Baku Kitchen! An independent reference of traditional food

offal

158 dishes.

DinuguanDinuguanPork offal simmered in pig's blood with vinegar and chilli, served with rice cakesDouaraDouaraTripe and offal stewed with chickpeas, mint and dried herbsDrisheenDrisheenSoft blood pudding made with sheep's blood, sliced and fried or served with tripe.Drob de mielDrob de mielEaster lamb offal loaf with herbs and eggsDuletDuletMinced tripe, liver and beef fried with butter, chili and cardamomEgusi soupEgusi soupMelon-seed soup with bitterleaf and assorted meats, eaten with pounded yamFlakiFlakiTripe strips simmered with marjoram and root vegetables in beef broth.Foie grasFoie grasRich fattened duck liver, festive starter with brioche and chutney.FritangaFritangaShared platter of fried pork, chorizo, blood sausage, potatoes and plantainGoat soupGoat soupPeppery broth of goat meat and offal with hot pepper and seasoningGuatitaGuatitaTripe stewed in peanut-potato sauce, served with riceGuruGuruTripe simmered for hours with onion and tomato until softHaggisHaggisSpiced sheep offal and oatmeal, with neeps and tatties.HasipHasipsheep intestine stuffed with rice, offal and fat, boiled and slicedHurkaHurkaliver or blood sausage bulked with rice, fried until the skin crispsInhlokoInhlokoCow's head singed, boiled long and shared out at ceremoniesIsawIsawCharcoal-grilled chicken intestine skewers dipped in spiced vinegarIsi ewuIsi ewuGoat head cut up in palm-oil sauce with utazi leaves and brainJerusalem mixed grillJerusalem mixed grillchicken hearts, livers and lamb griddled with onion and baharatJigarakiJigarakiLamb liver, heart and fat grilled on skewers, eaten with bread and salt.KabdaKabdaLamb liver fried hard with tomato, chilli and cumin, scooped up with bread.Kaleh PachaKaleh PachaSheep head and trotters boiled overnight into a rich broth eaten at dawnKaleh pachehKaleh pachehsheep's head-and-trotter soup traditionally eaten at dawnKallapochaKallapochaSheep head and trotters boiled long into a rich gelatinous morning broth.KamouniaKamouniaoffal and cumin stew, slow-simmered until richKartaKartahorse intestine turned inside out and boiled, sliced onto festive tablesKaszankaKaszankaBlood sausage with buckwheat groats, fried with onion.KatakatKatakatOffal and spices chopped noisily on a flat hot griddleKatogoKatogoone-pot matooke with beans, offal or beef, morning favoriteKawarehKawarehgelatinous cow's-foot soup with garlic and cumin, poured over breadKebda eskandaraniKebda eskandaraniAlexandrian chili-garlic beef liver, fried and piled into rollsKelle-bashayakKelle-bashayakSheep head and trotters simmered for hours into a rich gelatinous broth.Khao JeeKhao JeeLao baguette smeared with pâté, stuffed with pork and picklesKhashKhashwinter dawn soup of beef feet with garlic, dried lavash, vodkaKokorecKokorecseasoned lamb intestines grilled on skewer, chopped into breadKokoretsiKokoretsilamb 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…

  • Beuschel

    Ragout of calf lung and heart in a sour cream sauce with dumplings. Ready in 30 min prep and 2…

  • Blutwurst

    Blood sausage fried and eaten with apple and onion or on rye bread. Ready in 15 min prep and 30…

  • Blodpudding

    Baked blood pudding sliced and fried, eaten with lingonberry jam. Ready in 30 min prep and 1 hour 30 minutes…

  • Black pudding

    Rice-stuffed blood sausage, weekend delicacy. Ready in 45 min prep and 1 hour cooking. Makes about 8 links. A snack…

  • Boat Noodles

    Intense pork or beef noodle soup enriched with blood, in small bowls. Ready in 40 min prep and 2 hr…

  • Bouden

    Creole blood sausage with rice, herbs and hot pepper, sliced hot. Ready in 1 hr prep and 1 hr cooking.…

  • Buchada de bode

    Goat offal chopped, seasoned and cooked inside the cleaned stomach. Ready in 3 hours prep and 3 hours cooking. Serves…

  • Buseca

    Tripe stewed with white beans, tomato and chorizo, a winter dish. Ready in 45 min prep and 3 hr cooking.…

  • Callos a la madrileña

    Tripe stewed with chorizo, morcilla and chickpeas, thick and gelatinous. Ready in 45 min prep and 4 hr cooking. 6…