Offal
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Offal, also called variety meats, pluck or organ meats, is the internal organs of a butchered animal. 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
Chitterlings
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Chitterlings are the intestines eaten as offal. The large intestine is further known as bung. Chitterlings are consumed both as the casing for stuffed food and as a main ingredient. Depending on prepa
Offal
…of traditional regional cuisine and are consumed especially during holidays; some examples are sweetbread, Jewish chopped liver, Scottish haggis, U.S. chitterlings, and Mexican menudo. Intestines are traditionally used as casing for sausages. Depending on the context, offal may refer only to those parts of an…
Chitterlings served in a chafing dish, Duke University, Durham, North Carolina
Deep-fried pork bung skewers
Anatomical diagram of the intestines and anterior mesenteric artery (red) of a bovine; the caecum, colon and terminal colon (rectum) are all different cuts of bovine bung.
Capocollo (a.k.a. coppa, gabagool) traditionally uses beef cap bung, from the far side of the caecum; it is trussed and hung to cure.