Offal
Offal is the name given to the cut-out parts of the cut-off animals, other than the muscles. There are many parts of slaughtered animals that are consumed as offal: ▪ Tripe: Soup. ▪ Pie: Soup, yoghurt, boiled, fried. ▪ Kidney: Grilled, skewered, sauteed. ▪ Bumbar: Stuffed and kokorec. ▪ Small intestine: Kokorec. ▪ Kelle: In the oven and cold cuts. ▪ Kellepaça: Soup ▪ Brain: Boil, fry, pan, salad and omelet. ▪ Language: Pane, roast, stove, cold cuts, sandwiches. ▪ Liver: Fry, pan, stuffed, grilled, skewed. ▪ Spleen: Frying, stuffing. ▪ Coat egg: pan and grill. ▪ Heart: Strawberries, stews and skewers ....