The word 'offal' comes from the 14th century word meaning 'off falls' - those parts of an animal left after the carcass has been cut up. Although somewhat lacking in popularity in the UK, they are well-loved in France and the Mediterranean countries for their distinctive flavours and textures and as an excellent source of minerals and vitamins.

Most offal is very economical to buy, although some, such as calf's liver, are considered such delicacies that they are often only affordable as the occasional treat.

In this section, we take a look at each type of offal available, along with cooking tips and advice. However, whichever type you buy, it is essential to make sure it is fresh, and then cook it as soon as possible.

Related Articles

  • Offal Recipes