Plato de despojos

Poland

One of the staples of traditional Polish cuisine, krupnioki śląskie is a blood sausage made with smoked pork, pig's blood, and buckwheat, combined with salt, pepper, allspice, onions, garlic, and marjoram. The origins of this prized Silesian delicacy can be traced back to the late 18th century. Once enjoyed only on special occasions, the krupnioki blood sausages are nowadays available throughout the year and found in every Polish delicatessen. They are traditionally served hot, accompanied by bread, mustard, pickled vegetables, and a glass of strong Polish beer.

Krupnioki śląskie

Croatia

Krvavice are blood sausages produced mostly throughout continental Croatia, especially in the regions of Zagorje, Istria, Dalmatia, and Slavonija-Baranja. Apart from Croatia, the sausages are also commonly consumed in Slovenia and Serbia. They're made by cooking pork blood, skin, and offal with rice and either buckwheat, barley, or cornflour, unlike most other European blood sausages that use oats or oatmeal as fillers. However, there are numerous varieties of krvavice and every cook has his own recipe, so the ingredients may vary. The names also vary, and they're also called divenice, devenice, or kulenice. These sausages are traditionally consumed during winter when they are often accompanied by sauerkraut and a combination of boiled potatoes and saut&eacute;ed onions known as restani krumpir.

Krvavice

Kuchmachi is a Georgian dish made with kidneys, livers, lungs, spleens, and hearts of chickens, pigs, or beef. The offal is cooked with butter, onions, garlic, and seasonings such as bay leaves, black pepper, salt, and coriander, while some people like to add walnuts for extra flavor. The dish is usually served hot and garnished with pomegranate seeds on top.

Kuchmachi

Kuddelfleck is a Luxembourgish dish derived from the fact that in the past, no part of an animal went to waste. It is made with tripes which are coated in breadcrumbs, fried, then served with one of these two sauces &ndash; white wine sauce or a spicy tomato sauce. It is recommended to serve kuddelfleck with boiled potatoes on the side.

Kuddelfleck

Kukurec is a North Macedonian lamb specialty made with knitted lamb intestines, strips of lamb tripe, and sometimes lamb sweetbreads. The process of making this specialty from scratch is quite laborious, which is why many opt for buying one from a butcher&rsquo;s. Traditionally, well cleaned and boiled kukurec is roasted in an earthenware vessel along with chopped garlic, boiled carrots, bay leaves, dried mint leaves, mixed spices, seasonings, water, meat stock, and optionally wine for flavor. Zaprshka, or roux, consisting of a combination of flour, paprika, Bukovska pepper, and oil is added to the dish to thicken the sauce. This North Macedonian specialty is typically prepared for Easter, usually served with the cooking sauce or sour milk.

Kukurec

Kuzu kelle is an intriguing Turkish dish employing an unusual ingredient &ndash; the sheep&rsquo;s head. It is prepared in two traditional ways; boiled and served cold, known as kelle s&ouml;ğ&uuml;ş; or roasted and served hot, more familiar under the name tandur kelle. The cold variety is usually cut in thin slices and is generously covered in salt, parsley, and onions before serving. The roasted head is usually served straight from the oven, while still steaming, and the juicy parts are usually delicately separated by the cook and presented to guests. For the locals, the sheep&rsquo;s head is an authentic delicacy that is commonly enjoyed in local restaurants. It represents an exquisite meal because of the numerous pieces, each employing a different texture and flavor. The lean, firm tongue and the rich, juicy brain are usually considered to be special parts of the meal. If it is not served whole in restaurants and at local markets, where it is usually accompanied by a variety of vegetables, chili, and fresh herbs, sheep&rsquo;s head can be found at numerous food stalls, served as a snack inside buns or wraps. Locals prefer to consume it as a breakfast dish, eaten before they start their working day. For the tourists, however, the dish represents an unusual meal, not recommended for the faint-hearted, but for those who prefer to enjoy and taste authentic meals without prejudice.

