Offal / Variety Meats

Offal, also called variety meats in North American foodservice terminology, refers to edible organs and other parts of an animal that are not conventional muscle cuts. It includes organs such as liver, kidneys and heart, as well as items such as tongue, tripe, sweetbreads, cheeks, tails and feet. The exact classification varies by culinary and regulatory context.

Common types of offal

• Red offal: liver, heart, kidneys, tongue and other organ meats.
• White offal: traditional European classifications may include tripe, feet, head and certain other parts that require additional preparation.
• Sweetbreads: the thymus or pancreas, depending on the animal and culinary usage.
• Other variety meats: cheeks, tails, brains and other edible parts.

French terminology

The French term abats is used broadly for offal. Triperie relates to the trade and preparation of tripe and certain other white offal products.

Preparation and handling

Different offal products require different cleaning, trimming, soaking and cooking methods. Some are delicate and cook quickly, while others contain connective tissue and need slow cooking. Buy from approved suppliers and maintain strict refrigeration and cross-contamination controls.

Chef’s tip: Specify the animal and exact organ or cut when purchasing. Offal varies greatly in flavour, texture, yield and preparation requirements.

Key distinction: Offal is a broad category of edible organs and other animal parts; tripe is one specific type of offal.