Welcome to the Celtnet Offal Recipes Home Page

Welcome to Celtnet's Offal Recipes Page — Offal (sometimes know as 'speciality meats' in North America are the internal organs of animals: hearts, kidneys, liver, lungs, brains, pancreas, thymus (sweetbreads), uterus, testes, stomachs and intestines (blood, snouts, ears, tails, tongues and udders can also be added to the list). The origin of the term in English comes from the late 14th century terms of (off) and fal (fall); literally those part of an animal that fall off the butcher's block. As a result they were often seen as poor cuts of meat, only eaten by the poor. This has resulted in offal's poor press ever since. This veiw of offal as being bad for you or somehiow 'disgusting' has increased of late as we have moved away from the source of our meats. Certain offal also have high quantities of cholesterol (brains and liver most notably); though most people ignore the fact that some dietary cholesterol is necessary for a functioning nervous system. It's also forgotten that offal is a critical component of many delicacies (pâtés, containing liver being good examples). In Britain many traditional dishes such as liver and onions, tripe and brawn (made from pig's head meats set in jelly) are still commonly eaten. In those conutries where meat is a rarity offal provides a welcome source of protein. My grandmother was very traditional when it came to offal and would often prepare it and now it's my job it prepare the offal of the turkey (giblets, heart, kidneys, neck, liver) as a dish on Christmas Eve. My wife, being West African is used to using offal as a protein source. The truth is that many kinds of offal (hearts especially) are a source of hgh-quality and low fat protein that we should increas in our diets. Here you will find classic recipes for offal-based or offal-containing dishes sourced from countries all across the globe.

You can also browse the following types of meat-based recipes:

Meat-based Recipes
Beef Recipes Chicken Recipes Fish Recipes
Fowl-based Recipes Game Recipes Ham Recipes
Lamb Recipes Mutton Recipes Offal Recipes
Pork Recipes Veal Recipes

Alphabetical list of offal recipes follow (limited to 100 recipes per page). There are 130 recipes in total:


