Offal Dish

France

Pieds paquets, meaning feet and packets of tripe, is one of the finest and most unique dishes of Proven&ccedil;al cuisine. The dish is a specialty of Marseille and Sisteron, consisting of stewed lamb's feet and tripe that are filled with carrots, garlic, onions, salt pork, and herbs. Slowly simmered, the meat becomes so tender that it almost melts in the mouth. Originally, pieds paquets was invented out of poverty, in times when meat was scarce and every part of the animal had to be used. Today, chefs from Sisteron suggest that the dish should be prepared a day in advance, and it is recommended to cook it for at least seven hours.

Pieds paquets

Nepal

Pukala is an unusual, traditional Nepalese dish consisting of boiled and fried water buffalo meat. The dish is especially popular in the Kathmandu Valley. A variety of meat such as liver, tripe, spleen, kidneys, pancreas, and small intestines is boiled in water, sliced into smaller pieces, then fried in pans. Pukala is an important staple during various festivals and weddings, traditionally consumed after the main course and before dessert.

Pukala

Revolcado is a Guatemalan curried stew consisting of a small pig's head and entrails, tomatoes, tomatillos, bell peppers, chiles guaques (Guatemalan chiles), garlic, onions, and annatto. The sauce is sometimes thickened with corn flour, and the stew is typically served as a comforting and nourishing winter dish.

Revolcado

Italy

Rigatoni con la pajata is a classic dish of the Roman cucina povera. La pajata is a term referring to intestines of calves who were only fed with their mothers' milk and have never eaten grass. The intestines are cleaned and skinned, but the milk they drank is left inside - when cooked, the combination of the heat and the enzymes coagulates it, thus creating a thick, creamy, ricotta-like sauce. Nowadays there are not many places that keep this dish on their menus, but those who do have their devotees, claiming that the pajata cooked with onions, celery, carrots, tomatoes, white wine, lardo, and spices served over rigatoni is a true delicacy. Traditionally in the past, each person was served two portions of boiled rigatoni with the sauce and grated pecorino.

Rigatoni con la pajata

Ri&ntilde;&oacute;n or kidney is a piece of beef offal that&rsquo;s a favorite of few. It needs a thorough cleaning before grilling, which includes removing fats and veins and soaking it in water, vinegar, or lemon juice. It can be grilled whole, without its membrane, sliced in half or into more pieces but always over high heat, so a crust forms on the outside. It is served with lemon slices and salt for sprinkling over.

Riñón

Spain

Served in most tapas bars in Spain, but also as a main dish in many households, ri&ntilde;ones al Jerez is a dish made with veal or lamb kidneys, onions, garlic, olive oil, and local sherry from Jerez. Before serving, the dish is usually garnished with chopped parsley. When served as a main meal, it is commonly accompanied by rice or pasta.

Riñones al Jerez

Rognone in umido is a traditional offal dish originating from Lazio. The dish is usually made with a combination of tomatoes, onions, red wine, lard, calf's kidneys, parsley, salt, and black pepper. The kidneys are sliced, cooked in water over low heat for a few minutes, and then drained. The tomatoes are blanched, peeled, and chopped. The onions are fried in lard until soft and mixed with the tomatoes. The mixture is simmered until the tomatoes start to fall apart, and the kidneys and wine are then added to the pan. Once the alcohol has evaporated, the dish is seasoned with salt and pepper, simmered for a few more minutes, garnished with parsley, and served warm.

Rognone in umido

Rognoni trifolati is a traditional offal dish that's especially popular in Emilia-Romagna. The dish is usually made with a combination of veal or sheep's kidneys, olive oil or butter, parsley, lemon peel, salt, pepper, and a bit of Marsala. The kidneys are skinned, cut, and placed into a combination of boiling water and lemon juice. They are then drained, cut into slices, and cooked in olive oil or butter with grated lemon peel and seasonings. Once the kidneys become tender, the Marsala is added to the pan until it reduces to half of its volume. Rognoni trifolati are traditionally served sprinkled with heaps of chopped parsley.

Rognoni trifolati

One of the flagship dishes of brasserie cuisine, rognons de veau &agrave; la Bordelaise is a classic French dish of veal kidneys in a Bordelaise sauce. The dish can be prepared on the stove or in the oven, depending on the recipe, and the main ingredients typically include veal kidneys, Bordeaux wine, shallots, onions, carrots, bouquet garni, bone marrow, cr&egrave;me fra&icirc;che, parsley, butter, salt and pepper for seasoning, and flour to thicken the sauce. Tomatoes, mustard, and mushrooms can also be included. The dish can be served with either mashed potatoes or rice or even crusty French bread, which can mop up the rich sauce.

Rognons de veau à la Bordelaise

Rognons de veau &agrave; la cr&egrave;me is a classic French dish featuring veal kidneys cooked in a creamy sauce. It is celebrated for its rich, savory flavors and delicate texture. The primary ingredients include veal kidneys, cr&egrave;me fra&icirc;che, butter, champignons, shallots or onions, Cognac, and seasonings such as salt and pepper. The sauce is often thickened with cornstarch and can include herbs like parsley and mushrooms. This dish is often served with rice, mashed potatoes, or crusty French bread to soak up the delicious sauce.

Rognons de veau à la crème

Rognons de veau &agrave; la moutarde is a classic French dish featuring veal kidneys cooked in a creamy mustard sauce. Known for its rich, savory flavors and delicate texture, it is a staple in traditional French cuisine. The main ingredients include veal kidneys, old-fashioned mustard, cr&egrave;me fra&icirc;che, butter, shallots or onions, white wine or Cognac, and seasonings such as salt and pepper. Stock, flour, mushrooms, Pinot Noir wine, and herbs like parsley can also be included. The flavor profile of rognons de veau &agrave; la moutarde is rich and creamy, with a thick, luxurious sauce that balances the creaminess of the heavy cream with the tanginess of the mustard. This dish is often served with rice, mashed potatoes, or crusty French bread to soak up the delicious sauce.

