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Offal and Organ Meats
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Heart
Good source of CoQ10, B vitamins, and iron. Included in dishes like stuffed heart, grilled heart skewers, and heart stew.
Stomach
High in protein and vitamin B12. Prepared in recipes like tripe soup, stuffed stomach, and grilled stomach slices.
Oxtail
High in gelatin, low in fat. Used in oxtail soup, braised oxtail, and oxtail ragout.
Haggis
Rich in iron, fatty acids, and protein. Traditional Scottish dish made from sheep's offal, onion, oatmeal, and spices.
Liver
High in iron, vitamin A, and B vitamins. Popular in recipes like liver and onions, pâté, and foie gras.
Tongue
Nutrient-rich, high in calories and fatty acids. Prepared as tongue tacos, smoked tongue, and pickled tongue.
Blood
High in protein and iron. Featured in dishes such as blood sausage, black pudding, and blood tofu.
Chitterlings
High in protein and fat, good source of B vitamins. Common in soul food, prepared as boiled or fried chitterlings with vinegar-based sauce.
Tripe
Low in fat, high in protein. Included in menudo, tripe stew, and fried tripe.
Tail
Rich in protein and gelatin, used in tail stew, oxtail soup, and grilled tail.
Testicles
High in protein, a source of cholesterol. Popular in dishes like fried testicles, testicle stew, and testicles on skewers.
Pig's Feet
Rich in collagen and gelatin, low in fat. Prepared as pickled pig's feet, stewed pig's feet, and pig's feet jelly.
Spleen
Packed with protein, iron, and vitamins. Used in spleen sandwiches, fried spleen, and spleen sautés.
Intestines
A source of protein and fat. Used in chitlins, intestine hotpot, and stuffed intestines.
Brain
Contains omega-3 fatty acids, cholesterol, and vitamin B12. Served in brain fritters, brain curry, and scrambled brains.
Gizzards
High in protein, low in fat, source of selenium. Used in gizzard stew, fried gizzards, and grilled gizzards.
Udder
Contains fat, protein, and carbohydrates. Prepared as fried udder, udder soup, and breaded udder cutlets.
Sweetbreads
High in protein and fat, source of vitamin C and phosphorus. Cooked as breaded and fried sweetbreads, or in sweetbread terrine.
Kidney
Rich in protein, selenium, and iron. Used in steak and kidney pie, sautéed kidneys, and kidney bean salad.
Bone marrow
Rich in fat, particularly unsaturated fats, and contains iron and vitamin B12. Enjoyed roasted, on toast, or used in bone marrow soup.
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