Baku Kitchen! An independent reference of traditional food

offal

158 dishes.

KploKploBoiled cow skin cut into gelatinous strips and simmered in saucesKroviankaKroviankablood sausage bulked with buckwheat groats, fried in slicesKryviankaKryviankablood sausage bulked with buckwheat groats, fried in slicesKuchmachiKuchmachichicken or pork offal cooked with walnuts, wine and pomegranate seedsKuddelfleckKuddelfleckBreaded tripe fried and served in a spiced tomato sauce.Kuiruk-boorKuiruk-boorboiled tail fat and liver sliced together and offered to honoured guestsKukurecKukurecseasoned lamb offal wrapped in intestine and roasted on a spitKuyrdakKuyrdaksizzling fry of liver, kidney and heart with potatoesKyay OhKyay OhClear pork and offal noodle soup, cooked to order in a copper potLäiwerkniddelenLäiwerkniddelenPork liver dumplings poached and served with sauerkraut and potatoesLampredottoLampredottoFlorentine tripe simmered and served in a bun with salsa verdeLeverpostejLeverpostejWarm liver pâté spread on rye, topped with pickled beet.LifrarpylsaLifrarpylsaSheep liver sausage sewn into casing, sliced and fried or boiledMaasai blood and milkMaasai blood and milkFresh cattle blood mixed with milk, drunk on ceremonial daysMaghaz MasalaMaghaz MasalaGoat or lamb brain fried with tomato, ginger and green chilli until creamyMagiritsaMagiritsalamb offal and lettuce soup thickened with egg and lemonMannish waterMannish waterGoat head-and-foot soup, festive tonicMararaMararaRaw offal and tripe chopped with lime, chilli and onion, eaten freshMatumboMatumboTripe simmered long with tomato and onion until tender, eaten with ugaliMazondoMazondoCow trotters stewed for hours to a sticky gelatinous brothMenudoMenudoTripe in red chile broth, famed weekend hangover cureMogoduMogodutripe stewed with onion, served with papMollejasMollejasSweetbreads grilled slowly until crisp, squeezed with lemonMombarMombarsausage casings stuffed with spiced rice and herbs, boiled then fried crispMondongoMondongoSlow tripe soup with vegetables and legumes, weekend restorativeMorcelaMorcelapork blood sausage, grilled or dropped into cozidoMorcillaMorcillaBlood sausage grilled whole and spread on bread at the asadoMorcilla de BurgosMorcilla de Burgosblood sausage bulked with rice and onion, fried in slicesMorcilla dulceMorcilla dulceSweet blood sausage with orange peel, walnuts and raisinsMotsunabeMotsunabeFukuoka hotpot of beef offal, cabbage and garlic chives in soy or miso brothMugalgalMugalgallamb or liver flash-fried with pepper and onion in a shallow panMustamakkaraMustamakkaraGrilled blood sausage eaten with lingonberry jam and milk.MuturaMuturagrilled blood-and-meat sausage sold at roadside butcheriesNihariNihariOvernight-simmered beef shank stew with bone marrow, eaten with naanNkwobiNkwobiCow foot in a thick spiced palm-oil emulsion, eaten from wooden bowlsNom PangNom PangCrusty baguette stuffed with pâté, pork and pickled papaya

  • Camel meat

    Camel steaks, hump and offal grilled over coals or stewed with rice. Ready in 30 min prep and 4 hr…

  • Cau cau

    Tripe cubes stewed with potato, turmeric and mint, served with rice. Ready in 1 hour prep and 2 hours cooking.…

  • Chanfainita

    Diced beef lung stewed with potato and aji panca, eaten with rice. Ready in 40 minutes prep and 1 hour…

  • Chitterlings

    Pig intestines cleaned, simmered long and served with hot sauce and vinegar. Ready in 3 hr prep and 4 hr…

  • Chisca

    Pork offal and grain sausage in natural casing, smoked and fried in slices. Ready in 1 hour prep and 1…

  • Choncholí

    Grilled beef intestine skewers, charred crisp, eaten with potato. Ready in 1 hour prep and 20 minutes cooking. Serves 6.…

  • Chtitha

    Red pepper and tomato stew, most often made with liver, chicken or beans. Ready in 20 min prep and 40…

  • Chunchullo

    Grilled small intestine, crisp outside, eaten with lime and aji. Ready in 1 hr 30 min prep and 1 hr…

  • Ciorbă de burtă

    Sour tripe soup with garlic, vinegar, cream. Ready in 30 min prep and 4 hr cooking. 6 servings. A soup…

  • Coto Makassar

    Beef and offal soup thickened with ground peanuts and rice water, eaten with ketupat. Ready in 40 min prep and…