Plato de despojos

Higado encebollado is a traditional dish that's popular throughout South America, especially in Mexico and Peru. It consists of beef liver and onions as the key ingredients. The liver is cut into thin slices, then seasoned with salt and pepper before it's saut&eacute;ed in oil with bell peppers, onions, and sometimes tomatoes. Once cooked, the dish is served hot, usually with rice or mashed potatoes on the side.

Higado encebollado

This Danish classic couples pig or beef hearts and a creamy, flavorful sauce. The hearts should be thoroughly cleaned and are usually sliced before they are shortly seared and then braised in a sauce that is enriched with saut&eacute;ed onions, which provide the essential sweetness. The dark, rich sauce is often toned down with a splash of whipped cream, or it can additionally be thickened with a flour roux. Hjerter i fl&oslash;desovs, translated as hearts and cream sauce, is typically accompanied by mashed potatoes.

Hjerter i flødesovs

United States

This Pennsylvania Dutch specialty - also called Susquehanna turkey or Pennsylvania Dutch goose - is a traditional New Year's Day dish for many Pennsylvania German families. It is made from pig's stomach stuffed with cubed potatoes and loose pork sausage, while other ingredients include cabbage, onions, and selected spices. In the Pennsylvanian language, it is known as seimaage, originating from the German saumagen (lit. sow's stomach). Hog maw was traditionally boiled, but it can also be baked or broiled, and it is drizzled with butter before being served, when it is usually topped with horseradish or stewed tomatoes.

Hog Maw

Isaw is a popular Filipino street food dish consisting of marinated, boiled, and grilled chicken and pork intestines which are usually coiled and skewered on a stick. Although similar, pork isaw is typically slightly larger and chewier than the chicken version. The marinade is usually prepared with soy sauce, oil, ketchup, garlic, and seasonings. Thoroughly cleaning and boiling the intestines before they are placed on a grill is an essential part of the preparation process because it eliminates all food-born pathogens. The dish is usually dipped in a vinegar-based sauce that is made with chili peppers and onions (sawsawan). Because it is one of the cheapest Filipino street food meals, the dish is extremely popular, and there are even street stalls called isawan, devoted entirely to the preparation of this specialty. Isaw is usually enjoyed as an afternoon snack, and apart from its popularity on the streets, due to its low price, it is also a staple food for numerous university students.

Isaw

Iscas de f&iacute;gado com cebolada is a traditional dish featuring liver, typically pork or beef, cooked with onions. The liver is marinated in a mixture of white wine, garlic, bay leaves, and sometimes vinegar, which helps to tenderize it and infuse it with flavor. The liver slices are then saut&eacute;ed and combined with caramelized onions, creating a rich and savory dish. This dish is often served with boiled potatoes or bread, making it a hearty and flavorful meal.

Iscas de fígado com cebolada

İşkembe Çorbası es una sopa de callos tradicional turca conocida por ser un excelente remedio para la resaca. Se compone de callos, agua, leche, harina, mantequilla y yemas de huevo. La sopa suele estar condimentada con sal y terminada con pimienta roja, vinagre y ajo, lo que le da un sabor intenso. Se recomienda servir la sopa mientras aún está caliente.

Prueba de İşkembe

Jelito is a traditional blood sausage. Prepared with pig&rsquo;s blood and ground pork meat (mainly head, belly, and offal) it incorporates lard and various spices such as marjoram and cumin. Many jelito variations also consist of grains or plain white buns, which provide a more compact consistency. Since it is a non-smoked sausage, it is traditionally boiled or fried before it is served alongside pungent mustard, horseradish, and cabbage.

Jelita

Jitrnice are one of the most common pork sausages in the Czech Republic. Although there are numerous regional varieties, they mostly consist of pork cuts, various internal organs, and pork liver. Depending on the tradition, some prefer to incorporate barley or soaked wheat buns in the basic mixture. The sausages are often seasoned with a variety of herbs and spices such as marjoram, allspice, garlic, and pepper. Jitrnice are usually large, they vary in color and consistency, but are distinguished by a wooden stick tied at each end. Although they can be fried or grilled and eaten as other sausage varieties, the Czechs prefer to enjoy them sliced, drizzled with vinegar, and served alongside freshly chopped onions.

Jitrnice

Kabab-e donbalan is a traditional offal dish originating from Iran. This type of kebab is usually made with a combination of lamb testicles, lemon juice, olive oil, salt, and pepper. The testicles are cut lengthwise, then mixed with olive oil, lemon juice, salt, and pepper. Once marinated, the testicles are threaded on skewers and grilled on both sides over hot coals. During the cooking process, they are basted with the marinade a few times. Once done, fresh lemon juice and sumac are sprinkled over the testicles, and kabab-e donbalan is served hot with bread and pickled vegetables on the side.

Kabab-e donbalan

Germany

Kalbsleber Berliner Art is a traditional dish originating from Berlin. The dish is usually made with a combination of calves' liver, flour, apples, butter, onions, oil, salt, and pepper. The onions are saut&eacute;ed in oil, while the apples are saut&eacute;ed in butter in another pan. The liver is rinsed, patted dry, sprinkled with flour, and browned in the pan where the onions have previously been saut&eacute;ed. Once browned on both sides, it's seasoned with salt and pepper and topped with onions and apples. This specialty from Berlin is traditionally served with mashed potatoes on the side.

