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9: Offal Identification and Fabrication

  • Page ID
    20810
    • Marshall Welsh & William R. Thibodeaux
    • Finch Henry Job Corps Center & Nicholls State University
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    Offal, also referred to as variety meats, is the name for internal organs and entrails of a butchered animal. The word does not refer to a particular list of edible organs, which varies by culture and region, but includes most internal organs excluding muscle and bone. Some cultures shy away from offal as food, while others use it as everyday food or in delicacies.

    • 9.1: Introduction to Offal Identification and Fabrication
      Some offal dishes are considered delicacies in international cuisine. This includes foie gras, pâté, and sweetbreads. Other offal dishes remain part of traditional regional cuisine and may be consumed especially in connection with holidays such as the Scottish tradition of eating haggis on Robert Burns Day. Intestines are traditionally used as casings for sausages. In South Louisiana pork offal is necessary for the making of Boudin Blanc and Noix.
    • 9.2: Classroom Preparation Assignment - Offal

    Thumbnail: Sausages from Réunion Island. (CC BY-SA 3.0 Unported; David Monniaux via Wikipedia)


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