9: Offal Identification and Fabrication

Meat Identification and Fabrication · LibreTexts

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    From LibreTexts, under CC BY-NC-SA 4.0, as the source states it; its equations are written in TeX, which the PDF shows typeset. This page at LibreTexts.

    Offal, also referred to as variety meats, is the name for internal organs and entrails of a butchered animal. The word does not refer to a particular list of edible organs, which varies by culture and region, but includes most internal organs excluding muscle and bone. Some cultures shy away from offal as food, while others use it as everyday food or in delicacies.

    • 9.1: Introduction to Offal Identification and Fabrication
      Some offal dishes are considered delicacies in international cuisine. This includes foie gras, pâté, and sweetbreads. Other offal dishes remain part of traditional regional cuisine and may be consumed especially in connection with holidays such as the Scottish tradition of eating haggis on Robert Burns Day. Intestines are traditionally used as casings for sausages. In South Louisiana pork offal is necessary for the making of Boudin Blanc and Noix.
    • 9.2: Classroom Preparation Assignment - Offal

    Thumbnail: Sausages from Réunion Island. (CC BY-SA 3.0 Unported; David Monniaux via Wikipedia)

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