page_title: Offal
section_title: Europe
hierarchical_section_title: Offal / Europe
caption_attribution_description: Deutsch: Kalbsköpfe als Schlachtnebenerzeugnisse auf dem internationalen Markt von Rungis Français&#160;: Têtes de veau, un produit tripier ici en vente sur le marché international de Rungis, France English: Calves heads, an offal product here on sale in the Rungis International Market, France. Español: Cabezas de ternera
context_page_description: Offal, also called variety meats, pluck or organ meats, is the viscera and entrails of a butchered animal. As an English mass noun, the term "offal" has no plural form. The word does not refer to a particular list of edible organs, which varies by culture and region, but includes most internal organs and excludes muscle and bone. Offal may also refer to the by-products of milled grains, such as corn or wheat.
  Some cultures strongly consider offal as food to be taboo, while others use it as everyday food, or in delicacies. Certain offal dishes—including foie gras, pâté and sweetbread—are internationally regarded as gourmet food in the culinary arts. Others remain part of traditional regional cuisine and may be consumed especially in connection with holidays. This includes Scottish haggis, Jewish chopped liver, U.S. chitterlings, Mexican menudo, as well as many other dishes. On the other hand, intestines are traditionally used as casing for sausages.
context_section_description: In some parts of Europe, scrotum, brain, chitterlings (pig's small intestine), trotters (feet), heart, head (of pigs, calves, sheep and lamb), kidney, liver, spleen, "lights" (lung), sweetbreads (thymus or pancreas), fries (testicles), tongue, snout (nose), tripe (reticulum) and maws (stomach) from various mammals are common menu items.
caption: Calves' heads in a tripe shop
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