal, which can be cooked and served alone. Kidney and brain are sometimes used in cooking. The heart is often eaten alone or used as an additive to ground meat, as do lungs that give a milder airier texture. The pork belly or sheep is sometimes used for the nymph, a dish similar to haggis. Rich collagen heads and extremities are used to make kholodets - aspic versions, where these body parts are slowly boiled for several hours with meat and spices, thrown away and thrown away, and the remaining broth is cooled. until thickened.
South America
In Brazil, churrasco (barbecue) often includes chicken liver, baked in a large prick. The typical feijoada sometimes contains pig ornaments (ears, feet and tails). Gizzard stew, fried beef liver and cow stomach stew used to be a more popular dish in the past, but still consumed. Buchada , a popular dish from the northeast of the country, consists of diced goat organ, which is peppered and then stitched inside a goat's stomach ("bucho bucho") and boiled. Dobradinha is a dish made with tripe, a variation of northern Portuguese dishes. In Northeastern Brazil, the sarapatel is a very common dish, usually prepared with pork organs (liver, liver, intestines, and kidneys) boiled together with pork blood frozen in a seasoned stew.
In Argentina, Chile and Uruguay, traditional asado is often made with several types of offal (called "achuras"), such as chinchules "," chinchulines tripa gorda (chitterlings), molecules (sweet bread) and riÃÆ' Â ± ÃÆ'³n (beef kidney). Sesos (brain) is used to make ravioli stuffing. The tongue is usually boiled, sliced ​​and salted with a mixture of oil, vinegar, salt, chili pieces and garlic. In Chile, tongue is boiled, sliced ​​and served in a walnut-based sauce on New Year's Day and Christmas celebrations ("lengua nogada") while soup is used later to cook a mixture of wheat, milk and spices called "albÃÆ'³ndigas de sÃÆ' Â © mola". There is also a blood drink called "ÃÆ'Ê» achi ", made of spices, fresh blood from a recently slaughtered animal. Criadillas or huevos de toro ("bull eggs", testicles) are eaten mostly in farm areas, while udder cows (â € Å"ubresâ €) are served fried or boiled.
In Colombia, menudencias is the name given to chicken food or offal such as head, neck, stomach, and legs. Popular cheap dishes that contain all these and more are called sopa de menudencias . Cheese heads are also common. Just like in Argentina, and depending on the region, Colombian asado and picada involve many types of organisms, including chunchullo (chitterlings), chicken livers, and bofe (lung cattle). Pelanga is an entree from Cundinamarca and Boyaca departments containing beef or pig snout (jeta), trachea, tongue, and ears. Pepitoria is a dish in the Santander department that involves the innards of a goat billy (kidney, liver, liver).
In Peru and Bolivia, beef liver is used for anticuchos - like
Sopa de mondongo is a soup made of diced (stomach beef or pork) cooked with vegetables such as peppers, onions, carrots, cabbage, celery, tomatoes, cilantro (cilantro), garlic or root vegetables. Variations can also be found in Nicaragua, Brazil, Colombia, Dominican Republic, Honduras, El Salvador, Panama, Puerto Rico, Venezuela.
Sub-Saharan Africa
Sausages are made from small intestines of goats, cattle or sheep, filled with chili and small chunks of meat, fatty meat, and blood (though some people prefer non-bloody types). In Kenya it is often referred to as 'mutura' which is the name Kikuyu for it. The sheep or goat's stomach is also filled in the same way.
In the Kikuyu tradition, baked goat/kidney lamb is a delicacy typically reserved for young women, although today, anyone can consume it. Likewise, the tongue is reserved for men and ears should be eaten by little girls. His fruits are for young men. The liver is also consumed. The head, lungs and nails of the animals are boiled to make soup and sometimes mixed with herbs for medicinal purposes.
In South Africa the innards are enjoyed by South Africans with diverse backgrounds. Due to the popularity of this dish, it is one of the few white customs (especially Afrikaners) and South African blacks share.
Offal plates in South Africa are usually not composed of organs and mostly limited to abdominal skin, sheep's head, shin and very rarely brain. Sheep heads have been getting a lot of nicknames over the years such as 'skopo' (the term everyday language which means head) and 'smiley' (referring to the expression of the head when it is cooked).
