Celtnet Offal (Variety Meats) Recipes and Cookery, 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. Indeed, during Victorian times the 'pluck' of a sheep (liver, heart and lungs) were stewed and served with bread as a cheap and readily available street food. 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 Goat Meat Recipes
Goose and Duck Recipes Ham Recipes Lamb Recipes
Mutton Recipes Offal Recipes Pork Recipes
Guide to Roasting Turkey Recipes Veal Recipes

Alphabetical list of offal recipes follow (limited to 100 recipes per page). There are 450 recipes in total:


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A boiled suet pudding
     Origin: British
Boiled Calf's Head with Skin
     Origin: British
Cervelles en Matelote
     Origin: France
A Good Family Soup
     Origin: British
Boiled Calf's Head without Skin
     Origin: British
Chaudyn for swanns
(Swan with Entrail Sauce)
     Origin: England
Abacha Ncha
(Dried Cassava with Garden Eggs)
     Origin: Nigeria
Boiled Calf's Udder
     Origin: British
Cheap Gravy for Minced Veal
     Origin: British
Abak
(Palm Nut Soup)
     Origin: Nigeria
Boiled Marrowbones
     Origin: British
Cherry and Onion Stuffing
     Origin: British
Agerhøns i kål
(Partridge with Cabbage)
     Origin: Denmark
Boiled Tongue
     Origin: British
Chewetts of flesh day
(Chewetts for Flesh Days)
     Origin: English
Agidi Jollof
     Origin: Nigeria
Bonnach Gruan
(Cod Liver Bannock)
     Origin: Scotland
Chicken Liver Pâté with Grand Marnier
     Origin: British
Aliter Conchiclam Sic Facies
(Legumes, Another Way, Are Made Thus)
     Origin: Roman
Bors cu Perisoare
(Sour Soup with Meatballs)
     Origin: Romania
Chicken Liver Pâté with Tomato
     Origin: British
Aliter Cucumeres Rasos
(Peeled Cubumbers, Another Way)
     Origin: Roman
Botellum
(Small Black Puddings)
     Origin: Roman
Chicken Liver Paté
     Origin: France
Aliter Haedus sive Agnus Syringiatus
(Boned Suckling Kid or Lamb, Another Way)
     Origin: Roman
Boulangére Stuffing for Goose
     Origin: France
Chicken Simmered in Smen
     Origin: Morocco
Aliter Vice Salsi
(Another Substitute for Saltfish)
     Origin: Roman
Bourgeois Stuffing for Goose
     Origin: British
Chicken Stock
     Origin: British
Aliter [Iecinera] in Pulmonibus
(Another, of Lungs)
     Origin: Roman
Braised Beef
     Origin: British
Chitterlings
     Origin: American
An oat-pudding to bake
     Origin: British
Braised Ox Cheek
     Origin: British
Ciambella con Cibreo
(Cimabella con Cibreo)
     Origin: Italy
Ancient Haggis
     Origin: British
Braised Sweetbreads
     Origin: British
Cibreo
     Origin: Italy
Angus Potato Soup
     Origin: Scotland
Braised Topside of Beef
     Origin: British
Ciorba de Burta
(Romanian Tripe Soup)
     Origin: Romania
Apple and Calf's Foot Jelly
     Origin: British
Brawn
     Origin: British
Civet de Lapin aux Raisins
(Civet of Rabbit with Raisins)
     Origin: France
Arancini di Riso
(Rice 'Oranges')
     Origin: Italy
Broiled Kidneys
     Origin: British
Civet de Lapin aux Serpolet
(Civet of Rabbit with Wild Thyme)
     Origin: France
Aspic Jelly
     Origin: British
Broiled Ox-tail
     Origin: British
Civet de Lièvre aux Raisins
(Civet of Hare with Raisins)
     Origin: France
Avga me Sikotakia Poulion
(Eggs with Chicken Livers)
     Origin: Greece
Bun Bo Hue
(Spicy Beef Noodle Soup, Hue Style)
     Origin: Vietnam
Civet de Marcassin
(Civet of Young Boar)
     Origin: France
Bécassine Farcies sur des Croûtons
(Stuffed Snipe on Croûtons)
     Origin: France
Bursen
     Origin: England
Civet of Hare
     Origin: British
Bacon, Sausage and Black Pudding Pilaff
     Origin: Fusion
Burseu
(A Dish of Minced Meat)
     Origin: English
Civet of Venison
     Origin: British
Baked Beefsteak Pudding
     Origin: British
Cajun Paté
     Origin: Cajun
Civet of Wild Boar
     Origin: British
Bayerische Leberknoedelsuppe
(Bavarian Liver Dumpling Soup)
     Origin: Germany
Cajun Quiche
     Origin: Cajun
Civet of Wild Rabbit
     Origin: British
Beef and Cabbage Soup
     Origin: British
Calf's Feet Soup
     Origin: British
Classic Giblet Stuffing
     Origin: American
Beef Broth
     Origin: American
Calf's Liver and Bacon
     Origin: British
Clear Giblet Soup
     Origin: British
Beef Internal Soup
     Origin: Liberia
Calf's Liver aux Fines Herbes with Sauce Piquante
     Origin: British
Cod Sound Pie
     Origin: Canada
Beef Pasty
     Origin: British
Calf's Liver Larded and Roasted
     Origin: British
Cod sounds broiled with gravy
     Origin: British
Beef Steak and Kidney Pudding
     Origin: British
Calf's Tails Soup
     Origin: British
Cod Sounds en Poule
     Origin: British
Beef Steak Pudding
     Origin: British
Callos Vizcainos
(Tripe in Wine Sauce)
     Origin: Spain
Coda di Bue Brasato alla Olive
(Braised Oxtail with Black Olives)
     Origin: Italy
Beef, Kidney and Mushroom Pie
     Origin: British
Caribbean Oxtail Dinner
     Origin: Jamaica
Colas de Res
(Oxtail Stew)
     Origin: Jamaica
Belarusian Salad
     Origin: Belarus
Carri Tripes Gros Pois
(Butter Bean and Tripe Curry)
     Origin: Mauritius
Collared Calf's Head
     Origin: British
Black Liver Pudding
     Origin: Ireland
Carrot Soup I
     Origin: British
Collared Pig's Face
     Origin: British
Black Pudding and Mash Cakes
     Origin: British
Casserole de Faisan
(Casserole of Pheasant)
     Origin: France
Conchiclatus Pullus vel Porcellus
(Chicken or Suckling Pig Stuffed with Legumes)
     Origin: Roman
Black Pudding Stuffing for Duck
     Origin: British
Casserole of Tripe
     Origin: British
Boiled Calf's Feet and Parsley and Butter
     Origin: British
Cawdel of Samoun
(Caudle of Salmon)
     Origin: English

