Offal

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Offal

Offal (/ˈɒfəl/), also known as 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.

Etymology

The term "offal" is of English origin and derived from the Old English "afelan", meaning "to throw away", a reference to these parts of a carcass being discarded during butchering.

Types of Offal

Offal can be broadly classified into four categories:

  • Giblets - refers to the heart, liver, and gizzard of a fowl, usually used for making gravy or stuffing.
  • Sweetbreads - the thymus (throat sweetbread) and pancreas (heart or stomach sweetbread), especially of the calf and lamb, and, less commonly, of the ox and pig.
  • Tripe - a type of edible lining from the stomachs of various farm animals.
  • Marrowbone - the bone of a large cut of meat filled with marrow.

Culinary Uses

Offal is used in various cuisines around the world. In many Western countries, offal has fallen out of favor, but dishes such as haggis in Scotland, foie gras in France, and menudo in Mexico showcase the culinary use of offal.

Health Benefits and Risks

Offal is rich in protein and various vitamins and minerals, including vitamin B12, iron, and selenium. However, some types of offal, such as liver, are also high in cholesterol and should be eaten in moderation.

See Also

External links

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