Offal & Organ Meats

🇹🇳Tunisia

Kammounia

كمونية

Liver or beef stewed in a sauce dominated by cumin — the name is the spice — with garlic, tomato and harissa.

🇰🇿Kazakhstan

Karta

Қарта

A Kazakh boiled horse intestine dish

🇵🇰Karachi, Pakistan

Kata Kat

کٹا کٹ

Goat brain, kidney, heart and testicle chopped continuously on a hot griddle with two cleavers, cooked with tomato, ginger and chilli.

🇸🇩Sudan

Kawari

Cattle or sheep trotters simmered for hours with onion and spice until the broth turns gelatinous and the tendons go soft.

🇵🇱Poland

Kawior po żydowsku

Kawior po żydowsku is a offal dish from Masovian Voivodeship, rooted in local cooking tradition.

🇹🇲Turkmenistan

Kelle Bash Ayak

Kelle baş aýak

A traditional Turkmen dish of boiled sheep's head and feet; listed in Wikipedia's Turkmen cuisine as a festive food; the head is boiled until tender and served whole or dissected; a dish that reflects the nomadic tradition of using every part of the animal; considered a delicacy and served at special occasions.

🇬🇷Greece

Kokoretsi

Κοκορέτσι

Easter offal-and-lamb-gut sausage.

🇸🇪Sweden

Korvkaka

Korvkaka is a offal dish from Västra Götaland County, rooted in local cooking tradition.

🇧🇯Benin

Kpanman

Smoked and softened beef skin used as a prized chewy ingredient in Beninese sauces and stews.

🇱🇺Luxembourg

Kuddelfleck

Tripe simmered until tender, breaded and fried, then served with a sharp tomato-and-caper sauce.

🇰🇬Kyrgyzstan

Kuiruk Boor

Куйрук боор

Boiled fat-tail and liver sliced thin and served together in a milk-and-onion sauce, given to the most honoured guest at a feast.

🇦🇱Albania

Kukurec

Кукурец

Traditional southern Albanian dish of lamb offal (sweetbreads, heart, liver) wrapped in cleaned lamb intestines, seasoned with herbs, and slow-roasted until crispy, a holiday specialty.

🇷🇴Romania

Lamb Haggis

Drob de miel

Lamb offal chopped with spring onion, dill and parsley, bound with egg and baked wrapped in caul fat, then sliced cold.

🇺🇾Uruguay

Lengua a la Vinagreta

Beef tongue boiled, peeled, sliced thin and dressed cold with a vinegar, oil, onion and parsley sauce.

🇷🇸Leskovac, Serbia

Leskovačka kavurma

Лесковачка кавурма

Leskovačka kavurma is minced pork and offal slowly fried and preserved in its own fat.

🇺🇸United States

Livermush

A North Carolina breakfast meat of pork liver, cornmeal, and spices, sliced and fried crisp.

🇨🇳Beijing, China

Luzhu Huoshao

卤煮火烧

Pork lung, intestine and fried tofu simmered for hours in a spiced brown broth with quartered flatbread that soaks it up.

🇵🇹Centro, Portugal

Maranho

Maranho is a Sertã dish of goat stomach casing packed with rice, goat meat, mint, and spices, then simmered until tender.

🇸🇮Slovenia

Mavželj

A traditional Slovenian pork head meat loaf, set in its own jelly with garlic and vinegar, similar to head cheese, made during koline (pig slaughter).

🇿🇼Zimbabwe

Mazondo

Cow trotters simmered until the tendons turn to gelatine and the sauce goes sticky, eaten with sadza and a lot of napkins.

🇷🇸Serbia

Meat Aspic

Пихтије

Pork trotters and head meat boiled until the stock sets, poured into dishes with garlic and paprika and chilled to a firm savoury jelly.

🇪🇸Andalusia, Spain

Menudo gitano

Menudo Gitano is an Andalusian stew of tripe and chickpeas simmered with paprika and aromatic spices.

🇸🇮Prekmurje, Slovenia

Mežerli

Mežerli is a Prekmurje loaf of minced offal, rice and blood, baked until firm enough to slice.

🇵🇲Saint Pierre and Miquelon

Miquelon Foie Gras

Miquelon duck foie gras, produced on the islands and served seared or as a terrine, a nod to the archipelago's French culinary heritage.

🇲🇿Mozambique

Mozambican Dobrada

Dobrada

Tripe stewed with white beans, chouriço and tomato until soft, a Portuguese inheritance still on every canteen menu.

🇴🇲Oman

Muqalab

مقلب

Traditional offal dish featuring heart, liver, lungs, and tripe cooked with cinnamon, cardamom, cloves, and aromatic spices, an Eid specialty, clean-tasting offal without strong gamey flavors, well-balanced spices.

🇨🇳Shandong, China

Nine-Turn Intestines

九转大肠

Braised pork intestines coiled into a spiral, a Shandong delicacy.

🇳🇬Nigeria

Nkwobi

Cow foot cooked soft and tossed in an emulsion of palm oil and potash with uziza leaf and ground crayfish, served warm in a wooden bowl.

🇬🇪Georgia

Offal with Walnuts

Კუჭმაჭი

Chicken or pork heart, liver and gizzard fried with onion and dressed hot or cold in walnut, garlic and pomegranate seed.

🇰🇬Kyrgyzstan

Olobo

Олобо

Sheep's lung filled through the windpipe with milk, butter and salt, then boiled until the whole thing sets firm and is cut into slices.

🇳🇦Namibia

Omatangara

Beef or goat tripe steamed in a three-legged pot over open fire, seasoned with salt and spices, served with pap or omahangu — a traditional Namibian main course.

🇮🇶Iraq

Pacha

باچة

Sheep's head, trotters and stomach stuffed with rice and boiled overnight, served in its own broth with bread.

🇮🇳Lahore, India

Paye

پائے

Cow or goat trotters simmered overnight until the collagen dissolves into a sticky, gelatinous gravy, eaten at breakfast with naan.

🇨🇴Santander, Colombia

Pepitoria Santandereana

A Santander specialty of rice cooked with goat kid blood, offal, and spices, giving it a dark, rich flavor. A rustic, traditional dish of the Andean interior.

🇻🇳Ho Chi Minh City, Vietnam

Phá lấu (Vietnamese Offal Stew)

Phá lấu

Pha lau, the five-spice offal stew ladled from street carts with bread, is a named Saigon street dish.

🇵🇪Tacna, Peru

Picante a la Tacneña

Tacna's spicy tripe-and-potato dish built around ají and local seasoning.