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Chilli Recipes

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

Recipe Information: 56

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

The Top 5 Organic Coffee Producers

By Ray Forrest | Published 2011-12-13 08:06:46 | 2011 Recipes and Cookery Articles |

Recipe Information: 56

There are a lot of different companies worldwide producing conventional and organic coffees. Let us take a closer look at a few of the top rated and highly acclaimed producers of organic coffee.

The Recipes of Ghana

By gwydion | Published 2008-04-28 21:20:37 | 2008 Recipes and Cookery Articles |

Recipe Information: 5

Ghana is one of the most fertile and productive of West African countries. It is also the inheritor nation of the Ga and Ashanti poeples, ancient rulers of West Africa. The cuisines of Ghana are diverse and characterized by he use of chillies, native spices and boiled eggs in the cooking. Here you will find two typical Ghanaian recipes.

US and UK Cookery Terms

By gwydion | Published 2008-04-22 22:04:54 | 2008 Recipes and Cookery Articles |

Recipe Information: 113

If you are from the US or the UK looking at a recipe from the other side of the Atlantic there are probably many unfamiliar terms in the recipes you encounter. This glossary brings together many of the culinary terms that differ between the tow sides of the Atlantic, making it easier for you to understand recipes from the other side of the pond.

The Origins of Biscuits and Cookies

By gwydion | Published 2008-08-22 15:53:26 | 2008 Recipes and Cookery Articles |

Recipe Information: 35

Learn a little about the origins of British biscuits and American cookies and how these classic baked goods differ from one another. Also presented is a recipe for a classic American chocolate chip cookie and a traditional British tea-time biscuit.

Classic Curry Recipes - Create the Perfect Curry

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

Recipe Information: 35

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.

How to Maximize your use of Mushrooms

By gwydion | Published 2008-05-01 19:43:21 | 2008 Recipes and Cookery Articles |

Recipe Information: 35

Mushrooms are an amazing foodstuff, neither plant nor animal but a whole kingdom of life all their own. Though many mushrooms are cultivated the vast majority can only be found in the wild. Here you find recipes for both wild and cultured mushrooms so that you can know how to get the best out of them...

Features Of The Keurig B70 Coffee Maker

By Jenny Tompsona | Published 2011-12-04 21:31:53 | 2011 Recipes and Cookery Articles |

Recipe Information: 114

The keurig b70 coffee maker is the top of the line model. Learn more about its features.

Bar Terminology and Bar Lingo - Bar Terms Every Good Bartender Needs To Know

By Reese Richards | Published 2011-11-15 16:14:14 | 2011 Recipes and Cookery Articles |

Recipe Information: 113

Just like every profession in the world, bartending has bar terms and bar terminology that every good bartender needs to know in order to perform their job well. If you're not 'up' on the bar lingo, you'll have trouble taking orders from customers who are 'in the know'.

The History of Chillies and Their Use as a Spice

By gwydion | Published 2008-10-29 08:18:24 | 2008 Recipes and Cookery Articles |

Recipe Information: 56

Chillies (chili, chilé, ají) is an amazing spice that originates in Central and Northern South America. It was unknown in the Old World until the early 1500 but by 1549 had made its way across the world from Europe through Africa, the Near East and had reached China and Japan. Learn about the history of the spread of chillies and why this is such an amazing spice.


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