Offal is defined as the entrails and internal organs of a butchered animal other than its muscles or bones. Dictionaries often refer to offal as "refuse" or "waste parts," but offal may be used for human consumption--and in fact has much to offer in both nutrition and taste.
The parts that constitute offal vary with time, place and cultural tradition. In various countries, some offal, such as heart, liver, lungs, tail, feet, and head, are considered delicacies and command a high price. In Europe and China especially (where many organs and animal parts are used for medicine as well as food) the tradition of preparing organ meats reflects resourcefulness and economy on the cook’s part, as nothing is wasted. While offal has never been a big hit in North America (the word is pronounced "awful"), viscera have recently gained in popularity to which their presence on fine restaurant menus and in fine food shops can attest.
The liver is perhaps the most widely eaten category of offal. The most celebrated type of liver, foie gras (pronounced "fwah-grah"), is fatty goose or duck liver. Universally identified as a French delicacy, its origins can actually be traced back to classical civilizations. Fresh foie gras is expensive and difficult to obtain, but often found on the menus of fine dining restaurants. More commonly incorporated into a terrine or pâté, at times it is served as a whole lobe. Its cultivation process is sadly less than humane as farmers must cram corn through funnels directly into the birds’ gullet, overfeeding them to produce the grossly enlarged livers. Less controversial is chicken liver, and calves’ liver is especially prized for its smooth texture and delicate flavor. Many fish also have tasty livers.
Tripe is the stomach of ruminants, and that of cows is most frequently prepared. There are several cuts of tripe, but the preferred is the honeycomb kind (named for its appearance). Specialty tripe dishes abound, but most familiar is Scotland’s haggis, consisting of sheep stomach stuffed with a boiled mix of the animal’s liver, heart, lungs, rolled oats and other ingredients.
Sweetbreads are another name for the thymus and pancreas of an animal. Prepared, these have an almost nutty sweetness and a creamy interior.
Certain organs are unsafe to consume. The liver of Polar bear and other polar animals is so high in vitamin A that it can have a toxic effect on human metabolism. Animal intestines may be very high in bacteria and need to be washed and cooked thoroughly before they are safe to eat.
Sometimes regarded as unpalatable or even inedible, the challenge with offal is really only in one’s head.