There are many recipes for cooking the above mentioned items available on many South African websites. One of the more popular ways to cook offal in South Africa is to cook it with small potatoes with curry sauce served over rice. Or it can be served with corn samples or rice.
In Zimbabwe, as in most sub-Saharan Africa, few animals are slaughtered in vain. Offal is a common pleasure enjoyed by people of all cultures. Beef and goat dishes include stomach, nails (trotters), shins, intestines, liver, head, tongue, pancreas, lung, kidney, udder and, very rarely in any particular community, testicles. Beef or goat's blood, sometimes mixed with other offal cuts, is often cooked to make a dish known in Shona as 'musiya'. Chicken dishes include legs, liver, intestines and gutters. The popular goats or sheep preparations involve stomach pieces with the intestine before cooking.
Asia
East Asia
China
In China, many animal organs and parts are used for traditional Chinese food or medicine. Since pork is the most widely consumed meat in China, popular pork dishes include sautéed fried pork with oyster sauce, ginger and spring onion, "???? - Wu Geng Chang Wang" spicy stew with preserved mustard, tofu , pork sliced ​​intestine and frozen pork cube. "??? - Zha Fei Chang," slices of fried pork intestine and dipped in sweet peanut sauce is usually offered by street vendors. Sliced ​​pork tongue with salt and sesame oil is also a popular dish, especially in Sichuan province. Pork ear pieces boiled with soy sauce, five spice powders and sugar are the "cold" appetizers available as a snack or a large local supermarket. Sauteed pork and/or sliced ​​liver with oyster sauce, ginger and spring onion or soup are regular dishes in the southern province. Pork soup is at least 1,000 years since the Northern Song Dynasty, when classic Chinese restaurants and restaurants became popular. Pork and dumpling soup, jiaozi, is recorded as food for night workers in Kaifeng. In Shanghai cuisine, the soup has evolved into the famous "Suan La Tang", Hot and Sour Soup, with various additives. In addition to pork, other animal innards are used in traditional Chinese cuisine, most often cows, ducks, and chickens.
Hong Kong
Offal dishes are very popular in the southern region of Guangdong and the culinary capital of Hong Kong. For example, Cantonese "- Siu mei ", shops (Barbecue Restaurant), have reached the cornerstone of its influence here. In addition to the popular cha siu roasted pork, "siu yuk" crispy pork skin, along with various types of poultry, there is also grilled chicken liver with honey, and a very traditional, and very expensive now, "??? - Gum Chin Gai ", dimsum other grilled honey which is a sandwich a piece of pork, liver pork/chicken, ginger and cha siu.
The use of dim sum offal does not stop there. In dim sum restaurants, chicken feet, ducks, and pigs are offered in a variety of cooking styles. For example, pork legs in sweet vinegar soup are now popular bowls in addition to their traditional function as a supplement for postpartum maternal care. Ginger stems young, boiled eggs, and pale boiled pork legs with black sweet rice vinegar for several hours to make this "??? - Jui Kerk Gieng". "Ap - Kerk Jat" is a slice of each ham, shiitake mushroom and fried cork fish wrapped with duck legs on dry and steamed tofu sheet. The use of fish innards in Cantonese cuisine is not limited to the jaws. For example, there is a simple dish of "????? - Tung Gong Yu Wan Bo", a casserole with large freshwater fish lips; and shark fin soup.
However, in more pragmatic restaurants, the maximum utilization of food resources is traditional wisdom. Fish is used in its entirety and nothing is wasted. The skin of fried fish is a popular side dish in fish ball noodle shops. The intestine is steamed with eggs and other ingredients in Hakka cuisine. Finally, the bones are wrapped in a cotton bag to be boiled in soup for noodles.
Teochew's cuisine shows its best manifestation also in Hong Kong. Goose, liver, blood, intestines, legs, neck and tongue are all the main ingredients for a variety of dishes. There is also a soup to try, pork belly with whole pepper corn and pickle pickles.
The use of beef organ is classically represented in noodle shops here. Each honorable operation has its own recipe for preparing brisket stew, intestine, lung, and tripe varieties. The large pots are often placed facing the street and next to the entrance so the delicious aroma is the best draw for the shop business.
