Offal & Organ Meats
Foie Gras
France
Fattened duck or goose liver, a luxury delicacy from the Southwest of France.
Original eatfuls sticker artwork
What it is
A closer look at Foie Gras.
Fattened duck or goose liver, a luxury delicacy from the Southwest of France.
What to look for
Know it when you find it.
Smooth texture, rich buttery flavor, proper terrine or seared preparation.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Foie Gras.
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.
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.
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.