offal dishes

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Offal dishes, known as organ meats, are often considered delicacies in various cuisines. Traditional examples include haggis, a Scottish dish made from sheep's heart, liver, and lungs, mixed with oats and spices. In French cuisine, foie gras is a luxurious pâté made from fattened duck or goose liver. Chitterlings, or fried pig intestines, are popular in Southern U.S. cooking. These dishes highlight the culinary value of all parts of the animal, promoting sustainability and rich flavors.