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Arancini di Riso
(Rice 'Oranges')
     Origin: Italy
Foi de Veau a la Lyonnaise
(Lyonnaise Veal Liver)
     Origin: France
Liver Dumpling Soup
     Origin: Germany
Avga me Sikotakia Poulion
(Eggs with Chicken Livers)
     Origin: Greece
French Sausage Meat Forcemeat
     Origin: France
Liver Goulash
     Origin: Germany
Bayerische Leberknoedelsuppe
(Bavarian Liver Dumpling Soup)
     Origin: German
French Stuffing
     Origin: France
Liver Marsala
     Origin: British
Beef Internal Soup
     Origin: Liberia
Fried Sweetbreads
     Origin: British
Liver Oporto
     Origin: Portugal
Beef, Kidney and Mushroom Pie
     Origin: British
Game Terrine
     Origin: British
Liver Oxyrhynchus
     Origin: Roman
Belarusian Salad
     Origin: Belarus
Gebackenes Euter
(Fried Cow's Udder)
     Origin: Germany
Liver Terrine
     Origin: British
Black Liver Pudding
     Origin: Ireland
Glazed Venison Pate
(Glazed Venison Paté)
     Origin: French
Liver with Coconut
     Origin: Mayotte
Black Pudding Stuffing for Duck
     Origin: British
Grilled Mackerel Kofta
     Origin: British
Liver with St George's Mushroom
     Origin: British
Braised Sweetbreads
     Origin: British
Haggis
     Origin: Scottish
Liver, Bacon and Mushrooms
     Origin: British
Braised Topside of Beef
     Origin: British
Hart rows
     Origin: English
Matura and Mahu
     Origin: Burundi
Brawn
     Origin: British
Herb-stuffed Beef Heart
     Origin: France
Mayiritsa
(Easter Soup)
     Origin: Greece
Cajun Paté
     Origin: Cajun
Home-made Liver Pâté
     Origin: British
Meat and Potato Stew
     Origin: Liberia
Cajun Quiche
     Origin: Cajun
Household Stock
     Origin: British
Meat Steamed in Rumen
     Origin: Montenegro
Carri Tripes Gros Pois
(Butter Bean and Tripe Curry)
     Origin: Mauritius
Hunter's Pâté
     Origin: British
Meat Stuffing for Duck
     Origin: British
Casserole of Tripe
     Origin: British
Irish Kidney Soup
     Origin: Ireland
Millefeuille of Spice-Marinated Foie Gras, Confit of Figs and Madeira Aspic
     Origin: French
Cervelles en Matelote
     Origin: France
Iscas com Elas
(Liver with Them)
     Origin: Portugal
Nigerian Spiced Mixed Meat Pepper Soup
     Origin: Nigeria
Cherry and Onion Stuffing
     Origin: British
Kafta de Sardine Grillé
(Grilled Sardine Kofta)
     Origin: Algeria
Nyama ya Figo
(Beef Steak and Kidneys)
     Origin: Tanzania
Chicken Liver Pâté with Tomato
     Origin: British
Kalbsbries Imperial
(Sweetbreads with Paprika Sauce)
     Origin: Germany
Ochsenschwanzsuppe
(Oxtail Soup)
     Origin: Germany
Chicken Liver Paté
     Origin: France
Kangchu Maroo
(Pig's Trotter Tshoem)
     Origin: Bhutan
Ogbono Soup
     Origin: Nigeria
Chicken Simmered in Smen
     Origin: Morocco
Khalyat Alkadba wal Gholoob
(Fried Liver and Heart)
     Origin: Libya
Osban
(Offal Sausages)
     Origin: Libya
Cordula
(Braided Lamb Intestiness)
     Origin: Italy
Kidney Royale
     Origin: British
Otong Soup
     Origin: Nigeria
Country Pâté
     Origin: British
Kidney Soup
     Origin: British
Oxtail Soup, Hamburg Style
     Origin: Germany
Country Terrine
     Origin: France
Kidneys in Red Wine
     Origin: British
Pâté Nadolig
(Christmas Pâté)
     Origin: Welsh
Courgette Charlotte with Veal Sweetbreads and Ceps
     Origin: Andorra
Kishke
(Stuffed Derma)
     Origin: Uzbekistan
Pastei Arennau ac Eidion
(Steak and Kidney Pie)
     Origin: Welsh
Creamed Sweetbreads
     Origin: British
Kontomire Stew
(Coco Yam Leaf Stew)
     Origin: Ghana
Pipis de Galinha
(Portuguese Chicken Giblets)
     Origin: Portugal
Czech Liver Dumplings
     Origin: Czech
Kyinkyinga
(Beef and Liver Kebabs)
     Origin: South Africa
Pistachio Nut Pâté
     Origin: Spain
Deep-fried Sweetbreads
     Origin: British
Le Me Tsolola
     Origin: Comoros
Polnische Jaegertopf
(Polish Hunter's Casserole)
     Origin: Germany
Devilled Duck Liver and Wilding Apple
     Origin: British
Leber Und Bratwurst Auflauf
(Liver & Sausage Casserole)
     Origin: Germany
Pot au feu de boeuf
(Beef Stew)
     Origin: France
Devilled Kidneys
     Origin: British
Leberknoedel
(Liver Dumplings)
     Origin: Germany
Potatoes Baked with Chicken Hearts and Mushrooms
     Origin: Moldova
Fagato Alla Veneziana
(Venetian Liver)
     Origin: Italian
Leek and Tripe Soup
     Origin: English
Poularde à la D'Albufera
(Chicken Albufera)
     Origin: Spanish
Faggots
     Origin: England
Leporem farsilem
(Stuffed Roast Hare with White Sauce)
     Origin: Roman
Poulet en Cocotte
(Chicken Casserole)
     Origin: France
Ffagod
(Faggots)
     Origin: Welsh
Lincolnshire Haslet
     Origin: England
Pourcelet farci
(Stuffed Suckling Pig)
     Origin: French
Ffagod Traddodiadol
(traditioanl Faggots)
     Origin: Welsh
Liver and Mushrooms with Fusili Pasta
     Origin: Italian
Firigisi za Kuku
(Chicken Gizzard Appetizer)
     Origin: Tanzania
Liver and Onions
     Origin: British

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How to Bake Without an Oven

By gwydion | Published 2008-08-21 19:05:07 | 2008 Recipes and Cookery Articles |

Recipe Information:

When thinking of cakes, everyone automatically imagines a recipe for baking. Yet, for hundreds of years before ovens became ubiquitous cakes were being steamed rather than baked. Here you will find a recipe for a classic steamed cake that you can prepare anywhere, even on the barbecue or whilst camping. Wow your friends by giving them a freshly-steamed cake the next time you go camping.

