2017-07-30T12:52:36+03:00[Europe/Moscow] en true Skilandis, Foie gras, Haggis, Pâté, Kuchmachi, Salceson, Drisheen, Rigatoni con la Pajata, Sisig, Chireta, Motsunabe, Locro, Pagliata, Skilpadjies, Skirts and kidneys, Tripe soups, Bopis, Scrapple, Garnatálg, Guatitas, Lamb fries, Rocky Mountain oysters, Lights (offal), Ahriche, Grjúpán, Sopa de mondongo, Stigghiola, Chicken feet, Smalahove, Skewered goose liver, Yakiniku, Dinuguan, Philadelphia Pepper Pot, Pig's organ soup, Gopchang jeongol, Pizzle, Kokoretsi, Sopa de pata, Maghaz, Mala Mogodu, Menudo (soup), Pölsa, Fuqi feipian, Steak and kidney pie, Braunschweiger (sausage), Hasma, Tlačenka, Tripoux, Saksang, Chakna, Caul fat, Livermush, Tripas, Cabeza, Callos, Cow cod soup, Devilled kidneys, Horumonyaki, Isaw, Jerusalem mixed grill flashcards Offal
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  • Skilandis
    Skilandis or Kindziukas is a Lithuanian sausage.
  • Foie gras
    Foie gras (/ˌfwɑːˈɡrɑː/, French for "fat liver") is a luxury food product made of the liver of a duck or goose that has been specially fattened.
  • Haggis
    Haggis is a savoury pudding containing sheep's pluck (heart, liver and lungs); minced with onion, oatmeal, suet, spices, and salt, mixed with stock, traditionally encased in the animal's stomach though now often in an artificial casing instead.
  • Pâté
    Pâté is a mixture of cooked ground meat and fat minced into a spreadable paste.
  • Kuchmachi
    Kuchmachi (Georgian: კუჭმაჭი) is a traditional Georgian dish of chicken livers, hearts and gizzards with walnuts and pomegranate seeds for topping.
  • Salceson
    Salceson is a type of head cheese found in Polish cuisine and other Slavic cuisine (Ukrainian, Belarusian and Russian).
  • Drisheen
    Drisheen (Irish: drisín) is a type of blood pudding made in Ireland.
  • Rigatoni con la Pajata
    Rigatoni con la Pajata (in Italian: Rigatoni con la Pagliata [riɡaˈtoːni kon la paʎˈʎaːta]) is a classic dish of the Roman Cuisine.
  • Sisig
    Sisig is a Kapampangan term which means "to snack on something sour".
  • Chireta
    Chireta is an Aragonese type of haggis.
  • Motsunabe
    Motsunabe (もつ鍋) is a type of nabemono in Japanese cuisine, which is made from beef or pork tripe or other offal.
  • Locro
    Locro (from the Quechua ruqru) is a hearty thick stew popular along the Andes mountain range.
  • Pagliata
    Pagliata is a traditional Roman dish primarily using the intestine of a young calf.
  • Skilpadjies
    Skilpadjies is a traditional South African food, also known by other names such as muise, vlermuise and pofadder.
  • Skirts and kidneys
    Skirts and Kidneys is an Irish stew made from pork and pork kidneys.
  • Tripe soups
    Tripe soup is a common dish in Balkan, Bulgarian, Greek, Turkish, and Eastern European cuisine.
  • Bopis
    Bopis (bópiz in Spanish) is a piquant Philippine dish of pork or beef lungs and heart sautéed in tomatoes, chilies and onions.
  • Scrapple
    Scrapple, also known by the Pennsylvania Dutch name panhaas or "pan rabbit," is traditionally a mush of pork scraps and trimmings combined with cornmeal and wheat flour, often buckwheat flour, and spices.
  • Garnatálg
    Garnatálg is a traditional meat specialty of the Faroe Islands, specifically the town of Trøllanes in the north of the island of Kalsoy.
  • Guatitas
    Guatitas ([little] guts or [little] bellies, from Spanish: Guata; "Gut/Belly"), or guatitas criollas, is a popular dish in Chile and in Ecuador, where it is considered a national dish.
  • Lamb fries
    Lamb fries are lamb testicles used as food.
  • Rocky Mountain oysters
    Rocky Mountain oysters, also known as prairie oysters in Canada, is a dish made of bull, pig or sheep testicles.
  • Lights (offal)
    Lights are the lungs of game or livestock as used in cooking and butchery.
  • Ahriche
    In Moroccan cuisine, Ahriche is a dish eaten by the tribes of Zayanes and Khénifra.
  • Grjúpán
    Grjúpán is an Icelandic dish that was eaten in earlier centuries in Iceland.
  • Sopa de mondongo
    Sopa de mondongo is a soup made from diced tripe (the stomach of a cow or pig) slow-cooked with vegetables such as bell peppers, onions, carrots, cabbage, celery, tomatoes, cilantro (coriander), garlic or root vegetables.
  • Stigghiola
    The stigghiola (plural: stigghiole, also known as stigghiuola) is a Sicilian food specialty, typical of the streets of the city of Palermo.
  • Chicken feet
    Chicken feet are a part of the chicken that is cooked in China, Indonesia, Korea, Thailand, Laos, Malaysia, Trinidad and Tobago, Ukraine, Russia, Romania, Moldova, Italy, Jamaica, South Africa, Peru, Mexico, Philippines, Cambodia and Vietnam.
  • Smalahove
    Smalahove (also called smalehovud or skjelte) is a Western Norwegian traditional dish made from a sheep's head, originally eaten before Christmas.