Rognons de veau à la moutarde

Rognons de veau &agrave; la Proven&ccedil;ale is a French dish of veal kidneys in a Provencal sauce. The main ingredients are veal kidneys, tomatoes, garlic, shallots, white wine, bouquet garni, oil, butter, pepper, and salt. Depending on the recipe, extra vegetables, such as zucchini and bell peppers, can also be included. Mashed potatoes, rice, or pasta are usually served alongside the kidneys.

Rognons de veau à la Provençale

Rognons de veau saut&eacute;s au Mad&egrave;re is a rustic French dish of sauteed veal kidneys in a Madeira sauce. The main ingredients are veal kidneys, butter, veal stock, Madeira wine, shallots, oil, pepper, and salt. Depending on the recipe, flour or cornstarch, mushrooms, cr&egrave;me fra&icirc;che, mustard, and parsley can also be included. Saut&eacute;ed apples, mashed potatoes, or rice can be served alongside.

Rognons de veau sautés au Madère

Finland

R&ouml;ssypottu is a traditional stew originating from the Oulu region. This simple stew is prepared with a combination of potatoes (pottu), smoked bacon, onions, allspice, salt, black pepper, and blood sausage (r&ouml;ssy). The ingredients are cooked in a pot, and when the meat and potatoes are almost done, sliced blood sausage is added to the pot to simmer for a while. Once done, the stew is traditionally served with buttered rye bread on the side.

Rössypottu

Sabodet is a traditional sausage, particularly popular in the Lyon region. It is known for its unique and robust flavor, which is achieved through a combination of pork head, snout, and other flavorful cuts, seasoned with various spices. This sausage is quite rich and is typically enjoyed during the winter months. The preparation of Sabodet involves a meticulous process. The pork is finely chopped and mixed with seasoning, which often includes garlic, wine, and various herbs and spices. This mixture is then stuffed into natural casings and cooked slowly to develop its deep, hearty flavor. The sausage can be served in several ways but is most commonly simmered or boiled and then served hot, often accompanied by potatoes or lentils, which complement its rich taste.

Sabodet

Sa cordula is a traditional Sardinian dish made from lamb or goat intestines, reflecting the island's deep pastoral roots and resourceful culinary heritage. The name "cordula" refers to the braided shape of the dish, created by meticulously cleaning and weaving the intestines into a plaited structure. Often prepared for festivals and special occasions, this dish is cherished for its bold flavors and unique preparation. The intestines are carefully cleaned and braided into a cord-like shape, a process that requires skill and patience, passed down through generations. It is then threaded into an S shape onto a spit and roasted over low heat for approximately 2 hours. During cooking, salt is added to enhance the flavor. Typically served as a main course, sa cordula is often accompanied by roasted potatoes, polenta, or Sardinian bread like carasau. It pairs wonderfully with a robust red wine such as Cannonau di Sardegna, which complements the dish's intense flavors.

Sa cordula

Called sang cheong in Singaporean, pig fallopian tubes are considered a delicacy in Singapore. A common way to prepare these innards is to stir-fry them with ingredients such as kung pao sauce, vegetables (onions, garlic, and ginger), and sambal chili sauce. Once fried, the slices of pig fallopian tubes become somewhat crunchy and springy, similar to pig&rsquo;s intestines. The flavor of this dish comes from the sauce and not from the meat because the fallopian tubes are quite bland and almost flavorless. In Singapore, eating pig fallopian tubes is thought to be beneficial for a woman&rsquo;s fertility.

Sang cheong

S&acirc;ngerete is a type of traditional Romanian blood sausage, which is typically boiled. It consists of a mixture of pork blood combined with ground pork meat, fat, and spices. Often seasoned with garlic, thyme, allspice, coriander, or nutmeg, the sausage can also contain boiled rice as a filler. Romanian blood sausages are also called c&acirc;rnaţi cu s&acirc;nge, from the Romanian s&acirc;nge, meaning blood in English. Due to the pork blood, the sausages are very juicy and have an exquisite flavor. Although each region in Romania has its own version of blood sausages, they are especially popular in Transylvania. In Romania, blood sausages are traditionally eaten during Christmas.

Sângerete

Chile

S&aacute;nguche de potito is a traditional sandwich originating from Chile, and it's especially popular in Santiago. The sandwich usually consists of a marraqueta bun that's filled with fried onions, beef or pork intestines, or meat from cow's rectum. The meat is cooked until tender and juicy, and it's then mixed with fried onions and stuffed into the bun. Chorizo sausage is often added to the sandwich, while common condiments include mayonnaise, ketchup, or salsa pebre. The sandwich dates back to the mid-19th century, following the development of the first railroad from Santiago to Valparaiso, when street vendors needed to make fast and hearty food that was easy to eat and prepare.

Sánguche de potito

Indonesia

Sate kere is a traditional dish and a type of satay associated with Solo city (Surakarta). The name of the dish literally means poor man's satay because in the past, satay was an expensive dish prepared with beef or chicken, so the poor learned to make it with leftover offal or tempeh gambus, a byproduct of making tofu. The pieces of offal or tempeh gambus are placed on skewers, then grilled. When served, sate kere is traditionally accompanied by a special peanut sauce with chili peppers and shallots. Although it's inexpensive, sate kere is the favorite dish of Indonesian President Joko Widodo.