Offal
Revision as of 03:06, 3 August 2011 by Thebostonbyte (talk | contribs)
Offal is a term used throughout the culinary world for the entrails, internal parts, or throw-away parts of an animal. Offal when done right can be some of the most tasteful bits of animal. Tripe, sweetbreads, bone marrow, and liver are just a few offal common to us.
