Offal, also called variety meats, pluck or organ meats, is the internal organs of a butchered animal. The word does not refer to a particular list of edible organs, and these lists of organs vary with culture and region, but usually exclude skeletal muscle. Offal may also refer to the by-products of milled grains, such as corn or wheat.
A variety of pâtés (containing liver) on a platter
Animal heads, brains, trotters, and tripe on sale in an Istanbul meat market
Calves' heads in a tripe shop
An uncooked small haggis
Pâté is a forcemeat. Originally, the dish was cooked in a pastry case; in more recent times it is more usually cooked without pastry in a terrine. Various ingredients are used, which may include meat from pork, poultry, fish or beef; fat, vegetables, herbs, spices, wine and brandy.
Various pâtés
Wild boar terrine
Chopped liver
Vorschmack (chopped herring)