Offal & Organ Meats
Isi Ewu
Nigeria
Goat head — including the brain, tongue and eye — cooked and dressed in the same palm oil and potash emulsion as nkwobi.
Original eatfuls sticker artwork
What it is
A closer look at Isi Ewu.
Goat head — including the brain, tongue and eye — cooked and dressed in the same palm oil and potash emulsion as nkwobi.
What to look for
Know it when you find it.
Served whole in a wooden bowl and shared. The eye is offered to the guest of honour; refusing it is noticed.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Isi Ewu.
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.