Kuzu kelle

Italy

El lampredotto, que se dice que es tan antiguo como el Palazzo Vecchio y tan querido como la poesía de Dante, es la comida callejera favorita de Florencia y un manjar que no se encuentra en ningún otro lugar del mundo. Preparado durante siglos como una comida rápida, barata y fácil, el lampredotto es básicamente el cuarto estómago de una vaca (el abomaso), hervido hasta que esté tierno en un caldo aromático de cebolla, apio y tomate. Este plato parecido a los callos se prepara como un guiso sabroso y abundante que se usa tradicionalmente para los panini di lampredotto: sándwiches de panecillos rellenos de lampredotto en rodajas humeante y cubierto con una cucharada de salsa verde italiana con hierbas. Un verdadero clásico de la escena de la comida callejera florentina, el lampredotto se vende por toda la ciudad en numerosos puestos callejeros, mercados públicos, así como en paninotecas y bistrós.

Lampredotto

Libam&aacute;j is a creamy and velvety delicacy made from processed liver of a goose or a duck. This gourmet specialty can be found raw, tinned, or in jars. In Hungarian restaurants, goose liver is typically pan-fried and served in a variety of interesting combinations: with flamb&eacute;ed apples, caramelized pears, mushroom salad, rice, or mashed potatoes. Hungarian foie gras is world-famous, and the country is the world&rsquo;s second-largest foie gras producer.

Libamáj

La versión original de esta sopa clásica proviene de la tradición griega de Pascua, en la que se servía cordero asado como plato principal durante el almuerzo festivo de Pascua. Las partes del cordero que no eran aptas para asar se incorporaban a la magiritsa, y la sopa se consumía generalmente para romper la Cuaresma. Hoy en día se presenta en numerosas variedades que todavía se preparan principalmente con cordero, vísceras de cordero y verduras. Todos los ingredientes crean un caldo sabroso que se espesa con una salsa cremosa de huevo y limón, y luego se condimenta con varias especias y hierbas frescas. A pesar de las numerosas variedades, la magiritsa sigue siendo una parte importante de la tradición griega de Pascua.

Magiritsa

El mala mogodu es un plato tradicional sudafricano que consiste en estofado de tripa (mala) y revestimiento del estómago (mogodu). El plato se considera un manjar en Sudáfrica y suele servirse ligeramente al curry y acompañado de pap, dumplings, cebollas fritas o patatas nuevas. El mala mogodu a veces se enriquece con la adición de chiles verdes y rojos picantes, según las preferencias personales por la comida picante.

Mala suerte

Slovenia

Mavželj is a traditional dish originating from the Upper Carniola and Slovene Carinthia regions. The dish is usually made with a combination of pork (head, lungs, brains), cornmeal, onions, and spices. The offal is chopped and mixed with cooked polenta, spices, and saut&eacute;ed onions. The mixture is shaped into a fist-sized ball and wrapped in pork net before it's baked in special earthenware baking molds. In the past, the dish was made on holidays, and nowadays, it's also made with beef, turkey, chicken, or soy. If desired, eggs, bread, and rice can also be added to the mixture.

Mavželj

El menudo es una sopa tradicional mexicana de vísceras, cuyo ingrediente principal es la tripa de res. A menudo se condimenta con chiles, ajo, cebolla, limón y orégano, lo que crea un perfil de sabor rico y abundante. Aunque el menudo es, sin duda, un plato mexicano, aún se desconoce en qué parte del país se inventó. La zona norte afirma que proviene de sus granjeros que preparaban el plato con partes sobrantes de sus vacas. Otros afirman que se inventó en el centro de México. Independientemente del punto de origen geográfico, el hecho es que existen dos versiones de esta sopa: el menudo rojo y el menudo blanco. El menudo rojo es popular principalmente en el norte de México y Guadalajara, mientras que la versión blanca es popular en Sinaloa y el centro de México. Esta sopa, que se encuentra comúnmente en la mayoría de los restaurantes mexicanos, también se suele preparar para ocasiones especiales, ya que tarda entre 7 y 10 horas en cocinarse correctamente. Existe al menos desde la década de 1930, cuando se celebraban fiestas de menudo en Navidad, Año Nuevo y ocasiones festivas similares. El menudo se considera un remedio para todas las resacas, lo que no sorprende si se tiene en cuenta su sabor fuerte, rústico y picante. Es habitual acompañar la sopa con tortillas de maíz para mojar, adornarla con gajos de lima y servirla caliente, preferiblemente en tazones grandes.