Kalbsleber Berliner Art

Indonesia

El kaledo es una sopa tradicional indonesia originaria de la zona de Donggala-Palu, en Sulawesi Central. La sopa se prepara con patas de vaca y un caldo claro, pero aceitoso, que suele mejorarse con la adición de cebollas, chile y jugo de lima. La mejor parte del plato, según muchos, es la médula ósea, que se puede sacar con una cuchara o succionar con una pajita. Cuando se sirve, el kaledo se acompaña tradicionalmente con mandioca hervida o arroz.

Caledonia

Kanmuri yakitori, also known as tosaka or eboshi yakitori, is a traditional yakitori dish made with chicken comb or crown as the main ingredient. The meat is full of collagen, thick and tender. The chicken combs are placed on a skewer, then grilled until crispy. They are usually seasoned only with salt before the grilling process. This rare cut of chicken is not often found in restaurants or street stalls, so if you see it, make sure to give it a try. It's recommended to pair the dish with a cold beer on the side.

Kanmuri yakitori

Even though there are numerous regional varieties of this famous Polish blood sausage, it typically consists of pork offal, animal&rsquo;s blood, barley or buckwheat, and a variety of spices and fresh herbs. Kaszanka was probably created under the influence of German and Danish culinary traditions and was primarily enjoyed by the noblemen. The modern variety of kaszanka appeared later, and today, it is one of the most commonly consumed Polish sausages. Whether grilled, fried, or cooked, it is usually served alongside caramelized onions, potatoes, or sauerkraut.

Kaszanka

Pakistan

Originating from the Pakistani city of Karachi, kata-kat is a traditional dish made with a combination of different parts of meat, typically offal, such as kidneys, brain, testicles, hearts, liver, and lungs. The meat is combined with various spices such as coriander, ginger, mint, chilis, and garam masala, along with tomatoes, garlic, and onions. It is then cooked on a griddle and served with paratha or roti bread on the side.

Kata-kat

Kawa is a traditional yakitori dish made with chicken skin as the main ingredient. It's believed that the best part for this type of yakitori comes from the neck of the chicken, but other parts of the skin are also commonly used. The skin is cut into strips which are then seasoned with salt, placed on skewers, and grilled until golden. Due to the fact that chicken skin is high in fat, the flavor of kawa yakitori is very rich, while the texture is crispy on the exterior and soft inside. The dish can often be found in izakaya bars, where it's ideally paired with a cold beer on the side.

Kawa yakitori

Egypt

El kebda eskandarani o hígado de Alejandría es una especialidad alejandrina que consiste en hígado de res frito con condimentos picantes como comino, ajo, cardamomo y chiles. Se suele servir en sándwiches con salsa de tahini o solo, acompañado de arroz caliente, gajos de lima o pan de pita. Aunque no se sabe mucho sobre los orígenes de este plato, es muy popular en Alejandría, donde se puede encontrar en numerosos puestos de comida callejera o establecimientos de comida rápida, perfecto para un bocado rápido o para llevar.

Kebda Eskandarani

La kelle paça çorbası es una sopa tradicional turca elaborada con vísceras como ingrediente principal. Se coloca la cabeza de oveja o de cabra en una olla con agua, cebollas y sal, y luego se cuece lentamente hasta que la carne se desprende de los huesos. A algunas personas les gusta añadir un roux de mantequilla y harina a la sopa, seguido de un huevo batido, ajo y jugo de limón. También se pueden incluir en la sopa cuello, lengua y sesos de cordero. Se recomienda servir la sopa con verduras y mucho pan crujiente como acompañamiento.

Kelle paça çorbası

Considerado ampliamente como un excelente remedio para la resaca, el khashi es una sopa que se prepara hirviendo intestinos, callos, panza y otros órganos de la carne de res, como los riñones. También se pueden utilizar zanahorias, cebollas, pimientos morrones y diversas verduras. Una vez preparado el caldo, se puede añadir leche o trozos de pan remojados en leche a la olla junto con sal, pimienta y ajo picado. Se dice que el khashi se inventó cuando los pobres tuvieron que regalar toda su carne a los ricos, quedándose solo con los órganos, las cabezas y las pezuñas de los animales. Desde que se promocionó la sopa como un plato especialmente saludable, se hizo popular entre todas las clases sociales.

Jaspeado

Kimo or reba is a traditional yakitori-style dish made with chicken liver as the main ingredient. In order to prepare it, pieces of chicken liver are placed on skewers, then grilled until done. It is believed that the name reba yakitori is derived after the mispronunciation of the German word leber. The flavors of kimo are rich, musky, meaty, and sometimes even gamey, while the texture is creamy and smooth. It's recommended to serve kimo yakitori with tare sauce and a cold beer on the side, a combination that's often found in izakaya bars.

Kimo yakitori

Croatia

EspañolKoprtlica s pra&scaron;čevinom es un guiso tradicional de vísceras de la región de Novalja en la isla croata de Pag. La preparación comienza limpiando y preparando cuidadosamente los intestinos finos de cordero, que luego se blanquean y se disponen en forma de trenza. Esto se cocina con cortes de tocino de primera calidad (preferiblemente guanciale por su rico sabor) junto con papas, repollo negro y berza en una olla. La combinación se hierve a fuego lento para permitir que los sabores se mezclen y la salsa se espese ligeramente, creando una salsa moderadamente rica que complementa maravillosamente los ingredientes principales. Para servir, los intestinos trenzados se cortan en filetes y se acompañan de rodajas de tocino, las verduras y papas hervidas. A menudo se adorna con queso Pag rallado y unas gotas de aceite de oliva para realzar los sabores.