Plat d''abats

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

Souvent considéré comme aussi vieux que le Palazzo Vecchio et aussi apprécié que la poésie de Dante, le lampredotto est le plat de rue préféré des Florencens et un mets délicat que l'on ne trouve nulle part ailleurs dans le monde. Préparé depuis des siècles comme un repas rapide, bon marché et facile à préparer, le lampredotto est en fait le quatrième estomac d'une vache (la caillette), bouilli jusqu'à ce qu'il soit tendre dans un bouillon aromatique d'oignons, de céleri et de tomates. Ce plat ressemblant à des tripes est préparé comme un ragoût savoureux et copieux qui est traditionnellement utilisé pour les panini di lampredotto - des sandwichs au pain garnis de lampredotto fumant et tranché, garnis d'une cuillerée de sauce aux herbes italienne salsa verde. Véritable classique de la cuisine de rue florentine, le lampredotto est vendu dans toute la ville dans de nombreux stands de trottoir, sur les marchés publics, ainsi que dans les paninotecas et les bistrots.

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 version originale de cette soupe classique est issue de la tradition pascale grecque, selon laquelle l'agneau rôti était servi comme plat principal lors du déjeuner festif de Pâques. Les parties de l'agneau impropres à la cuisson étaient ensuite incorporées dans la magiritsa, et la soupe était généralement consommée pour rompre le carême. Aujourd'hui, elle existe en de nombreuses variétés, principalement préparées avec de l'agneau, des abats d'agneau et des légumes. Tous les ingrédients créent un bouillon savoureux, épaissi avec une sauce crémeuse aux œufs et au citron, puis assaisonné de diverses épices et herbes fraîches. Malgré ses nombreuses variétés, la magiritsa reste un élément important de la tradition pascale grecque.

Magiritsa

Le mala mogodu est un plat traditionnel sud-africain composé de tripes mijotées (mala) et de muqueuse gastrique (mogodu). Ce plat est considéré comme un mets délicat en Afrique du Sud et il est généralement servi légèrement au curry et accompagné de bouillie, de boulettes, d'oignons frits ou de pommes de terre nouvelles. Le mala mogodu est parfois enrichi de piments verts et rouges piquants, selon les préférences personnelles en matière de nourriture épicée.

Petit mogodu

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

Le menudo est une soupe d'abats traditionnelle mexicaine dont l'ingrédient principal est la tripe de bœuf. Elle est souvent assaisonnée de piments, d'ail, d'oignon, de citron vert et d'origan, créant un profil de saveur riche et copieux. Bien que le menudo soit sans aucun doute un plat mexicain, on ne sait toujours pas dans quelle partie du pays il a été inventé. La région du nord prétend qu'il vient de leurs agriculteurs qui préparaient le plat à partir des restes de leurs vaches. D'autres prétendent qu'il a été inventé dans le centre du Mexique. Quel que soit le point d'origine géographique, il n'en demeure pas moins qu'il existe deux versions de cette soupe : le menudo rojo et le menudo blanco. Le menudo rojo est surtout populaire dans le nord du Mexique et à Guadalajara, tandis que la version blanche est populaire à Sinaloa et dans le centre du Mexique. Couramment trouvée dans la plupart des restaurants mexicains, la soupe est également souvent préparée pour des occasions spéciales, car il faut entre 7 et 10 heures pour que la soupe cuise correctement. Elle existe depuis au moins les années 1930, lorsque des fêtes de menudo étaient organisées à Noël, au Nouvel An et à d'autres occasions festives similaires. Le menudo est souvent considéré comme un remède contre la gueule de bois, ce qui n'est pas surprenant compte tenu de ses saveurs copieuses, rustiques et épicées. Il est courant d'accompagner la soupe de quelques tortillas de maïs pour y tremper, de la garnir de quartiers de citron vert et de la servir chaude, de préférence dans de grands bols.

Menudo

Spain

Le menudo gitano est un plat traditionnel espagnol originaire d'Andalousie. Également connu sous le nom de tripes andalouses ou tripes gitanes, le plat est généralement préparé avec un mélange de tripes, de pois chiches, de pied de porc, de jambon ou de bacon, d'oignons, d'ail, de persil, de feuilles de laurier, de sel, de poivre et d'un sofrito à base d'oignons, de tomates, de boudin, de chorizo et d'huile d'olive. Les ingrédients sont cuits jusqu'à ce qu'ils soient tendres, puis mélangés au sofrito afin de créer une sauce riche. Le menudo gitano est servi dans un plat peu profond avec la boudin posée dessus. Il est intéressant de noter que les tripes sont plus abondantes après que les arènes de Séville ont accueilli une corrida.

Menudo gitan

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

Le mondongo ayacuchano est un plat traditionnel à base d'abats de la région d'Ayacucho au Pérou. Il s'agit d'un ragoût épicé composé de tripes de vache et de bœuf, de piments de maïs (surtout les piments forts, qui lui donnent son piquant caractéristique), d'oignons, d'ail et d'autres assaisonnements. Le plat est mijoté lentement jusqu'à ce que les tripes deviennent tendres. Il est souvent accompagné de pommes de terre ou d'autres tubercules et servi avec du riz.

Mondongo ayacucho

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.