Baku Kitchen! An independent reference of traditional food

offal cuts

181 dishes.

snackSapu MhichaLeaf-tripe pouch stuffed with bone marrow, boiled then fried until it burstsSarapatelPork or goat offal and blood stewed with lime and chillisnackSausPigs' feet pickled with lime, onion, cucumber and hot pepperbreakfastScrappleLoaf of pork scraps and cornmeal, sliced and fried crisp for breakfastSerobefinely chopped tripe and offal, festive delicacySharba libiyalamb, orzo, tomato and dried-mint Ramadan soup, dusted with bzar spiceShkembe chorbatripe soup spiked with garlic, vinegar, chiliShorwaSlow-simmered lamb, potato and bean broth; bread is torn inmainSisigSizzling chopped pork face and chicken liver with calamansi and chilimainSmörgåsbordCold buffet of herring, cheese, cured meats and small hot dishes.soup & stewSolyankasour-salty soup of meats, pickles, olives, lemonSop BuntutClear oxtail soup with vegetables, also fried or grilledsoup & stewSopa da pedrathick pork, bean and vegetable soup claimed by AlmeirimSopa de mondongoTripe soup with yuca, plantain and corn in a rich brothSopa de pataCow-foot soup with tripe, yuca, and vegetablesSos pwaBeans cooked soft and puréed into a thin sauce poured over rice or cornmealSousePig's feet and trimmings pickled with lime, cucumber and peppermainSteak and kidney pieBeef and kidney in rich gravy baked in pastry.Stew chicken with rice and beansRecado-browned chicken with coconut rice and beans; national plateStew peasRed peas cooked in coconut milk with pig's tail and flour dumplingsStewed oxtailOxtail braised with butter beans and thymeStuffat tal-fenekrabbit stewed in wine, garlic and tomato, the national dishstreet foodSundaeSteamed pig-intestine sausage filled with glass noodles and bloodsoup & stewSupu ya makongoroGelatinous cow trotter broth with chili and lime, eaten at breakfastTabboulehparsley-dominant salad with bulgur, mint, tomato and lemonTchakaSlow stew of hominy corn, beans, squash and salted porkmainTimpanabaked macaroni and meat pie encased in pastrymainTochiturăpork stew with wine and garlic over mămăligă, fried eggTzhvzhikLiver and offal fried hard with onion, eaten hot with lavash and vodka.Ugalistiff maize-meal staple molded by hand to scoop stews and greensUsbancasings stuffed with rice, herbs and offal, steamed or simmered; festive dishcharcuterie & curedVantrabiankaLiver and buckwheat sausage, boiled then fried in slices.street foodWet Tha Dote HtoePork offal skewers simmered in soy broth, picked from the pot and dippedXiaolongbaoShanghai-style steamed soup dumplings releasing hot pork broth with each biteYaguarlocroPotato soup with lamb offal, topped with fried blood and avocadoYakitoriCharcoal-grilled chicken skewers glazed with sweet tare or simply salted

  • Firinda

    Beans boiled soft, peeled and mashed smooth with onion and ghee. Ready in 1 hr prep and 2 hr cooking.…

  • Flaki

    Tripe strips simmered with marjoram and root vegetables in beef broth. Ready in 30 min prep and 4 hr cooking.…

  • Githeri

    Boiled maize and beans, often fried with vegetables; Kikuyu staple. Ready in 15 min prep and 2 hr cooking. 6…

  • Goat soup

    Peppery broth of goat meat and offal with hot pepper and seasoning. Ready in 45 minutes prep and 2 hours…

  • Guatita

    Tripe stewed in peanut-potato sauce, served with rice. Ready in 30 min prep and 2 hr 30 min cooking. 6…

  • Guru

    Tripe simmered for hours with onion and tomato until soft. Ready in 30 min prep and 3 hr 30 min…

  • Hamam mahshi

    Pigeon stuffed with freekeh or rice, then roasted; Cairo delicacy. Ready in 30 min prep and 1 hr 20 min…

  • Hu Tieu

    Southern pork-and-seafood noodle soup, served clear or dry. Ready in 40 min prep and 3 hr cooking. 4 servings. A…

  • Jagacida

    Rice cooked with beans and bay leaf. Ready in 20 minutes prep and 1 hour 30 minutes cooking. Serves 6.…

  • Jigaraki

    Lamb liver, heart and fat grilled on skewers, eaten with bread and salt. Ready in 30 minutes prep and 20…