Offal & Organ Meats

🇧🇬Bulgaria

Drob Sarma

Дроб сарма

Lamb offal and liver chopped with rice, spring onion and mint, baked and covered with a yogurt-and-egg custard that sets into a pale crust.

🇪🇹Ethiopia

Dulet

ዱለት

A traditional Ethiopian dish of finely chopped liver, tripe and lean meat, stir-fried with onions, jalapeños, black pepper, cardamom, mitmita, butter and chili. Earthy, deeply savory and beloved by adventurous eaters.

🇫🇷France

Défarde

Défarde is a Drôme offal dish of stuffed or braised lamb tripe seasoned with herbs and cooked slowly.

🇸🇩Sudan

Elmaraara

Raw sheep's liver, lung and stomach chopped fine and dressed with peanut butter, lemon, chilli and salt.

🇸🇩Sudan

Elmussalammiya

Liver cooked with flour, dates and spices into a dense, faintly sweet stew unique to central Sudan.

🇬🇧Wales, United Kingdom

Faggots

Balls of minced pork liver, heart and belly bound with breadcrumbs and onion, wrapped in caul fat and baked in gravy.

🇫🇴Faroe Islands

Faroese Sheep Offal (Mørur)

Mørur

Preserved sheep intestines and organs used in the autumn nose-to-tail diet.

🇮🇹Venice, Italy

Fegato alla Veneziana

Venetian calf's liver thinly sliced and cooked with caramelized onions, often with polenta. A historic dish of Venice.

🇫🇷France

Foie Gras

Fattened duck or goose liver, a luxury delicacy from the Southwest of France.

🇬🇷Ionian Islands, Greece

Fritoura

Φριτουριά

Corfu street food: cubes of pork liver and sweetbreads grilled on skewers, generously peppered and wrapped in bread with lemon.

🇬🇷Ionian Islands, Greece

Frygadeli

Φρυγαδέλι

Offal skewers grilled over charcoal and sold from tiny shopfronts in Corfu town, the classic late-night bite with bread and pepper.

🇪🇭Western Sahara

Ftour Laalayat

Ftour Laalayat is a named Sahrawi breakfast of roasted camel liver and meat, served in small pieces with bread and tea.

🇪🇸Madrid, Spain

Gallinejas

Gallinejas are lamb intestines and offal fried until crisp, a distinctive Madrid street-food preparation.

🇵🇷Puerto Rico

Gandinga

Pork liver, heart and kidney diced and stewed with sofrito, potato, olives and capers until the offal loses its edge.

🇦🇹Austria

Gebackene Blunznradln

Gebackene Blunznradln are rounds of blood sausage coated in crumbs and fried until the outside is crisp.

🇱🇾Libya

Glaya

Liver cut small and fried hard with onion, green pepper, garlic and chilli in a shallow pan, served straight from it.

🇳🇦Namibia

Goat Head

Smiley

Cooked goat or sheep head — a Namibian township delicacy, boiled or steamed until tender, served whole with the teeth visible (hence the name 'smiley'); eaten with pap or bread.

🇭🇺Hungary

Goose Liver

Libamáj

Goose liver is Hungarian foie gras served pan-fried or from a tin, with a smooth and velvety texture.

🇰🇷South Korea

Gopchang jeongol

곱창전골

Gopchang jeongol is a shared hotpot of intestines, vegetables, and broth, served bubbling at the table.

🇫🇷Lyon, France

Gras-double à la Lyonnaise

Gras-double à la Lyonnaise is tripe sliced and cooked with onions and vinegar in a classic Lyonnaise preparation.

🇪🇹Ethiopia

Gubet Tibs

ጉበት ጥብስ

Tender pieces of liver pan-fried in niter kibbeh with onions, jalapeños and warm spices. Quick to cook, deeply nourishing, and a favorite for those who love offal.

🇬🇾Guyana

Guyanese Souse

Souse

Pig's foot and ear boiled, sliced and pickled cold in lime, onion, cucumber and wiri wiri pepper.

🇬🇧Scotland, United Kingdom

Haggis

Sheep's pluck minced with oatmeal, onion, suet and pepper, packed into a stomach or casing and boiled, served with mashed swede and potato.

🇹🇳Tunisia

Hergma

A Tunisian tripe dish simmered with chickpeas, garlic, and spices until tender.

🇲🇽Mexico

Higado encebollado

Beef liver sautéed with onions until caramelized.

🇩🇰Denmark

Hjerter i flødesovs (Hearts in cream sauce)

Hjerter i flødesovs

Hjerter i flødesovs (Hearts in cream sauce) is a offal dish from Denmark, rooted in local cooking tradition.

🇭🇷Croatia

Hladetina

Hladetina is pork aspic set with garlic and served cold with vinegar or mustard.

🇵🇹Portugal

Iscas de fígado

Liver steaks fried with garlic and wine.

🇳🇬Nigeria

Isi Ewu

Goat head — including the brain, tongue and eye — cooked and dressed in the same palm oil and potash emulsion as nkwobi.

🇮🇱Jerusalem, Israel

Jerusalem Mixed Grill

מעורב ירושלמי

Chicken hearts, livers and spleen chopped with onion and grilled fast on a flat plate with cumin, turmeric and coriander, then stuffed into pita or laffa.

🇮🇷Iran

Jigar

جگر

Lamb liver, heart and kidney skewered and grilled over coals at street stands, salted and wrapped in bread with basil and onion.

🇦🇴Angola

Jinguinga

Goat tripe and offal cooked in blood with vinegar and gindungo, a speciality of Malanje.

🇦🇿Azerbaijan

Jiz-Biz

Cız-bız

Lamb offal — liver, heart, kidney, intestine — fried on a flat pan with potato and onion and served straight from it.

🇮🇷Iran

Kabab-e donbalan

کباب دنبلان

Young lamb tails are seasoned and grilled over coals as a rich, smoky Iranian kebab specialty.

🇩🇪Berlin, Germany

Kalbsleber Berliner Art

Kalbsleber Berliner Art pairs pan-seared calf liver with caramelised apple, onion and often mashed potato.

🇦🇫Afghanistan

Kaleh Pacha

کله پاچه

Sheep's head and trotters boiled overnight and served in their broth with bread at breakfast.