variety meats
Called offal in Great Britain, variety meats are animal innards and extremities that can be used in cooking. They include
BRAINS, feet and ankles (see PIG'S FEET),
HEART,
KIDNEYS,
LIVER,
SWEETBREADS,
TONGUE and
TRIPE. Some of the more obscure variety-meat trimmings are used for
SAUSAGE.
© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S
COMPANION, 2nd edition, by Sharon Tyler Herbst.
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