this slide contains about offal and its types

1. By: Prajwol Manandhar

2.  Offal are edible part obtained from the carcass of animal, e.g.
tripe, sweet breads, liver, kidney, heart, brains, tongue, tail.
 Offal is send to the tripery section within the slaughter house
where they are cleaned. Specially we braise offal and serve with
sauce.
 Offal is an inexpensive form of protein and iron. As the majority of
offal has a short self life when it is fresh, care is needed to insure
that it is purchased and used when perfectly fresh. Offal is not
only very nutritious, it is also lean and there is very little waste and
it can be bought in small quantities useful for single people. Liver
and kidney contain protein, iron and Vitamins A and B.

3.  Kidney: Ox, lamb and pigs kidney are all available. They are
used in soups, stew, braised, sauté, fried and grilled.
 Liver: The best is calves, followed by lambs, pigs and ox.
Calves and lambs liver can be grilled and fried. Pigs and ox
liver are much stronger flavored and are better used in stews
and casseroles.
 Tongue: Ox and lamb tongue are consumed. They are boiled
and braised.
 Tripe: Tripe is a stomach lining of an ox. This should be
thick, firm and white. It can be stewed, boiled in milk or
sliced and deep fried.

4.  Heart: Ox, lamb, calves and pigs heart are used. Pigs or lamb
hearts are best stuffed and then pot roasted or braised.
 Tail: Ox tail is usually the only type sold and it is ready
skinned and jointed, needs long slow casseroling but makes
excellent stews and soups.
 Head: Sheep and calf head are used in stock and broth.
 Brains: Brains have a delicate flavour and are usually sold in
sets. One sets of lamb’s brain will serve one. A set of calves or
ox brains serves for two.
 Sweet bread: Two portion of the thymus gland taken from
the throat and chest cavity of the calf and lamb. They can be
used in varieties dishes such as braised, fried or simmer to
the rich sauce.