offal
158 dishes.
DouaraTripe and offal stewed with chickpeas, mint and dried herbscharcuterie & curedDrisheenSoft blood pudding made with sheep's blood, sliced and fried or served with tripe.mainDrob de mielEaster lamb offal loaf with herbs and eggs
DuletMinced tripe, liver and beef fried with butter, chili and cardamomsoup & stewEgusi soupMelon-seed soup with bitterleaf and assorted meats, eaten with pounded yamsoup & stewFlakiTripe strips simmered with marjoram and root vegetables in beef broth.charcuterie & curedFoie grasRich fattened duck liver, festive starter with brioche and chutney.
FritangaShared platter of fried pork, chorizo, blood sausage, potatoes and plantain
Goat soupPeppery broth of goat meat and offal with hot pepper and seasoning
GuatitaTripe stewed in peanut-potato sauce, served with ricesoup & stewGuruTripe simmered for hours with onion and tomato until softmainHaggisSpiced sheep offal and oatmeal, with neeps and tatties.charcuterie & curedHasipsheep intestine stuffed with rice, offal and fat, boiled and slicedcharcuterie & curedHurkaliver or blood sausage bulked with rice, fried until the skin crisps
InhlokoCow's head singed, boiled long and shared out at ceremoniesstreet foodIsawCharcoal-grilled chicken intestine skewers dipped in spiced vinegarmainIsi ewuGoat head cut up in palm-oil sauce with utazi leaves and brain
Jerusalem mixed grillchicken hearts, livers and lamb griddled with onion and baharat
JigarakiLamb liver, heart and fat grilled on skewers, eaten with bread and salt.street foodKabdaLamb liver fried hard with tomato, chilli and cumin, scooped up with bread.
Kaleh PachaSheep head and trotters boiled overnight into a rich broth eaten at dawn
Kaleh pachehsheep's head-and-trotter soup traditionally eaten at dawnsoup & stewKallapochaSheep head and trotters boiled long into a rich gelatinous morning broth.soup & stewKamouniaoffal and cumin stew, slow-simmered until richcharcuterie & curedKartahorse intestine turned inside out and boiled, sliced onto festive tablescharcuterie & curedKaszankaBlood sausage with buckwheat groats, fried with onion.street foodKatakatOffal and spices chopped noisily on a flat hot griddlebreakfastKatogoone-pot matooke with beans, offal or beef, morning favorite
Kawarehgelatinous cow's-foot soup with garlic and cumin, poured over bread
Kebda eskandaraniAlexandrian chili-garlic beef liver, fried and piled into rollssoup & stewKelle-bashayakSheep head and trotters simmered for hours into a rich gelatinous broth.
Khao JeeLao baguette smeared with pâté, stuffed with pork and pickles
Khashwinter dawn soup of beef feet with garlic, dried lavash, vodkastreet foodKokorecseasoned lamb intestines grilled on skewer, chopped into bread
Kokoretsilamb offal wrapped in intestines and turned on a spit-
Betamax
Cubes of set chicken blood grilled on skewers and brushed with sauce. Ready in 20 min prep and 15 min…
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Beuschel
Ragout of calf lung and heart in a sour cream sauce with dumplings. Ready in 30 min prep and 2…
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Blutwurst
Blood sausage fried and eaten with apple and onion or on rye bread. A charcuterie & cured recipe from Germany.
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Blodpudding
Baked blood pudding sliced and fried, eaten with lingonberry jam. A charcuterie & cured recipe from Sweden.
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Black pudding
Rice-stuffed blood sausage, weekend delicacy. A snack recipe from Saint Kitts and Nevis.
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Boat Noodles
Intense pork or beef noodle soup enriched with blood, in small bowls. Ready in 40 min prep and 2 hr…
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Bouden
Creole blood sausage with rice, herbs and hot pepper, sliced hot. Ready in 1 hr prep and 1 hr cooking.…
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Buchada de bode
Goat offal chopped, seasoned and cooked inside the cleaned stomach. Ready in 3 hours prep and 3 hours cooking. Serves…
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Buseca
Tripe stewed with white beans, tomato and chorizo, a winter dish. Ready in 45 min prep and 3 hr cooking.…
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Callos a la madrileña
Tripe stewed with chorizo, morcilla and chickpeas, thick and gelatinous. Ready in 45 min prep and 4 hr cooking. 6…