Something Delicious

[Corkey]

Originally Posted by Greyson

I thought I could eat it until I got to the phrase "enlosed in the stomach lining."

In a typical recipe, the haggis ingredients, including the organ meats, are cooked and then chopped, seasoned and enclosed in the stomach lining, which is then tied with cooking twine. The trussed haggis is then simmered for several hours.

Yea I don't do offal either LOL.

[Greyson]

Originally Posted by Corkey

Yea I don't do offal either LOL.

Now I have got to Google "offal."



Offal is a collective term for the waste materials which remain after the carcass of an animal has been butchered and dressed. The term “waste materials” is actually a bit misleading, as many cultures have a variety of uses for offal, and in some regions certain parts of offal are treated as a delicacy. You may also hear offal called “organ meat” or “mixed organ meat.” With a growing interest in traditional butchery in the early 21st century, offal became much more readily available at restaurants and butcher shops, much to the delight of adventurous eaters.

The origins of this word are a bit unclear. Folk etymologists have suggested that it is a corruption of “off fall,” referring to the fact that as a carcass is butchered and dressed, the offal falls away, onto the floor of the butcherhouse. In modern times, of course, offal is collected in clean buckets and other containers, rather than being plucked up off the floor. This quaint explanation may or may not be correct; in any case, the word began to appear in English around the Middle Ages.