FabulousFusionFood's Cook's Guide for Offal Home Page

Stew of mixed offal Stew of mixed offal.
Welcome to the summary page for FabulousFusionFood's Cook's Guide entry for Offal along with all the Offal containing recipes presented on this site, with 273 recipes in total.

This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Offal recipes added to this site.

These recipes, all contain Offal as a major wild food ingredient.

Offal refers to the internal organs of an animal or fish and includes brain, liver, kidney, heart, tripe, lungs, thyroid, pancreas etc. In some instances it can also apply to an animal's extremities, such as head, tail, trotters, tongues and eyes. (see also Abats).

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 the cheapest parts of a carcass, only eaten by the poor.




The alphabetical list of all Offal recipes on this site follows, (limited to 100 recipes per page). There are 273 recipes in total:

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Air Fryer Chicken Livers
     Origin: Britain
Cawdel of Samoun
(Caudle of Salmon)
     Origin: England
Eliza Acton's Herodotus Pudding
     Origin: Britain
Air Fryer Liver and Sausage Curry
     Origin: Britain
Chaudyn for swanns
(Swan with Entrail Sauce)
     Origin: England
Estouffade de rognons à la Bretonne
(Breton-style Kidney Stew)
     Origin: France
Aliter Conchiclam Sic Facies
(Legumes, Another Way, Are Made Thus)
     Origin: Roman
Chewetts of flesh day
(Chewetts for Flesh Days)
     Origin: England
Fagato Alla Veneziana
(Venetian Liver)
     Origin: Italy
Aliter Cucumeres Rasos
(Peeled Cubumbers, Another Way)
     Origin: Roman
Chicharron de Cerdo
(Dominican Pork Crackling)
     Origin: Dominican Republic
Faggioli con le Cotiche
(Barlotti Beans with Pork Rinds)
     Origin: Italy
Aliter Haedus sive Agnus Syringiatus
(Boned Suckling Kid or Lamb, Another
Way)
     Origin: Roman
Chicharrónes
(Puerto Rican Pork Rinds)
     Origin: Puerto Rico
Faggioli con le Cotiche
(Barlotti Beans with Pork Rinds)
     Origin: San Marino
Aliter Vice Salsi
(Another Substitute for Saltfish)
     Origin: Roman
Chicken Gango
     Origin: Zimbabwe
Fagioli con le Cotiche
(Beans with Pork Rind)
     Origin: San Marino
Aliter [Iecinera] in Pulmonibus
(Another, of Lungs)
     Origin: Roman
Chicken Liver Paté
     Origin: France
Ffagod
(Pork Faggots)
     Origin: Welsh
Antiguan Rice Pudding
     Origin: Antigua
Chicken Stock
     Origin: Britain
Ffagod Cig Oen
(Welsh Lamb Faggots)
     Origin: Welsh
Azinkokoui aux Bloms
(Azinkokoui with Blom Sausages)
     Origin: Togo
Chopped Liver with Zhoug
     Origin: Jewish
Ffagod Traddodiadol
(traditional Faggots)
     Origin: Welsh
Bécassine Farcies sur des
Croûtons

(Stuffed Snipe on Croûtons)
     Origin: France
Civet of Hare
     Origin: Britain
Fierkelsjhelli
(Suckling Pig in Aspic)
     Origin: Luxembourg
Baabath
(Tripe Curry)
     Origin: Sri Lanka
Conchiclatus Pullus vel Porcellus
(Chicken or Suckling Pig Stuffed with
Legumes)
     Origin: Roman
Figgy 'Obbin
     Origin: England
Bajan Pepperpot
     Origin: Barbados
Coniglio in Porchetta
(Rabbit Stuffed with Pork)
     Origin: San Marino
Firigisi za Kuku
(Chicken Gizzard Appetizer)
     Origin: Tanzania
Bébélé
(Tripe and Plantain Stew)
     Origin: Guadeloupe
Consommé
     Origin: Britain
Foie au coco
(Liver with Coconut)
     Origin: Mayotte
Beef and Cabbage Soup
     Origin: Britain
Conynges in Cynee
(Rabbits in Blood and Vinegar Broth
with Onion)
     Origin: England
For to make noumbles in lent
(Stewed Fish Intestines for Lent)
     Origin: England
Beef and Pistachio Terrine
     Origin: Britain
Cooked Cockscombs
     Origin: Britain
For to make pomme doryes and other
thyngs