Contrary to the Western hatred generally for this dish due to cultural unfamiliarity and sanitation issues, these innards are well cleaned. The hard inner skin of the pig intestine (which is exposed to bolus and pre-fecal material) is completely eliminated. Then, wet the colon soaked, cleaned and rinsed. Pig's kidney nefrons are excised, and the kidneys are soaked for several hours and cleaned.
The use of pancreas, liver, kidneys, gall bladder, lung and even bronchus from various farm animals along with herbs in Chinese medicine has strong empirical theories and studies are being done to try to understand their nature in modern scientific terms. However, there is the use of other strange innards in the practice of the people. Taoist and rural religious beliefs have their influence. The idea of ​​essence and energy, heat and cold, is the key. Snake wine with live snake gall bladder is considered to promote stamina because of "energy and heat essence", derived from snake attributes, such as aggressive behavior (fire) and poison (energy). When bears are more common in northeastern China, bear claws and viscous bears are used as a medicine, seen as a source of vitality. Dry deer horns are still a common remedy, considered to provide "energy" to complement the male sex and tail, "yin energy" for female sex. The extraction of penis and animal testis is still believed to contribute to the performance of better men and those of the embryo and womb to the eternal youth of women. However, this is marginalized because synthetic hormones become more popular and affordable.
The monkey brain was consumed by Canton, but it is now rare to absent, and is primarily offered to wealthy Western tourists.
Japanese
In Japan, chicken innards are often stabbed and roasted on charcoal as yakitori, to be served with drinks at izakaya, a Japanese food pub. The offal from cattle is also an ingredient in a particular dish (see my confident ). However, traditional Japanese culture mostly underestimates the use of innards from large animals due to the lack of long meat-eating traditions, since Japanese Buddhists are largely vegetarian (except for fish and seafood) before the late 19th century. During the Japanese-Japanese War, Japanese troops took pigs from Chinese farmers and slaughtered animals only for the main muscles (without head, legs, and abdomen completely). This has changed in recent times, and restaurants specializing in offal (especially offal), often Korean-style, quite common, serve a variety of offal (eg, trachea rings ( , urute ) ), generally baked or boiled. This is referred to as motsu ( ?? ) or (in Kansai) horumon ( ???? ) . In some parts of Japan such as Yamanashi, Nagano, Kumamoto etc., they eat a stallion to be served as a boiled dish, etc.
Korean
In Korea, the use of viscera is very similar to that of mainland China but much rarer. Sliced ​​intestine and pig blood are both consumed. Headcheese prepared with pork head meat is quite popular in the past. Pork contents steamed easily found in traditional markets. A popular Korean traditional sausage called sundae is a steamed small steamed pig filled with pig blood, spiced noodles, and vegetables. Steamed pork legs in special stock are considered delicious in Korea. Belly and cow intestines are still quite popular for cooking. It's not hard to find grilled chicken livers, gutters, and legs in a traditional bar. Drug use is also similar to mainland China and less commonly used offal.
Southeast Asia
Indonesia
In Indonesia, internal organs of cattle and goats are popular foods, can be fried, made into soup or roasted sate and almost all parts of the animal is eaten. Soto Betawi is known as the type of soup that uses various types of offal, while soto tripe only uses tripes. In the Indonesian cooking tradition, Minangkabau cuisine (known as "Padang food") is known for their innards' favors, mostly made into curry (curry) like brainstem , triple sticks, intestine gut, marrow curd (bone marrow), also fried liver > (liver) and spleen (spleen). Cartilage, leather and cow tendon portions are also used as dishes called tunjang , cow legs or kikil can also be made as curry or soup. Cow's stomach ( tripe) and bowel ( iso ) are popular, fried or in soups, in Javanese cuisine. Cow's lungs, called lung , coated with spices (turmeric and coriander) and fried are often eaten as a snack or side dish. The heart is also sometimes made into a spicy dish called rendang. Cow or goat's tongue is sliced ​​and fried, sometimes with spicy sauce, or more often the beef tongue is cooked as boiled stew. Brain is sometimes consumed as soto or gulai. Eyes are also consumed as soto, while bone marrow is consumed as soup or soup. Cattle and popular goat testes called torpedo are also consumed as satay or soto. Because of the rarity of testis is one of the most expensive in Indonesia.