  • Skewered goose liver
    Skewered goose liver (Hebrew: שיפוד כבד אווז‎‎) is a dish from southern Tel Aviv.
  • Yakiniku
    Yakiniku (焼き肉 or 焼肉), meaning "grilled meat", is a Japanese term which, in its broadest sense, refers to grilled meat dishes.
  • Dinuguan
    Dinuguan (also called dinardaraan in Ilocano, tid-tad in Pampanga, dugo-dugo in Cebuano, rugodugo in Waray, sampayna or champayna in Northern Mindanao and tinumis in Bulacan and Nueva Ecija) is a Filipino savory stew of pork offal (typically lungs, kidneys, intestines, ears, heart and snout) and/or meat simmered in a rich, spicy dark gravy of pig blood, garlic, chili (most often siling mahaba), and vinegar.
  • Philadelphia Pepper Pot
    Pepper Pot is a thick stew of beef tripe, vegetables, pepper and other seasonings.
  • Pig's organ soup
    Pig's organ soup (simplified Chinese: 猪杂汤; traditional Chinese: 豬雜湯; pinyin: zhū zá tāng; Pe̍h-ōe-jī: ti-cha̍p-thng, tu-cha̍p-thng) is a Malaysian and Singaporean soup originating in Teochew/Chaozhou, China.
  • Gopchang jeongol
    Gopchang jeongol is a spicy Korean stew or casserole made by boiling beef tripe, vegetables, and seasonings in beef broth.
  • Pizzle
    Pizzle is an old English word for penis, derived from Low German pesel or Flemish Dutch pezel, diminutive of pees, meaning 'sinew'.
  • Kokoretsi
    Kokoretsi (Greek) or Kokoreç (Turkish), is a dish of the Balkans, Greece, Azerbaijan, Iranian Azerbaijan and Turkey consisting of lamb or goat intestines wrapped around seasoned offal, including sweetbreads, hearts, lungs, or kidneys, and typically grilled; a variant consists of chopped innards cooked on a griddle.
  • Sopa de pata
    Sopa de pata is a hearty Salvadoran soup made from cow’s feet, tripe, yuca (also called cassava or manioc), chayotes, sweet corn, bananas, and green beans.
  • Maghaz
    Maghaz (Urdu: مغز‎; Bengali: মগজ; literally meaning brain) is an offal dish generally consisting of fried brain in spicy sauce found in the cuisines of India, Pakistan, and Bangladesh.
  • Mala Mogodu
    Mala Mogodu or Mogodu is a Southern African food.
  • Menudo (soup)
    Menudo, or pancita ([little] gut or [little] stomach, from Spanish: Panza; "Gut/Stomach") is a traditional Mexican soup, made with beef stomach (tripe) in broth with a red chili pepper base.
  • Pölsa
    Pölsa is a traditional northern Swedish dish, very similar in taste and consistency to Scottish haggis.
  • Fuqi feipian
    Fuqi feipian (Chinese: 夫妻肺片; pinyin: fūqī fèipiàn; literally: "sliced lung by the married couple") is a popular Sichuan dish, served cold or at room temperature, which is made of thinly sliced beef and beef offal.
  • Steak and kidney pie
    Steak and kidney pie is a savoury pie that is filled principally with a mixture of diced beef, diced kidney (often of beef, lamb, or pork), fried onion, and brown gravy.
  • Braunschweiger (sausage)
    Braunschweiger (named after Braunschweig, Germany) is the name for several types of sausages in different regions.
  • Hasma
    Hasma (Harsmar, Hashima) is a Chinese and widely Central Asian dessert ingredient made from the dried fatty tissue found near the fallopian tubes of true frogs, typically the Asiatic Grass Frog (Rana chensinensis).
  • Tlačenka
    Tlačenka is the Czech and Slovak variety of head cheese similar to Polish salceson.
  • Tripoux
    Tripoux (or Tripous) is a dish made with small bundles of sheep tripe, usually stuffed with sheep's feet, sweetbreads and various herbs and garden vegetables.
  • Saksang
    Saksang or Sa-sang is a savory, spicy dish from the Bataks of Indonesia.
  • Chakna
    Chakna or chaakna is a spicy stew made out of goat tripe and other animal digestive parts.
  • Caul fat
    Caul fat, also known as lace fat, mesentery, crépine or fat netting, is the thin membrane which surrounds the stomach internal organs of some animals, such as cows, sheep, and pigs, also known as the greater omentum.
  • Livermush
    Livermush is a Southern United States food product composed of pig liver, head parts, and cornmeal.
  • Tripas
    Tripas, in Mexican cuisine, otherwise tripe, are the small intestines of farm animals that have been cleaned, boiled and grilled.
  • Cabeza
    Cabeza is a Spanish word meaning "head".
  • Callos
    Callos is a stew common across Spain, and is considered traditional to Madrid.
  • Cow cod soup
    Cow cod soup is a traditional dish in Jamaican cuisine that is considered an aphrodisiac and made with bull penis (or "cod").
  • Devilled kidneys
    Devilled kidneys is a Victorian British breakfast dish consisting of lamb's kidneys cooked in a spiced sauce, referred to as "devilling".
  • Horumonyaki
    Horumonyaki (Japanese: ホルモン焼き) is a kind of Japanese cuisine made from beef or pork offal.
  • Isaw
    Isaw is a street food from the Philippines, made from barbecued pig or chicken intestines.
  • Jerusalem mixed grill
    Jerusalem mixed grill (Hebrew: מעורב ירושלמי‎‎) (me'orav Yerushalmi) is a grilled meat dish considered a specialty of Jerusalem, Israel.