Offal & Organ Meats
Andouillette
France
Coarse-grained sausage made from pig intestines, with a strong distinct aroma.
Original eatfuls sticker artwork
What it is
A closer look at Andouillette.
Coarse-grained sausage made from pig intestines, with a strong distinct aroma.
What to look for
Know it when you find it.
AAAA certification, strong distinct aroma, served with mustard sauce.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Andouillette.
Names around the table
One food, more than one name.
Keep exploring
If this caught your eye…
Afghanistan
Kaleh Pacha
کله پاچه
Sheep's head and trotters boiled overnight and served in their broth with bread at breakfast.
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.
Sri Lanka
Tripe Curry
බබත්
Beef or goat stomach and intestines cleaned thoroughly and cooked in a dark, spicy curry with roasted curry powder and coconut milk, eaten with pittu or rice.
Beijing, China
Quick-Boiled Tripe
爆肚
Sheep or beef tripe cut by section, dropped into boiling water for seconds, and eaten with a sesame-paste dip.
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.