Olympic Beijing Feeeeewd is ... Almost Offal!:
So ya's thought that was awful?
This is OFFAL!:
Offal is the entrails and internal organs of butchered animals. The word refers to most internal organs other than muscles or bones. Offal may be considered as waste material, or as delicacies that command a high price. When Offal not used directly for human or animal food, it is often processed in a rendering plant, producing material that is used for animal feed, fertilizer, or fuel.
In some parts of Europe, scrotum, brain, chitterlings (pig's large intestines), trotters (feet), gizzard, heart, head (of pigs, calves, sheep and lamb), kidney, liver, "lights" (lung, sweetbreads (thymus), tongue, snout (nose), and tripe (stomach) from various mammals, are common menu items.
Scottish haggis is sheep stomach stuffed with a boiled mix of liver, heart, lungs, rolled oats and other ingredients. In the UK Midlands faggots are made from ground or minced pig offal (mainly liver and cheek), bread, herbs and onion wrapped in pig's caul. Steak and kidney pie (typically featuring veal or beef kidneys) is widely known and enjoyed in Britain. Brawn is an English term for "head cheese" or the collection of meat and tissue found on an animal's skull (typically a pig) that is chilled and set in gelatin. (Nice Aspic)
In Iceland, haggis called "slátur" (slaughter), and is made in two versions "Blódmör" (Bloodlard); a sheep's stomach stuffed with sheep's blood, rolled oats and cut up bits of sheep's fat, and "lifrarpylsa" (liver sausage): sheep stomach stuffed with ground lamb's liver, rolled oats and cut up bits of sheep. Icelandic brawn "Svid" is made from singed sheep heads and it is eaten either hot or cold off the bone or set in gelatin.
In Denmark, a dish similar to haggis, is called Blodpřlse (blood sausage) and head cheese in Denmark, is called "Sylte" and is made from pigs heads.
In Romania, a dish similar to haggis, called drob, that is served on Easter. Romanian peasants also make a kind of sausage from pork offal, called caltabos.
In Greece and Turkey, splinantero is liver, spleen, and small intestines, roasted on an open fire. (We'll take the chestnuts). For Easter, Turkish kokoretsi, is pieces of lamb offal (liver, heart, lungs, spleen, kidney and fat) that are pierced on a spit and covered by washed small intestines, wound around in a tube-like fashion. The kokoretsi is then roasted over a coal fire. Another traditional Easter food is mageiritsa: a soup made with lamb offal and lettuce in a white sauce. Tzigerosarmas ("liver wrap") and gardoumba are two varieties of splinantero and kokoretsi made in different sizes and with extra spices to improve the taste, lol.
In Bulgaria, Macedonia and Turkey, Shkembe chorba is a widespread soup variety made from tripe.
In Italy, consumption of entrails and internal organs is widespread. Among the most popular preparations are fried or stewed brain, boiled intestines (Trippa), often served with tomato sauce; lampredotto (the fourth stomach of the cow), boiled in broth and seasoned with parsley sauce and chili; liver (stir-fried with onions, roasted), kidneys, heart and coronaries (coratella, or animelle), head, eyes, testicles of pig. Several preparations are based on chicken entrails.
In Sicily, many enjoy a type of sandwich called "pani ca meusa", or bread with spleen and caciocavallo cheese. In Brooklyn, where it is also commonly eaten, it goes by the name of Vastedda.
In Spain, Offal is used in many traditional dishes but younger generations are nixing the dishes. Among the traditional dishes are callos (cow tripe, very traditional in Madrid and Asturias); liver (often prepared with onion); kidneys (often prepared with Sherry wine); brains,criadillas (bull's testicles) and cow's tongue.
In Marseille, France, lamb's trotters (feet) and lamb tripe, are called "pieds et paquets".
In some Latin American countries, tripe is used to make menudo and mondongo (glad it's your nudo and your dongo); in others, like Peru, cow heart is used for anticuchos - a sort of brochettes.
In Brazil, churrasco often includes chicken hearts, roasted in a big skewer. The typical feijoado sometimes contains pork trimmings (ears, feet and tail). Gizzard stews, fried beef liver and beef stomach stews are becoming much less popular.
In Argentina and Uruguay, the traditional Asado, is often made along with several offal types, called "Achuras" (gezundheit!), like chinchulines and tripa gorda (chitterlings), mollejas (sweetbread) and rińón (cow's kidney). Cow's brains ("sesos") are used to make ravioli stuffing, and tongue is usually boiled, sliced and marinated with a mixture of oil, vinegar, salt, chopped peppers and garlic.
In China, many organs and animal-parts are used for food or traditional Chinese medicines. Since pork is the most consumed meat in China, popular pork offal dishes include stir-fried cleaned pork kidneys with oyster sauce, ginger and scallions, "Wu Gen Chang Wang" (lol. General Chang's Wang?), a spicy stew with preserved mustard, tofu, pork intestine slices and congealed pork blood cubes. (Lord have mercy.) Deep fried pork intestine slices and dipped in a tianmianjian sauce, is popular as street hawker food. Pork tongue slices with salt and sesame oil is also a common dish, especially in Sichuan province.
Braised pork ear strips in soy sauce, Wu Xiang spices and sugar is a common "cold plate" appetizer, is available as hawker food or in major Asian Supermarkets, such as Dahua 99 Ranch (lol). Cleaned pork stomach roasted in sugar and soy sauce, then sliced. is a popular Hong Kong BBQ-style food.
