A recent article from Robert Sietsema at Eater.com highlights the varieties of offal, or organs, that are offered around the globe. Below are just a few of the nations and cuisines on which Sietsema touches. Be sure to visit the full blog to learn more.
Argentina: Parrilladas, which consist of an assortment of organ meats, is a very common dish in the South American country of Argentina. While it differs slightly from house to house and region to region, Parrilladas typically contain mollejas (aka sweetbreads), chinchulines (aka small intestines), and blood sausages with a hint of cumin. Kidneys and pickled tongue can sometimes be found on the table as well.
Russia: Shredded tongue salad with a heaping amount of mayonnaise is very common dish in Russian cuisine. Furthermore, the majority of ground meat will have heart and kidney amongst its components. Kholodets, which is a gelatin like dish that is created by boiling a pig’s feet and head, and then forming jello with an array of chicken parts, is a favorite amongst Russians.
Philippines: Filippino cuisine features far too many dishes with offal to mention on this list. Many stews and soups contain pork blood and a broth featuring a combination of pig ears, cheeks, and intestines. Deep Fried Pig feet are also a favorite across this island nation.
Mexico: Similar to the Philippines, Mexicans typically consumer a lot of offal. You can find organs in their tacos, quesadilla, or really any other Mexican dish. Tongues, tripe, eyeballs, ears, and head cheese are all quite common. Menudo, which is a tripe-based soup, is the Mexican version of a hangover cure.
France: French cuisine is the most organ-heavy cuisine on the European continent. Note that it was the French who first developed foie gras. Kidneys with creme, roasted bone marrow, and calf brains served with a black butter are all common dishes. Not to mention the delicacy which is tripes a la mode de Caen, a dish consisting of tripe served with apple brandy.