Fusion Foods and Fusion Cooking

By gwydion | Published 2008-12-30 08:06:37 | 2008 Recipes and Cookery Articles |

Recipe Information:

Fusion cooking is the blending of ingredients and cooking techniques from different areas of the globe. Though most people thing of Asian-influenced dishes as being typically 'Fusion' modern Fusion cuisines can represent dishes influenced by the foods of any region of the world. Though South-east Asian, African, Middle Eastern and Indian influences tend to predominate. Here you will learn a little more about fusion cookery and will be presented with a classic Australian fusion dish.

Review of 'Leiths Cookery Bible'

By gwydion | Published 2008-04-15 18:54:39 | 2008 Recipes and Cookery Articles |

Recipe Information:

Prue Leiths' 'Leiths Cookery Bible' is one of those books that you never new you couldn't do without. It is the one cookery book that you need on your bookshelf (not that it will stay there very long). To find out why this book is so indispensible why not read the review now?

Classic Curry Recipes - Create the Perfect Curry

By gwydion | Published 2008-10-24 11:54:49 | 2008 Recipes and Cookery Articles |

Recipe Information:

A curry in a South Asian or Southeast Asian dish of meat or vegetables cooked in a spiced gravy. The traditions of classic curries lie in India (and the name derives from there) but these days curries have become a truly international dish. Here a classic spice blend and classic curry made from it is presented.

Making the most of Game - Braising Venison

By gwydion | Published 2008-11-19 18:36:19 | 2008 Recipes and Cookery Articles |

Recipe Information:

Game is one of the oldest meat types that humans have ever used. However, game animals tend to be very lean and need to be cooked carefully. This article provides some information about game animals and a recipe for cooking venison by braising slowly in dark beer.

Ice Creams and Sorbets – Freezing as a Cooking Technique

By gwydion | Published 2008-05-27 18:59:27 | 2008 Recipes and Cookery Articles |

Recipe Information:

Freezing is often ignored as a cookery technique, yet where would we be without those cold delights of ice creams, sorbets, sherbets and granaches? Here you will find recipes for classic ice cream and a classic sorbet. I hope that you will come to accept that chilling is also is also a valid and vital form of cookery.

Great Desserts of Britain

By gwydion | Published 2008-09-15 16:27:27 | 2008 Recipes and Cookery Articles |

Recipe Information:

British cookery is often treated as 'poor relation' in terms of European cuisine. And whilst this may well have been true in the past, there has always been one area of cookery where Britain has always excelled... the production of desserts. Here you will find recipes for two classic British desserts.

Chilli Recipes

By gwydion | Published 2008-02-27 21:57:49 | 2008 Recipes and Cookery Articles |

Recipe Information:

Chillies are a South American fruit, unknown to the rest of the world before 1492. Learn about this amazing spice and find two rather unusual chilli-based recipes for a jam and a sorbet

Hot and Cold Soups

By gwydion | Published 2008-06-23 22:05:50 | 2008 Recipes and Cookery Articles |

Recipe Information:

The thought of a cold or chilled soup sends shivers up the spines of many diners. After all, soups are meant to be hot aren't they. But, just as a good hot soup can warm you up on a cold winter's day a chilled soup can also serve to soothe the palate and cool you on a hot summer's day. A century ago chilled soups were all the rage, and though we don't tend to make them much these days, there recipes are much in need of a revival. Here a classic hot soup is compared with a chilled soup.

West African Vegetarian Pepper Soup with Black-eyed Bean Cakes

By gwydion | Published 2008-02-05 20:12:08 | 2008 Recipes and Cookery Articles |

Recipe Information:

The recipe here for moy-moy with pepper soup gives a vegetarian version of the classic West African 'pepper soup' (chilli-based stew). The moy-moy (or steamed black-eyed bean cakes) represent a Nigerian classic that's typically steamed in banana or plantain leaves. I've adapted the recipe to make them more muffin-like (which is better in terms of providing a substantial vegetarian meal).


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