Non-halal innards are popular among the Chinese community of Indonesia. Sekba is a Chinese boar offal boiled with soy sauce. The decoction tastes rather sweet and salty, made from soy sauce, garlic, and Chinese herbs. This is a popular tariff streetfood in Chinatown Indonesia, such as Gloria Alley, Glodok Chinatown in Jakarta. The types of pork that is offered as sekba are the ears of pigs, tongues, intestines and lungs.
Offal is also commonly consumed. Giblet, chicken liver and intestines, ducks and chickens are consumed as a delicacy, usually stabbed like satay and fried. Crispy fried chicken flesh in particular is a popular snack.
Malaysia and Singapore
In Malaysia, cow or goat lungs, called lung, are coated with turmeric and fried often served as a side dish of rice, especially in popular fatty rice. Babat is used in some dishes either stir fry or in sauce. Babat is also consumed as satay. Hearts are fried or fried in some vegetable dishes.
In Singapore, pork organ soup is a common feature of hawker centers. Due to Singapore's proximity and ethnic makeup, many items written for Indonesia and Malaysia are also found in Singapore.
Philippines
In the Philippines, people eat almost every part of the pig, including muzzle, intestines, ears, and innards. Pampanga dishes are traditionally made from pig's skin, and that also includes the ears and the brain. Dedicated dishes from Ilocos Region also belong to the same pig, while warek-warek , also from the same area, using pork innards. Dinuguan is a blood-boiled (depending on the region) type made with pork, pork and sometimes ears and cheeks usually with vinegar base, and green chili. Pig's blood is also the main ingredient of pinuneg, the blood sausage made in Cordilleras.
Isaw is a popular street food in the Philippines made with pork cuts and chicken meat pierced, baked, and dipped in vinegar before meals. Other street foods prepared in the same way are pig ears, skin, liver and clotted blood cut into cubes, and heads of chickens, necks, feet, and chips. On the other hand, chicken and liver meat are also cooked together with the
Papaitan , or sinanglaw in Ilocos Region, is an innards whose main ingredient is broth made from animal bile and fruit from Averrhoa bilimbi. The original stew is made of goat offal or goat tripe, but the innards of the cow or carabao are also used. Papaitan means "bitterness", from the taste of bile. In the province of Cagayan, a version of non-bile dish is called menudencia . The kare-kare dish is made with tripe of beef and a braised tail with peanut sauce. Beef tripe is also the main ingredient in a slurry slurry called goto . Although, goto in Batangas province refers to a soup dish with the same tripe material, not rice porridge. The cow's tongue, on the other hand, is boiled in a cream dish called lengua (Spanish for "tongue"). The liver of the cow, as well as the liver of the pigs, is also the main ingredient in the meat stew like menudo , and Ilocano igado (from "hÃÆ'gado" or Spanish for "heart").
Thai
In Thai cuisine, the offal is used in many dishes. The famous laps made with minced pork, which is often a feature on the menu in the West, will in Thailand often also contain some liver and/or gut. The intestinal fry, known as sai mu thot , is eaten with a spicy sauce. Other dishes containing offal are Thai-Chinese soups called kuaichap (gut, liver) and northern Thailand aep ong-o (pig's brain). Tai pla is a southern Thai salty tea sauce made from offal fermented from short-bodied mackerel. This is used in cooking like kaeng tai pla and nam phrik tai pla .
Vietnamese
In Vietnam, food made from internal organs is very popular. Some dishes like ChÃÆ'¡o lÃÆ'²ng , Ti? T canh uses pig internal organs as the main ingredient. C? lÃÆ'²ng , a series of boiled internal pork is delicious food. BÃÆ'ºn bÃÆ'² Hu? is a noodle soup made with oxtail and pork, often made including frozen pork blood cubes. Beef tendons and beef tripe are used in the southern Vietnamese version of Pho .
Pha? L? U, or beef offal soup, is a popular snack in southern Vietnam. This dish contains all kinds of organ meats, and is often accompanied by Vietnamese bha (baguette) and sweet sour sauce.
