Offal & Organ Meats
Iscas de fígado
Portugal
Liver steaks fried with garlic and wine.
Original eatfuls sticker artwork
What it is
A closer look at Iscas de fígado.
Liver steaks fried with garlic and wine.
What to look for
Know it when you find it.
At a Portugal restaurant, the defining cut in Iscas de fígado should be tender inside with a browned, savory exterior.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Iscas de fígado.
Portugal
Country-wide tradition
Names around the table
One food, more than one name.
Keep exploring
If this caught your eye…
Afghanistan
Kaleh Pacha
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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.