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are also popular dishes.

In Japan, chicken offal is often skewered and grilled over charcoal as yakitori, to be served alongside
drinks in izakayas (Japanese food-pubs). Offal originating from cattle is also an ingredient in certain
dishes (for example, yakiniku) .

In the Philippines, people eat practically every part of the pig, including snout, intestines, ears, and
innards.

In Pakistan a goat's brain (Maghaz), feet (Paey), head (Siri), stomach (Ojhari or But), tongue (Zabaan),
liver (Kalayji), kidney (Gurda) and testicles (Kapooray) as well as chickens' heart and liver are enjoyed.

In Bangladesh a goat's brain (Magoze), feet (Paya), head (Matha), stomach skin (Bhuri), tongue
(Zihba), liver (Kalija), kidney and testicles are delicacies. Chickens' heart and liver are also enjoyed.

In the United States, offal is infrequently used for human consumption. Sometimes the euphemism
variety meats used. In the American South chitterlings and hog maw are offal based recipes. Scrapple,
made from pork offal, is common in the Northeast US. Fried-brain sandwiches are a specialty of St.
Louis, Missouri. Traditional recipes for turkey gravy typically include the bird's giblets.
Cooking offal

Offal or fancy meats used in Australian cooking are normally relatively cheap and have a range of
applications. The culinary terminology that applies to these meats is as follows.

Culinary
Offal Preparation and Cooking Raw product characteristics
term
Veal and lamb liver are most
Should have a clean, moist, smooth
commonly used as they have a appearance. Should not be mottled,
more delicate flavour and too dark or contain an excessive
texture than pork, beef and
number of tubes.
sheep.
Should be firm to the touch, not soft or
Remove all connective tissues,
Liver foie mushy.
fat and blood vessels.
Can be soaked in water or milk to
Can be sliced and shallow fried
increase palatability.
or grilled (quick, dry heat). Pig
liver can be braised, stewed,
or used to make pate or

terrine.

Veal, calf and lamb kidneys are
light in colour and flavour.
Should have a clean, moist, smooth
Can be pan-fried or grilled and appearance. Should not be mottled,
served with a wide variety of too dark, misshapen or damaged. Can
sauces. be soaked in water or milk to increase
Ox or beef kidney is dark and palatability. The suet (fat) should be
Kidney Rognon strongly flavoured. Pork left on to prevent drying out until just
kidneys are elongated and flat. prior to cooking. Suet and kidneys
should be firm, moist with a fresh
Can be braised or used in pies smell.
or meat puddings.
Pork, lamb and veal kidneys should
Remove all outer membranes, have a light colour, beef will be darker.
blood vessels, fat and urinary
tract.