South Asia
India and Pakistan
In India and Pakistan, goat brain ( maghaz ), foot ( paey ), head ( siri ), stomach ( ojhari or but ), tongue ( zabaan ), liver ( kalayji ), kidney ( gurda ), udder ( kheeri ) and testicles ( kiruru ) as well as chicken livers and hearts enjoyed. One popular dish, Kata-Kat , is a combination of spices, brain, liver, kidneys, and other organs. In the northern hills of India, the goat's intestines are cleaned and fried with spices to create a delicacy called bhutwa.
In the southern city of Hyderabad in India, goat and goat meat fried and fried with spices (often called bheja fry ) is a delicacy. In the city of Mangalore, southern India, a spicy dish called rakti , made from pork innards and a highly spiced cartilage network, is considered home entertainment by the local Christian community.
Bangladesh
In Bangladesh, the bull or goat brain, the foot (maya paya ), the head ( matha ), the abdominal skin ( bhuri < ), liver ( jib-ba ), liver ( kolija ), lung ( fepsha ), kidney and heart (< i> gurda ) is delicious food. Chicken heart, rempela ( gi-la ) and heart are also enjoyed.
Nepal
In Nepal, goat brain ( gidi ), foot ( khutta ), head ( tauko ), bone marrow (< ), liver ( jibro ), liver ( kalejo ), kidney, lung, lung ( fokso ), fried intestine ( aandra, vuton (meaning Fried.Vuton is the stomach of fry and animal gut) ), frozen blood is ground ( fokso i>), ears and tail (cooked in charcoal), and, to a lesser extent, testicles are considered delicious and in great demand in Dashain when families gather and enjoy them with whiskey and beer. Heart and chicken livers are also enjoyed but it is a really valuable chicken gizzard. The buffalo leaf cones are filled with bone marrow ( broom mhich? ), stuffed goat lung ( swan puk? ) and fried meat ( puk? L? >) is a delicious meal in the Kathmandu Valley.
Middle East and North Africa
In Israel, the Jerusalem mixed grill (me'orav Yerushalmi) consists of chicken liver, spleen and liver mixed with pieces of lamb cooked on a flat grill, seasoned with onions, garlic, black pepper, cumin, turmeric and cilantro.
In Lebanon, the sheep brain is used in nikhaat dishes and sometimes as sandwich stuffing. A rare tradition today is eating fish eaten raw, boiled, or fried. Another popular dish in the surrounding area is the korouch which is a rice lamb intestine filled with rice.
In Iran, tongues, legs, or Kaleh Pacheh, sheep liver, heart ( qalb ), lung ( shosh ), testis ( dombalan ) and the kidney is used as a certain type of kebab and has a high popularity among people, as well as the intestines of sheep and stomach, though the latter is boiled. Skull and tongue sheep, next to the knee joint, as an official breakfast dish called pache kale ("head and feet" flaming), boiled in water with nuts and eaten with traditional bread.
Pacha (Persian term), is a traditional Iraqi dish made of sheep's head, trotters and stomach; all boiled slowly and served with a sunken bread in the broth. Cheeks and tongues are considered the best part. Many people choose not to eat eyeballs that can be thrown away before cooking. The stomach layer will be filled with rice and lamb and stitched with sewing thread (Arabic: ??????? ?).
This dish is known in Kuwait, Bahrain and other Persian Gulf countries as Pacha (????) as well. Variations are found in other Arab countries such as in Egypt and are known as Kawari ' (Arabic: ????? ?) and in Israel still being eaten by Iraqi Jews
In Egypt, fried beef and lamb ( kibda ) with cumin-based coatings are popular dishes, most often served in sandwiches with little onions from small shops in most major cities. Fried hearts with thin slices with slices of peppers, garlic and lemon are considered as Alexandria specialties (such as Kibda Skandarani, Alexandrian liver), and often served as a separate dish, sandwich or as a topping for kushari.
Beef brains eaten in Egypt. Egyptians also eat the sheep's brain.
Sheep brain eaten in Iraq.
Lamb brain is eaten in Iran where it is known as Kaleh Pacheh.
North America
United States
Although the term "offal" is used in the UK and Canada, in the United States the term "meat of meat" or "organs" is used instead. In US culture, the consumption of organ flesh is relatively rare, and sometimes even considered taboo. However, some regional cuisines make extensive use of them. The term "mock meats" is often used to describe the innards that have been pounded or over-processed to obscure their origin.
