Plat d''abats

Italy

Trippa alla Ragusana is a unique variety of Italian tripe dishes, originating from Sicily. It's made with a combination of tripe and unusual ingredients such as eggplants, walnuts, broth, almonds, cinnamon, sugar, and grated caciocavallo cheese. The tripe are cooked in olive oil with the broth for about one hour, and when almost done, the caciocavallo, eggplants, almonds, walnuts, cinnamon, and sugar are added to the pot. The dish is stirred and seasoned, then served piping hot.

Trippa alla Ragusana

Ce plat romain classique est composé de tripes mijotées dans une sauce tomate acidulée avec des herbes fraîches finement hachées. Le plat est en outre parfumé avec de l'ail et des oignons. Au moment de servir, il est recommandé de terminer le plat en le garnissant de fromage râpé comme le Parmigiano Reggiano ou le Pecorino Romano.

Tripe à la romaine

Trippa comoda is a traditional dish originating from Novara in Piemonte. The dish is usually made with a combination of olive oil, onions, celery, rosemary, tomatoes, tripe, butter, cinnamon, salt, and black pepper. The tripe is cleaned, boiled in salted water, drained, then added to the pan with saut&eacute;ed onions, celery, rosemary, and tomatoes. The butter, salt, pepper, and cinnamon are then added to the dish and cooked over medium heat until tender. Once done, trippa comoda is served hot, and if the sauce isn't thick enough, it can be thickened with potato starch.

Trippa comoda

Ubre asada is a Chilean dish that can be translated as grilled udder. In order to prepare it, fresh young cow's udders are sliced, seasoned, then grilled until they develop a golden color. If cooked properly, the udders should have a spongy and tender texture while the edges remain crispy. Cow's udders used in the dish are usually obtained after the cow slaughter, but they can also be bought from butchers and in supermarkets throughout the country. Ubre asada is also popular in Argentina, where it's known as ubre a la parrilla, and over there it's typically served with chimichurri.

Ubre asada

Hailing from Kazakhstan, ulpershek is a traditional meat specialty consisting of horse's heart, aortas, and fat. This dish is typically prepared in winter when Kazakhs customarily slaughter their animals, and it may also use mutton instead of horse parts. Traditionally, the animal parts are cooked in a kettle with a generous amount of fat. In Kazakhstan, there&rsquo;s a special custom where sisters-in-law come together and share this horse meat delicacy between themselves as an act of friendliness and unity. Ulpershek is also commonly enjoyed throughout the country.

Ulpershek

Verivorst is a traditional blood sausage and the country's national dish. It is a typical winter meal, usually served during the Christmas festivities, when piles of verivorst sausages are roasted together with potatoes and pork. The sausage consists of pig's blood, pork, barley, onions, allspice and marjoram. All of the ingredients are stuffed into a pig's intestine, and the sausage is typically accompanied by butter, sour cream, and sauerkraut on the side. For the best experience, verivorst should be topped with a zesty compote made from cranberries or lingonberries. Although cooking with blood might seem strange, there are varieties of verivorst in many other cultures and cuisines such as the Spanish morcilla, French boudin noir, and Irish black pudding.

Verivorst

Spain

Hailing from Cuenca, zarajos is an offal specialty that is prepared with marinated intestines of suckling lambs. The intestines are marinated in different combinations of olive oil, garlic, parsley, and salt. They are then wrapped around vine shoots, which act as skewers. Tightly wrapped clusters can then be fried in olive oil, roasted, or grilled. Zarajos are usually served as an appetizer or a tapa, and they usually come topped with a sprinkle of salt and a drizzle of lemon juice. This specialty is a staple in Cuenca, but they are also enjoyed in other parts of Castile&ndash;La Mancha.

Zarajos

China

Bien qu’elle soit originaire de la province de Chaozhou en Chine, la soupe aux abats de porc est aujourd’hui très populaire à Singapour. Ce plat se compose d’abats de porc, de tranches de porc, de lanières de légumes, de feuilles d’oignon et de poivre. Elle est souvent servie accompagnée d’œufs, de riz, de légumes, de tofu braisé ou d’une sauce spéciale préparée avec un mélange de sauce soja et de piments hachés. On pense que le secret d’un bon bouillon réside dans la combinaison de salé et de sucré provenant d’heures d’ébullition de légumes marinés et d’os de porc.

Zhu za tang

Poland

Żołądki z gęsi po siewiersku, or Siewierz-style goose stomachs, is a traditional dish made by simmering goose stomachs in a flavorful broth with onions, mixed vegetables (carrots, celery, parsley), spices, and herbs like bay leaf, peppercorns, and allspice. After briefly boiling, the stomachs are fried in goose fat with the vegetables and then stewed until tender. The sauce is thickened with a flour slurry, seasoned with garlic, and blended smooth. It&rsquo;s typically served with potatoes, dumplings, or condiments like mustard, horseradish, or lingonberries. This dish is a specialty from the town of Siewierz, where J&oacute;zefa Kubik, the owner and the cook of the Złota Gęś restaurant, created it. Żołądki z gęsi po siewiersku is included in the list of traditional dishes by the Polish Ministry of Agriculture and Rural Development.

Żołądki z gęsi po siewiersku

Zungenwurst is a traditional blood sausage that contains pieces of pickled tongues. It typically consists of a mixture of pork blood, fat, and pieces of pickled tongues, seasoned with ground pepper and (optionally) other strong spices. Usually, the blood sausage is entirely made of animal parts, containing no fillers or cereals. Since the sausage is typically cured and dried, it requires no cooking prior to its consumption. A common sausage in Austria as well, it can be consumed both hot and chilled, fried, or sliced in sandwiches. Its name is derived from the German words Zungen, meaning tongues in English, and Wurst, which translates to sausage.

Zungenwurst

Żymlok is a traditional Silesian blood sausage consisting of a mixture of pork blood, bread rolls, ground pork offal, onions, spices, and seasonings stuffed into intestines. The ground meat is cooked in meat broth and the bread rolls are soaked in the same broth before they are combined and added to the intestines. Bread rolls are called żymła in Silesian and bułka in Polish, hence the name of this sausage. Żymlok is usually flavored with aromatic spices such as marjoram, nutmeg, black pepper, bay leaves, allspice, and juniper berries. Although it appears to be a regular sausage, its consistency is similar to black pudding. It used to be traditionally prepared after St. Martin&rsquo;s Day, when pigs were slaughtered, and it was then served at various festivities. Not as popular as it once used to be, the sausage can be consumed hot or chilled, typically accompanied by caramelized onions and slices of bread.