What are some of the dishes made with offal in the United States?

31 comments

  1. Scrapple, maybe? I’m not sure. Also, god only knows what actually goes into the hotdogs here, lol.

  2. Americans come from all corners of the world. If it’s a dish there, then there’s some family making it here.

  3. I make Rumaki for parties. Water chestnut inside a chicken liver wrapped in a bacon slice. Roll it in brown sugar and secure with a wooden toothpick. Broil until the bacon is done. There are many variations on the net

  4. I don’t know of anything made with offal. I googled it and it sounds a bit disgusting.

  5. They’re very rare here. Most people’s first introduction to offal was in Red Dead Redemption.

  6. Chitlins, crackling, straight up liver, sausage, potted meat. In the past it was more common than today, but there is still some around here and there.

  7. Intestines were used, as else where, as casings for making sausage.

    Pickled heart was known, especially with farmers and hunters.

    Liver and onions is still a thing.

  8. None of the very popular anymore.

    Does pickles pigs’ feet count as offal? My grandma used to love those nasty fucks. But she grew up in the Depression so she would eat a car tire.

  10. Chitlins, liver and onions, Rocky Mountain Oysters, Turkey heart/liver/gizzards, fried gizzards

  11. I and my grandmother make giblet gravy to go on dressing, potatoes, meat, etc. My grandma also fries gizzards regularly.

    Growing up my dad used to eat liver a lot, usually with onions and potatoes. I never cared for it as a kid but I like it now. Ate chitlins a couple of times but never loved it.

    I like tripe with pho. Does tongue count as offal? If so, lengua is one of my favorite taco fillings.

  12. None.

    At least not in the Northeast.

    I’ve never heard of anyone who’s ever even had offal. Y’know cause it’s awful.

  13. Tripe, but it’s a bit time consuming with all the soaking. Not done as much.

    Offal often takes extra care and time to make delicious so I imagine that’s one of the reasons we dont use it as much.

    When both men and woman work and no one is spending the whole day in the kitchen AND can afford pricier cuts, offal will be less popular.

  16. Chopped liver and tongue are common in Jewish delicatessens, though it’s debatable as to whether tongue is considered offal.

  17. Liver and onions.

    I had it once and that was quite enough. This restaurant has a lot of other good stuff, so I thought I’d try it.

  20. Chicken liver cheesesteaks. Old coworker of mine had one every week from this real oldschool corner joint. He let me have some once and it was stupidly good but he was also pretty unhealthy overall

  26. It’s a lot more common than people here are admitting. I think a lot of people here saying none don’t know what it refers to because it’s never marketed as “offal.” Every deli I’ve been in has had some type of liver dish on the menu and most diners have had liver and onions. Pate is still very common. Every Thanksgiving people have stuffing made with giblets.

  28. I add beef liver or kidneys to chili or stew about half the time. Adds a nice depth of flavor without being overbearing since there are plenty of other flavors and spices to go along. Beef heart isn’t bad either.

    Chicken livers are pretty common in the South, and paté (duck liver mousse) is goddamn delicious.

  31. As my grandfather invariably said whenever liver was mentioned…

    “There are way too many good cuts of meat to be eating the guts.”

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