what is offal

Offal, also known as variety meats, pluck, or organ meats, refers to the internal organs of a butchered animal, excluding skeletal muscle. The specific organs included in offal can vary with culture and region, but commonly consist of the heart, liver, tongue, kidney, sweetbreads, and other organ meats. Offal is considered nutritious, inexpensive, and delicious, and it has been historically consumed for its high nutritional value. It is worth noting that offal is gaining popularity in haute cuisine, with stylish restaurants incorporating items such as roasted bone marrow, fried pork rind, tongue, or heart into their menus. The term "offal" is derived from "off-fall," referring to what is left after butchering. Offal is used in various dishes around the world, and there are cultural variations in what is considered offal, with different cultures having their own preferences and traditional recipes for preparing and consuming offal.