In the United States, the innards of chicken, turkey and duck are much more commonly consumed than mammals. Traditional recipes for turkey sauce and stuffing usually include chicken offal (traditional Thanksgiving meals in the US). The use of mammalian organs is not uncommon, except for the liver, which is common to some degree. For example, liver and onions are traditional "classic" menu items in restaurants across the country, often as "special blue plates".
Offal mammals are somewhat more popular in South America, where some recipes include chitterlings, liver, brain, and stomach pigs. Scrapple, sometimes made of pork, is rather common in the Central-Atlantic US, especially in Philadelphia and areas with Amish communities. The Pepper Pot Soup (often served in Philadelphia) is made of tripe of cows. Fried Chicken Sandwich is a specialty in the Ohio River Valley. Rocky Mountain Oysters, "oyster oyster", or "french fries" (beef testis) are delicacies eaten in parts of farms in the western US and Canada.
Offal dishes from many other cultures exist but the attraction is usually limited to the immigrant community who introduced the dish. For example, chopped liver, lungen stew, and cow tongue (especially as used by Kosher delis) in American Jewish culture, or menudo in Mexican-American culture.
Ironically, given its origin and history, the innards have been re-introduced as haute cuisine items, with stylish restaurants that offer roasted bone marrow, fried pork skin, tongue or liver as part of their menu. In addition, small but growing communities follow certain diets or eat philosophies such as 'Nourishing Traditions' by Sally Fallon or Paleo diet consume organ meat, especially liver, especially for nutrient density. It is not prepared in a certain way, but is milled and generally disguised in the diet. Desiccated liver is sold in caplets for pure consumption for nutritional benefits. Bone broth is also increasingly popular and only carcasses or bones of animals are boiled for a long time with a little salt, again, not a culinary preparation, but a form of food as a medicine.
Mexico
In some Latin American countries, like Mexico, almost all parts and internal organs are consumed regularly. Chicken livers, gutters and livers are usually eaten either fried or boiled, either alone, or in broth. The brain stem is served as a soup, sopa de mÃÆ' Â © dula .
Some types of innards commonly used in tacos, including:
- tacos de lengua : boiled cow tongue
- tacos de sesos : cow brain
- tacos de cabeza : every part of cow head, including lips, cheeks, eyes, etc.
- tacos de ojo : cattle eyes
- tacos de chicharrÃÆ'³n : fried pork skin (chicharrÃÆ'³n), common snack food
- tacos de tripas : tripe of tripas
Babat is also used to create pancita and menudo . The montalayo is a dish made of chopped organs, flavored with adobo , and cooked in a sheep's belly. This is known as menudo de birria in the Pacific countries and made with goats rather than sheep.
The pig brain is considered a delicacy and eaten in fried quesadilla de sesos . Beef and pork liver are regularly eaten sauteed with onions or breaded and fried. The ears, feet, and snouts of pigs are pickled and eaten in tostadas.
Caribbean Islands
Sheep or goat heads are eaten as part of barbacoa, a dish that comes from Taino people. Cocktail soup is a traditional Jamaican dish made with a bull's penis. Morcilla (blood sausage), ChicharrÃÆ'³n (fried pork skin), and other pork innards are usually served in Puerto Rico's Cuchifrito. Sopa de mondongo , made with tripe, common in the Caribbean and throughout Latin America. Ganding is a warm soup, famous in Cuba and Puerto Rico, prepared from liver, liver, kidney, and oesophageal pig tissue ( gandinga de cerdo ) or beef ( gandinga de res ).
Australia
In Australia the innards are used in some dishes inherited from English cuisine; The liver can be used in liver and onions, and kidneys in steak and kidney pie, as well as in some recipes for rissoles. The sheep's brain is sometimes crushed and fried. Other forms of innards are consumed in some ethnic dishes. Australian food standards require products containing innards to be labeled as such. The presence of the brain, heart, kidneys, liver, tongue or tripe must be expressed either by a certain type or more commonly as offal. Other innards, such as blood, pancreas, spleen and thymus should be stated by name.
Food and health issues
Source of the article : Wikipedia
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