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A collective term for the entrails and organs of a butchered animal. Examples include organs such as tripe, tongue, intestines, brains, liver, kidneys, and thymus glands (also known as sweetbreads). Although many cultures (such as American food culture) have traditionally shied away from eating offal, mixed-organ meats have become more prevalent at restaurants and in butcher shops. Because some organs can contain dangerous bacteria, they must be handled with care to be eaten safely.