Menudo

Spain

El menudo gitano es un plato tradicional español originario de Andalucía. También conocido como callos andaluces o callos gitanos, el plato se prepara generalmente con una combinación de callos, garbanzos, manitas de cerdo, jamón o tocino, cebollas, ajo, perejil, hojas de laurel, sal, pimienta y un sofrito elaborado con cebollas, tomates, morcilla, chorizo y aceite de oliva. Los ingredientes se cocinan hasta que estén tiernos y luego se mezclan con el sofrito para crear una salsa rica. El menudo gitano se sirve en un plato poco profundo con la morcilla encima. Curiosamente, los callos son más abundantes después de que la plaza de toros de Sevilla haya acogido una corrida de toros.

Menudo gitano

Molleja, also known as sweetbread, refers to the thymus (coraz&oacute;n or heart) and pancreas (cuello or neck) of beef cattle, with the former being smoother, less fatty, and more flavorful compared to the latter. Molleja is typically prepared one of two ways. It is either soaked overnight in water or milk, then boiled and grilled, or only grilled twice, first to precook and then to form a crispy outside. When perfectly prepared, the texture of molleja is crunchy on the outside and buttery on the inside. It is served as a starter sprinkled with salt and lemon juice.

Molleja

Momițe is a traditional offal dish originating from Romania, consisting of polenta-coated sweetbreads. The dish is usually made with a combination of lamb sweetbreads, eggs, vinegar, cornmeal, butter, and oil. The sweetbreads are rinsed and simmered over medium heat in water and vinegar. They are then dipped in cold water and cleaned of sinew and skin. The sweetbreads are dipped in whisked eggs and cornmeal, then slowly fried in butter over low heat on both sides until golden brown. Once done, momițe are typically served with peas and the garlic-based mujdei sauce on the side.

Momițe

Peru

El mondongo ayacuchano es un plato tradicional de casquería de la región Ayacucho del Perú. Se trata de un guiso picante que se compone de tripa de vaca y res, ajíes (sobre todo los picantes, que le dan su característico picante), cebollas, ajos y otros condimentos. El plato se cocina a fuego lento hasta que la tripa se ablanda. Suele ir acompañado de patatas u otros tubérculos y se sirve con arroz.

Mondongo ayacuchano

Morcilla a la parilla is a sausage dish that&rsquo;s prepared by grilling morcilla blood sausage. Every morcilla is different. Some are savory, seasoned with salt, pepper, garlic, and onion, and some are sweeter and have things like raisins, cloves, and nuts, so the dish is each time different depending on the sausage used. Also, because morcilla is a pre-cooked sausage, technically, it is only heated on the grill, not cooked. It can be eaten plain or spread on bread.

Morcilla a la parrilla

Morcilla de Burgos are blood sausages that are traditionally made in the province of Burgos. This is one of the many varieties of blood sausage, or black pudding, present all around the world. The recipe for this delicacy is fairly simple and uses only a few humble ingredients. An interesting fact about this recipe is that it doesn't actually involve any meat, since morcilla de Burgos is made by chopping and saut&eacute;ing the onions with butter, then combining them with rice, lard, blood, and spices. The mixture is then used to fill the sausage casings before being cooked. This sausage owes its flavor mostly to the spices used in its preparation, mainly pepper and paprika. It can be eaten as it is, but it's mostly consumed after being fried or saut&eacute;ed.

Morcilla de Burgos

As the name suggests, this Spanish sausage originates from Granada. It is made with a combination of pork belly, jowl, fat, blood, onions, salt, and spices such as oregano and paprika. This blood sausage variety is often used for tapas or consumed as a snack with bread and asparagus.

Morcilla de Granada

Morzello is a traditional dish hailing from Catanzaro. Known in local dialect as morzeddhu, it's made with calf's tripe and offal, tomatoes, hot peppers, bay leaves, olive oil, and oregano. The ingredients are simmered over low heat for at least a couple of hours. Traditionally, morzello is eaten with a local ring-shaped bread called pitta. The pitta is sliced open and the morzello is stuffed inside like a sandwich, known as morzello in pitta. In the past, the workers used to eat it during their morning breaks. Regarding morzello itself, there is a popular legend that attributes the dish to a widow named Chicchina who was hired to clean a courtyard after the slaughter, and instead of throwing the offal away, she used them to make Christmas dinner for her children, and morzello was allegedly created this way.