Offal & Organ Meats

🇫🇷France

Andouillette

Coarse-grained sausage made from pig intestines, with a strong distinct aroma.

🇯🇵Japan

Ankimo

あん肝

Ankimo, steamed monkfish liver sliced into rounds, is a named winter delicacy ordered by name at izakaya.

🇹🇷Turkey

Arnavut Ciğeri

Lamb or beef liver cut into small cubes, coated in flour, and deep-fried until crispy. Served with raw onion slices, sumac, and parsley. Despite the name, it is a thoroughly Turkish dish popular at meze tables and as a street snack, especially with rakı.

🇨🇭Basel, Switzerland

Basel Sour Liver

Suri Läberli

Calf's liver marinated in vinegar and fried, a Basel specialty with a distinctive sour flavour, served with rösti and onion sauce.

🇮🇷Isfahan, Iran

Beryani

بریانی

An Isfahani specialty of ground lamb and lamb lung cooked with tail fat and spices, served on sangak bread with garnishes of fresh herbs and onion.

🇦🇹Vienna, Austria

Beuschel

Traditional Austrian offal dish made from veal lungs and heart in a creamy sauce, a classic Viennese specialty, tender and rich, adventurous.

🇹🇷Turkey

Beyin salatasi

Beyin salatasi (poached brain dressed with lemon and oil) is a classic meyhane meze ordered by name and is a genuine collectible for adventurous eaters.

🇳🇴Norway

Blodpudding (Blood Pudding)

Blodpudding

Norwegian blood pudding made with blood, grain, and fat; slice and fry it, traditionally served with bacon or lingonberry.

🇫🇷France

Blood Sausage

Boudin noir

Rich blood sausage, often served with caramelized apples or onions.

🇦🇹Austria

Blunzengröstl

Blunzengröstl fries blood sausage with potato, onion and marjoram in a browned skillet dish.

🇩🇿Algeria

Bouzelouf

بوزلوف

Sheep's head singed over flame to remove the wool, then boiled with cumin and served in pieces with the tongue and brain.

🇺🇸United States

Brains and eggs

Scrambled eggs cooked with chopped pork or beef brains, a Southern and Midwestern breakfast of the old school.

🇭🇷Croatia

Brački vitalac

Brački vitalac wraps lamb offal in caul fat and roasts it on a spit, a shepherd feast dish.

🇦🇹Vienna, Austria

Bruckfleisch

Bruckfleisch cooks veal or beef offal with onion, paprika, vinegar and stock into a dark, gently acidic ragout.

🇧🇷Brazil

Buchada de Bode

A Northeastern dish of goat stomach and offal stuffed with seasoned rice, blood, and herbs, then sewn and boiled until tender.

🇮🇹Trentino-Alto Adige, Italy

Budino di cervella (Brain Soufflé)

Budino di cervella (Brain Soufflé) is a named Italian offal from Trentino, built around its defining ingredient and cooked in a specific local style; the texture, seasoning, and serving form distinguish the dish.

🇫🇷Auvergne-Rhône-Alpes, France

Caillette

Meat and vegetable pate wrapped in caul fat from Ardeche.

🇭🇳Honduras

Candinga

Pork liver and offal diced small and stewed down with tomato, sweet pepper and annatto until dark and thick, eaten with rice or tortillas.

🇮🇹Lazio, Italy

Cervello al limone (Brains with Butter and Lemon)

Cervello al limone (Brains with Butter and Lemon) is a named Italian offal from Lazio, built around its defining ingredient and cooked in a specific local style; the texture, seasoning, and serving form distinguish the dish.

🇵🇪Peru

Chanfainita

A Peruvian pork blood and offal stew, spicy and dark, served with rice and sweet potato. A rustic dish from the Andes.

🇪🇸Aragon, Spain

Chireta

Chireta is an Aragonese sausage-like preparation using lamb intestine casing stuffed with rice, offal, garlic, and parsley.

🇵🇪Lambayeque, Peru

Chirimpico

A Lambayeque goat-offal stew cooked with herbs, chili and regional aromatics.

🇧🇪Brussels, Belgium

Choesels

Choesels are Belgian veal sweetbreads braised or browned and served as a rich savoury dish.

🇲🇩Gagauzia, Moldova

Cighiri

A named Gagauz-Moldovan preparation of chopped offal and meat seasoned with onion and herbs, packed and cooked until sliceable, then served warm or cold.

🇹🇷Şanlıurfa, Turkey

Ciğer kebabı

Skewers of lamb liver flame-grilled over charcoal, the dawn institution of Şanlıurfa and Diyarbakır, eaten hot off the coals with flatbread, raw onion and sumac before the heat arrives.

🇮🇹Italy

Coda in padella

Coda in padella is a named Italian offal from Province of Viterbo, built around its defining ingredient and cooked in a specific local style; the texture, seasoning, and serving form distinguish the dish.

🇮🇹Sardinia, Italy

Coiettas

In Sardinia, Coiettas is Sardinian parcels of minced meat and cheese wrapped in casing.

🇮🇹Umbria, Italy

Coratella con carciofi

Coratella con carciofi is a named Italian offal from Umbria, built around its defining ingredient and cooked in a specific local style; the texture, seasoning, and serving form distinguish the dish.

🇯🇲Jamaica

Cow Foot

Jamaican cow foot boiled for hours with broad beans, pimento and thyme until the skin and cartilage turn gelatinous.

🇹🇬Togo

Cow Skin

Akpanman

Softened cow skin, called akpanman in Togo, used as a chewy, collagen-rich ingredient in egoussi déssi and other stews; valued for its texture and ability to thicken sauces.

🇮🇪Ireland

Crubeens

Crúibíní

An Irish boiled and fried pig's trotters, a regional and street classic

🇮🇩Indonesia

Dendeng Paru

Beef lung boiled, sliced thin, dried and fried until brittle, then coated in a sweet-spicy chilli and tamarind sauce

🇵🇭Ilocos, Philippines

Dinakdakan

Dinakdakan, grilled pork face and ears dressed with pig brain or mayonnaise and calamansi, is a named Ilocano dish.

🇭🇷Dalmatia, Croatia

Dolce garbo

Dolce garbo is a Dalmatian sweet-sour ragout of veal offal with prunes and vinegar.

🇩🇲Dominica

Dominican Souse

Souse

A clear, savory broth typically made from pig trotters (feet); seasoned heavily with lime, cucumber, pepper, and herbs; a pickled meat dish, usually pork or chicken, flavored with lime juice, onions, and hot peppers; generally eaten as a snack or appetizer; traditionally consumed on Saturdays; the souse of Dominica; a tangy, gelatinous treat; a weekend staple.

🇧🇬Bulgaria

Drob Po Selski

Дроб по селски

Pan-fried chicken liver with onion, peppers and sirene is a rustic Bulgarian mehana starter.