(How to Make Golden Apples and Other
Things)
     Origin: England
Beef Steak and Kidney Pudding
     Origin: Britain
Corate
     Origin: England
Francatelli Brown Gravy
     Origin: Britain
Beef Stock
     Origin: Britain
Corate II
     Origin: England
French Stuffing
     Origin: France
Belarusian Salad
     Origin: Belarus
Cornish Roast Sea Bass
     Origin: England
Fried Cod Roe
     Origin: Scotland
Bistec de Higado
(Beef Liver Steaks)
     Origin: Ecuador
Cotagrys
(Cockatrice)
     Origin: England
Fried Lamb’s Kidneys with Guinness
and Mushroom Sauce

     Origin: Ireland
Black Liver Pudding
     Origin: Ireland
Country Pork Terrine
     Origin: England
Fyletes in galyntyne
(Fillets in a Sauce of Meat Juices)
     Origin: England
Bloms
(Blom Meatballs)
     Origin: France
Courgette Charlotte with Veal
Sweetbreads and Ceps

     Origin: Andorra
Fyletus in Galentyne
(Fillets in a Sauce of Meat Juices)
     Origin: England
Bolo and Trotter Potjie
     Origin: Namibia
Cruton
(Savoury Custard)
     Origin: England
Game Terrine
     Origin: Britain
Botellum
(Small Black Puddings)
     Origin: Roman
Curranty 'Obbin
     Origin: England
Gees in hoggepot
(Hodge-podge of Geese)
     Origin: England
Boudin Créole
(Creole Black Pudding)
     Origin: French Guiana
Czech Liver Dumplings
     Origin: Czech
Gehiecks
(Offal Soup)
     Origin: Luxembourg
Boudin Créole Rouge
(Creole Black Pudding)
     Origin: Guadeloupe
Devilled Duck Liver and Wilding Apple
     Origin: Britain
Gelee of fleche
(Meat in Jelly)
     Origin: England
Brôn
(Brawn)
     Origin: Welsh
Devilled Kidneys
     Origin: Britain
Gizdodo
(Chicken Gizzards with Plantain)
     Origin: Ghana
Bruine Bonen met Rijst
(Brown Beans with Rice)
     Origin: Suriname
Dobrada
     Origin: Portugal
Green Pea and Liver Curry
     Origin: Sri Lanka
Bursen
     Origin: England
Dombrés haricots rouges
(Red Bean Dombrés)
     Origin: Guadeloupe
Guru
(Zimbabwean-style Tripe)
     Origin: Zimbabwe
Burseu
(A Dish of Minced Meat)
     Origin: England
Dominican Souse
     Origin: Dominica
Gustum de Holeribus
(Vegetable Relish)
     Origin: Roman
Burundian Isombe
(Cassava Leaf Stew)
     Origin: Burundi
Driblws
(Turkey Giblets, Chinese Style)
     Origin: Welsh
Gustum Versatile
(Turnover Antipasto)
     Origin: Roman
Cacen Waed Gwyddau
(Gooseblood Tart)
     Origin: Welsh
Drisheen
     Origin: Ireland
Guyana Black Pudding
     Origin: Guyana
Caldo de Mondongo
(Tripe Soup)
     Origin: Ecuador
Drisheen Sausage
     Origin: Ireland
Gynggaudy
     Origin: England
Camel Seekh Kabab
     Origin: Bangladesh
Durban-style Steak and Kidney Stew
     Origin: South Africa
Carri Tripes Gros Pois
(Butter Bean and Tripe Curry)
     Origin: Mauritius
Efo Riro
     Origin: Nigeria

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