All about offal: the fine gourmet side of organ meats

Tripe or kidney, guts or giblets: offal are cooked, eaten and appreciated all over the world, and their taste fascinates the best chefs. Discover all about offal on Fine Dining Lovers! Via www.finedininglovers.com

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Kokoretsi (Κοκορέτσι) – Kalofagas

Kokoretsi or kokoreç is a dish of the Balkans and Anatolia consisting mainly of lamb or goat intestines, often wrapping seasoned offal, including sweetbreads, hearts, lungs and/or kidneys. The intestines of suckling lambs are preferred. Via www.kalofagas.ca

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Offal-y Good? | 2011 would be the year of offal

At the start of 2011, food critics and gourmet chefs predicated that 2011 would be the year of offal. Gordon Ramsay and Hugh Fearnly-Whittingstall. Via www.self-catering-breaks.com Related articles Offal 101: A Guide To Whole Animal Eating (huffingtonpost.com) A Passion for Palermo – it’s OFFAL (secretfoods.wordpress.com)

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