The internal parts of an animal including brain, heart, kidney, liver, tongue and tripe.
The internal organs of the body that are removed when the body is "dressed" after slaughter. Can be divided into edible offal (heart, liver, kidney, etc.) and inedible offal (lungs, stomach and intestines) although the tripe may be saved from the stomach of cattle and in some countries most of the internal organs are considered edible.
Heart, kidneys, liver, lungs, spleen, sweetbreads, tongue, tripe, and so on; referred to in North America as variety meats.
viscera and trimmings of a butchered animal often considered inedible by humans
the edible, internal organs of an animal such as the heart, liver and kidneys
Edible internal organs of meat, poultry and game.
Variety meats of animals; brains, heart, kidney, liver, sweetbreads, tongue, tripe. (also called abats)
entrails of slaughtered animals, slaughterhouse by-products
Liver, hearts, kidneys, blood, brains and the other non-meat parts of animals, birds or fish that are edible. The redder the offal, the more iron it contains.
the inedible parts of a butchered animal removed in dressing it
The internal organs and innards of an animal or fish,...
The general term for parts of an animal other than Meat (muscle tissue).This includes internal edible parts of animals especially organs and glands andalso extremities such as feet, head, tongue and tripe. see Recipes: Faggots, Braised Liver & Onions, Hot Salad of Chicken Livers, Duck Liver & Chilli Salad
Offal is the entrails and internal organs of a butchered animal. The word does not refer to a particular list of organs, but includes most internal organs other than muscles or bones. Depending on the cultural context, offal may be considered as waste material that is thrown away, or as delicacies that command a high price.