Pork liver slices, stir-fried with onions or in soups, is another hawker food (blue collar food). Pork blood soup is at least 1000 years old, when Chinese restaurants and eateries became popular. Pork blood soup and dumplings were recorded as food for night laborers. These offal items are very well cleaned. The pork intestines' tough inner skin is completely removed. Then, the intestine is soaked, cleaned and rinsed. Pork kidneys are cleaned inside-out, and the kidneys are soaked for several hours and cleaned.
Traditional Chinese medicines are a combination of Toaist and rural folk beliefs. The essences and energy, heat and cold, are key. Snake blood wine with a live heart is thought to promote stamina...a snake's attributes, such as aggressive behavior (fiery) and venom (energy). Bear claws and dried bear offal were used as as a source of vitality. Dry deer antlers is still a common medicine ... providing "the essences of heat energy" to cure illnesses such as influenza and coughing. Pork brains were consumed and thought to promote intelligence.
The Cantonese and Vietnamese consumed monkey brains, but this is now rare to non-existent, and is now primarily offered to rich, Western tourists, lol. Strange items are more associated in Southeast Asia, where the use of exotic items captured Westerner's imagination, from colonialism up to the Vietnam War, and is still a target of interest for adventure-seeking Western (goofy) tourists.
The Chinese mainland contains primarily more basic use of offal that is comparable to European usage. Beef tripe is used as a cold appetizer mixed with soy sauce, sesame oil, chilies and other spices. Spanish, Portuguese (tripa a moda of Porto) and Eastern Europeans are some examples of European cultures where offal consumption is more common.
In Korea, offal usage is very similar to mainland China but less frequent. Grilled intestine slices and pork blood are consumed. Korea traditional medicine focuses more on simple, herbaceous materials and plants, such as ginseng, jujube (jujubes?) and ginger.
Pig's organ soup is a common feature of hawker of food centres in Singapore.
Goat's organs are very popular for soups, in Indonesia, . Almost all of the parts are eaten.
In Japan chicken offal is often skewered and grilled over charcoal as yakitori. Japanese culture mostly disdains offal use from large animals, from traditional Japanese preference for cleanliness (Shinto purity beliefs). During the Sino-Japanese War, Japanese troops took pigs from Chinese farmers and slaughtered the animals only for the major muscles (no head, feet and fully disemboweled).
Japanese prefer to consume seafood offal, since seafood is considered to be much more sanitary and pure, as salt and water are considered pure.
In the Philippines, people eat almost every part of the pig. Dinuguan is a blood sausage, or blood-stew, made using pig intestines and sometimes ears, usually with a vinegar base, and green chili peppers. Bopis is a spicy Filipino dish made out of pork lungs and heart sautéed in tomatoes, chilies and onions.
In India and Pakistan, goat's brains, feet, heads, stomachs, tongues, livers, kidneys, udders and testicles... as well as chickens' heart and liver are enjoyed. One popular dish, Kata-Kat, is a combination of spices, brains, liver, kidneys and other organs.
In the state of Karnataka in southern India, a strong-smelling dish called rakhti, made of heavily spiced porcine offal and cartilaginous tissue, is considered a homely indulgence by the local Christian community (observant Muslims avoid pork products).
In Bangladesh, a goat's brains, feet, heads, stomach skins, tongues livers, kidney and testicles are delicacies. Chickens' heart and liver are also enjoyed.
In Nepal, a goat's brains, feet, heads, stomach skins, tongues, livers, kidneys, lungs, fried intestines, fried solidified bloodd and to a lesser extent testicles are considered delicacies and are in very high demand, when families gather. Chickens' heart and liver are also enjoyed butchicken gizzards are truly prized.
In Lebanon, lamb brain is used in some dishes and also as a sandwich filling.. Another popular dish is rice-stuffed sheep intestine.
In Iran, sheep liver, heart and kidneys are used as kebabs and have a high popularity among people, as well as sheep intestines and stomach, though the latter is boiled. Sheep brains and tongue, along side shins, as a type of breakfast, are boiled in water and eaten with traditional bread.
Yes, the USA:
In the United States, the giblets of chickens, turkeys and ducks are much more commonly consumed than the organs of mammals, except for the liver, which is quite commonly eaten by people. Ground chicken livers, mixed with chicken fat and onions, called chopped liver, is a popular staple with American Jews.
In some parts of the country the euphemism "variety meats" is used for mammal organ meat. It is illegal to sell lungs (or lights) for food in the United States, although some ethnic groups have traditional dishes made from them (such as lungen stew among American Jews.)
Mammal offal is somewhat more popular in the American South, where some recipes include chitterlings, chicken gizzards and livers, and hog maw. Scrapple, sometimes made from pork offal, is somewhat common in the Northeast US.
Fried-brain sandwiches are a specialty in the Ohio River valley. Traditional recipes for turkey gravy typically include the bird's giblets. Rocky Mountain oysters are a delicacy eaten in some cattle-raising parts of the western US and Canada.
In Australia, offal is most commonly consumed in meat pies, or in ethnic dishes. Food regulations since 2003 have lifted the prohibition of offal in the meat standard, which had previously specifically banned things such as snout, genital organs, lips, lungs and scalp. These may now be added to foods, but must be named specifically in the ingredients list (not just as "offal"). The food standard also allows meat pies to contain snouts, ears, tongue roots, tendons and blood vessels without specific labeling.