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Offal’s

Offal’s are  the organs of the butchered animal they are also known as variety meats, pluck or organ meats. Some cultures strongly consider offal as food to be taboo, while others use it as everyday food, or even as delicacies.

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Beef offal includes the stomachs, tripe, or large stomach, brains, heart, liver, tongue, and kidneys. In India and Pakistan, the goat’s brain, feet, head, stomach, tongue, liver, kidney, and testicles as well as chickens’ heart and liver are enjoyed. They’re packed with nutrients, such as vitamin B12.

  1. Red Offal’s
  2. White Offal’s Omasum
    • Tripe
    • Pizzle
    • Heart Line
    • Arota
    • Oxbile

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