Offal is often looked at negatively due to it being the internal parts of an animal. However, it can be used to make some incredibly tasty dishes.

The heart, lungs, brain, liver, cheeks and tongue all come under the banner of offal meat that can be used instead of being thrown away.

Here are 5 offal dishes from around the world:

Britain – Steak and Kidney Pudding 

Steak and Kidney Pudding

It is a traditional British dish that consists of diced beef steak and kidneys, typically from a lamb or beef, encased in a suet pastry and steamed until tender. It is a classic comfort food in British cuisine and is commonly enjoyed during colder months. 

To make steak and kidney pudding, the diced beef steak and kidneys are typically seared to seal in the juices and then mixed with onions, seasonings and sometimes mushrooms.

The mixture is then placed inside a set pastry, which is a pastry made with finely shredded to grated beef or mutation suet mixed with flour, salt, and water. The pastry is rolled out and used to line a greased pudding basin or bowl.

The meat mixture is added, and the pudding is covered with a suet pastry lid. The edges of the pastry are sealed together to enclose the filling completely. 

France – Foie gras poêlé

Foie gras poêlé

It is a French dish that features pan-seared foie gras, which is the fattened liver of a duck or goose. ‘Poêlé’ refers to the cooking method of pan-frying.

Foie gras itself is known for its rich, buttery flavour and delicate texture. It is commonly served as a luxurious appetiser or as part of a gourmet main course. 

To prepare foie gras poêlé, the foie gras is typically cut into thick slices or medallions. The foie gras slices are seasoned with salt and pepper, and then they are quickly seared in a frying pan.

The goal is to achieve a crispy, caramelised crust on the outside while keeping the centre of the foie gras tender and creamy. 

Scotland – Haggis 

Haggis with sheep offal

It is a traditional Scottish dish, which is made of a savoury pudding from sheep’s offal (heart, liver, and lungs) that is minced and mixed with onion, oatmeal, suet, spices, and seasoning. The mixture is then traditionally encased in the animal’s stomach, although artificial casings are commonly used today.

The dish is commonly enjoyed on Burns Night, a celebration of the Scottish poet Robert Burns, where the haggis is the centrepiece. 

Haggis is typically prepared by simmering or boiling the mixture until it is cooked through. The oatmeal absorbs the flavours and helped bind the ingredients together, creating a dense and hearty texture. 


Peru – Anticucho de corazón 

Anticucho de corazón 

It is a traditional Peruvian dish that consists of skewered and grilled beef hearts. It is a popular street food in Peru and is known for its rich and flavourful taste.

To prepare anticucho de corazón, beef heart is marinated in a mixture of vinegar, garlic, cumin, ají panca, and other spices. The marinade helps to tenderise the meat and induce it with flavour. The marinated beef heart is then threaded onto skewers and grilled over an open flame or on a hot grill until cooked to perfection.

Japan – Gyutan 


Gyutan, also known as ‘beef tongue’, is a popular dish in Japanese cuisine. It refers specifically to the grilled or barbecued tongue of a cow.

It is commonly served as a standalone dish, either sliced or chopped into bite-sized pieces. It is often accompanied by a side of rice, miso soup, and various condiments such as soy sauce and wasabi.

To prepare gyutan, the beef tongue is typically first boiled to remove any impurities and excess fat. After boiling, it is then grilled over an open flame, often with a special sauce brushed on during the cooking process.

As you can see, offal is used in dishes across the world and more so now with campaigns on food waste trying to prevent any meat on the animals going to waste.

With that in mind, it won’t be long before offal is commonly seen in restaurants across the world.