Plat d''abats

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

L'İşkembe Çorbası est une soupe de tripes turque traditionnelle, réputée pour être un excellent remède contre la gueule de bois. Elle est composée de tripes, d'eau, de lait, de farine, de beurre et de jaunes d'œufs. La soupe est généralement assaisonnée de sel et agrémentée de piment rouge, de vinaigre et d'ail, ce qui lui donne une saveur prononcée. Il est recommandé de servir la soupe encore chaude.

Ça sent le maïs

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

Le kaledo est une soupe traditionnelle indonésienne originaire de la région de Donggala-Palu, dans le centre de Sulawesi. La soupe est préparée avec des pieds de vache et un bouillon clair mais huileux, généralement rehaussé par l'ajout d'oignons, de piment et de jus de citron vert. La meilleure partie du plat, selon beaucoup, est la moelle osseuse, qui peut être récupérée à la cuillère ou aspirée avec une paille. Lorsqu'il est servi, le kaledo est traditionnellement accompagné de manioc bouilli ou de riz.

Kalédo

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

Le kebda eskandarani ou foie d'Alexandrie est une spécialité d'Alexandrie composée de foie de bœuf frit avec des assaisonnements épicés tels que du cumin, de l'ail, de la cardamome et des piments. Il est généralement servi en sandwich avec une sauce au tahini, ou seul, accompagné de riz chaud, de quartiers de citron vert ou de pain pita. Bien que l'on ne sache pas grand-chose sur les origines de ce plat, il est extrêmement populaire à Alexandrie, où on le trouve dans de nombreux stands de restauration rapide ou dans des fast-foods, parfait pour une bouchée rapide ou une commande à emporter.

Kebda Eskandarani

La Kelle pa&ccedil;a &ccedil;orbası est une soupe turque traditionnelle à base d'abats comme ingrédient principal. La tête de mouton ou de chèvre est placée dans une casserole avec de l'eau, des oignons et du sel, puis la soupe est cuite lentement jusqu'à ce que la viande se détache des os. Certaines personnes aiment ajouter un roux de beurre et de farine à la soupe, suivi d'un œuf battu, d'ail et de jus de citron. Le cou, la langue et la cervelle d'agneau peuvent également être inclus dans la soupe. Il est recommandé de servir la soupe avec des légumes verts et beaucoup de pain croustillant à côté.

Kelle pas de maïs

Considéré comme un excellent remède contre la gueule de bois, le khashi est une soupe préparée en faisant bouillir des intestins de bœuf, des tripes, du jarret et d'autres organes tels que des reins. On peut également utiliser des carottes, des oignons, des poivrons et divers légumes verts. Une fois le bouillon préparé, on peut y ajouter du lait ou des morceaux de pain imbibés de lait, du sel, du poivre et de l'ail haché. On dit que le khashi a été inventé lorsque les pauvres devaient donner toute leur viande aux riches, ne leur laissant que les organes, la tête et les sabots des animaux. Depuis que la soupe a été promue comme un plat particulièrement sain, elle est devenue populaire dans toutes les classes sociales.

Khach

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

Le ragoût d'abats traditionnel de la région de Novalja, sur l'île croate de Pag, est préparé à partir d'abats d'agneau. La préparation commence par le nettoyage et la préparation minutieux des intestins d'agneau, qui sont ensuite blanchis et disposés en tresse. Le ragoût est cuit avec des morceaux de bacon de première qualité (de préférence du guanciale pour sa saveur riche) ainsi que des pommes de terre, du chou noir et du chou vert dans une casserole. Le mélange est mijoté lentement pour permettre aux saveurs de se mélanger et à la sauce de s'épaissir légèrement, créant une sauce moyennement riche qui complète à merveille les ingrédients principaux. Pour servir, les intestins tressés sont coupés en steaks et accompagnés de tranches de bacon, de légumes et de pommes de terre bouillies. Il est souvent garni de fromage de Pag râpé et de quelques gouttes d'huile d'olive pour rehausser les saveurs.