Offal — the edible organs and other trimmings from a livestock animal — gets a bad rap, mostly because of the initial ick-factor associated with the idea of chowing down on a brain, testicle, ear, or tail. The “offal” name certainly hasn’t helped. Yet for folks around the world, these “variety meats” are everyday fare.
So we wanted to see how familiar you Consumerist-reading foodies knew about the more popular offal offerings. Take a break from nibbling on that kale leaf and reacquaint yourself with gizzards, tripe, and all sorts of other things with horrible names that don’t make them any more attractive to finicky eaters.
by Chris Morran via Consumerist
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