Offal

Offal is the edible internal organs and other non-muscle parts of a butchered animal, also called organ meats or variety meats.

Offal refers to the edible internal organs and other non-muscle parts of a butchered animal, also called organ meats or variety meats. It has long been a staple in many global cuisines and is valued for its nutrition and culinary traditions.

What it is

Offal includes organs like liver, heart, kidneys, tongue, tripe, and brains, as well as parts such as stomach, lungs, sweetbreads, and trotters. The term can also refer more broadly to discarded animal parts or by-products, but in food contexts it means the edible variety meats.

Why it matters

Many offal cuts are nutrient-dense, rich in protein, iron, and vitamins—especially liver, which is high in vitamin A. However, offal is highly perishable and must be handled with care; some cuts, like liver, may not be recommended during pregnancy due to vitamin A content. Proper freshness and cooking are essential.

Key details

Cooking methods vary widely: tender organs can be grilled or fried, while tougher parts are often stewed, braised, or slow-cooked. Offal appears in dishes from British, European, Asian, and Latin American cuisines. In Canada, it is familiar in French-Canadian, British, South Asian, Caribbean, and East Asian cooking, sold through butchers and specialty grocers.