We are independent & ad-supported. We may earn a commission for purchases made through our links.

Advertiser Disclosure

Our website is an independent, advertising-supported platform. We provide our content free of charge to our readers, and to keep it that way, we rely on revenue generated through advertisements and affiliate partnerships. This means that when you click on certain links on our site and make a purchase, we may earn a commission. Learn more.

How We Make Money

We sustain our operations through affiliate commissions and advertising. If you click on an affiliate link and make a purchase, we may receive a commission from the merchant at no additional cost to you. We also display advertisements on our website, which help generate revenue to support our work and keep our content free for readers. Our editorial team operates independently from our advertising and affiliate partnerships to ensure that our content remains unbiased and focused on providing you with the best information and recommendations based on thorough research and honest evaluations. To remain transparent, we’ve provided a list of our current affiliate partners here.

What is Offal?

Mary McMahon
By
Updated May 16, 2024
Our promise to you
DelightedCooking is dedicated to creating trustworthy, high-quality content that always prioritizes transparency, integrity, and inclusivity above all else. Our ensure that our content creation and review process includes rigorous fact-checking, evidence-based, and continual updates to ensure accuracy and reliability.

Our Promise to you

Founded in 2002, our company has been a trusted resource for readers seeking informative and engaging content. Our dedication to quality remains unwavering—and will never change. We follow a strict editorial policy, ensuring that our content is authored by highly qualified professionals and edited by subject matter experts. This guarantees that everything we publish is objective, accurate, and trustworthy.

Over the years, we've refined our approach to cover a wide range of topics, providing readers with reliable and practical advice to enhance their knowledge and skills. That's why millions of readers turn to us each year. Join us in celebrating the joy of learning, guided by standards you can trust.

Editorial Standards

At DelightedCooking, we are committed to creating content that you can trust. Our editorial process is designed to ensure that every piece of content we publish is accurate, reliable, and informative.

Our team of experienced writers and editors follows a strict set of guidelines to ensure the highest quality content. We conduct thorough research, fact-check all information, and rely on credible sources to back up our claims. Our content is reviewed by subject matter experts to ensure accuracy and clarity.

We believe in transparency and maintain editorial independence from our advertisers. Our team does not receive direct compensation from advertisers, allowing us to create unbiased content that prioritizes your interests.

Offal is a collective term for the waste materials which remain after the carcass of an animal has been butchered and dressed. The term “waste materials” is actually a bit misleading, as many cultures have a variety of uses for offal, and in some regions certain parts of offal are treated as a delicacy. You may also hear offal called “organ meat” or “mixed organ meat.” With a growing interest in traditional butchery in the early 21st century, offal became much more readily available at restaurants and butcher shops, much to the delight of adventurous eaters.

The origins of this word are a bit unclear. Folk etymologists have suggested that it is a corruption of “off fall,” referring to the fact that as a carcass is butchered and dressed, the offal falls away, onto the floor of the butcherhouse. In modern times, of course, offal is collected in clean buckets and other containers, rather than being plucked up off the floor. This quaint explanation may or may not be correct; in any case, the word began to appear in English around the Middle Ages.

Some well known examples of offal include: brain, liver, kidneys, spleen, pancreas, stomach, thymus, tripe, tongue, and intestines. Depending on where you live, you may be familiar with some or all of these body parts in the culinary context. In many parts of the world, for example, the intestines are scraped and used as a casing for sausage, and brain is a popular ingredient in many cultures. The liver is also a popular piece of offal, appearing in pate and a wide assortment of other dishes around the world.

The flavor and texture of offal is quite distinctive, and also quite varied. The liver, for example, is extremely rich, dense, and creamy, which is why it is typically used in small amounts or blended with other ingredients. Brain, on the other hand, has a lighter, more crumbly texture which can sometimes be almost flaky. Kidneys, with their strong flavor, are especially popular in British cuisine, while “lights,” or lungs, are used in an assortment of dishes as well.

Offal is not to everyone's taste, especially in the case of people who have grown up in cultures where offal is not widely consumed. Such people sometimes point out that “offal” and “awful” are homophones, words which sound the same, although they have very different meanings. In any case, offal needs to be handled with care to be eaten safely. Intestines, for example, can contain dangerous bacteria, and brains may contain prions, the unique proteins which cause spongiform diseases like mad cow and Creutzfeldt-Jakob disease.

DelightedCooking is dedicated to providing accurate and trustworthy information. We carefully select reputable sources and employ a rigorous fact-checking process to maintain the highest standards. To learn more about our commitment to accuracy, read our editorial process.
Mary McMahon
By Mary McMahon

Ever since she began contributing to the site several years ago, Mary has embraced the exciting challenge of being a DelightedCooking researcher and writer. Mary has a liberal arts degree from Goddard College and spends her free time reading, cooking, and exploring the great outdoors.

Discussion Comments

By irontoenail — On Feb 10, 2014

@pastanaga - I think the thing is that offal all has very distinct flavors. I spend some time in a country where they really do use every part of the animal and so I've tried almost every type of offal there is to try. I'm not particularly fond of liver either, unfortunately, because it was considered a delicacy over there and people were always serving it to me as an honor.

But I love tripe. If it's cooked the right way it's very tasty. I was surprised at how good sheep feet are (although I don't know if they count as offal).

I don't particularly like brains, but I will eat them if I have to. And tongue is delicious. It's like pate or foie gras, which I do also like, in spite of the fact that it's usually made from bird liver.

Anyway, my point is that they all taste very different and have very different textures. If you don't like one kind of offal that doesn't mean you won't like other kinds.

By pastanaga — On Feb 09, 2014

@pleonasm - I absolutely can't stand offal. I've tried it and it always makes me want to throw up. Liver in particular just has this horrible texture and flavor and even the thought of it puts me off.

It wasn't prejudice either, because before I tried it, I always thought I would like it. My grandparents used to love it and would even tell stories about eating pork offal like brains and things when they were in Ireland.

By pleonasm — On Feb 08, 2014

I am actually quite fond of certain kinds of offal, but I grew up with a father who raised us a couple of beef steers each year so it was just a normal part of life to have liver or sweetbreads for dinner.

It actually comes in handy now that I live in the city, because I've noticed that the supermarket will often offer organ meat for a discounted price and it's much cheaper to get beef offal than to get beef steak, but to me they both taste just as good!

Mary McMahon

Mary McMahon

Ever since she began contributing to the site several years ago, Mary has embraced the exciting challenge of being a...

Learn more
DelightedCooking, in your inbox

Our latest articles, guides, and more, delivered daily.

DelightedCooking, in your inbox

Our latest articles, guides, and more, delivered daily.