P'haps I'm splitting hairs but le regaglie consist non only of innards (giblets) but also of feet and crests. I don't know how pedantic you have to be with your text, nor do I know the nature of the text; so I thought I'd lett you know.
C.f.:
Le rigaglie sono: fegatino, cuore, cresta, bargigli, uova non nate e stomaco (chiamato anche cipolla, ...
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Some people also include in there the entire heads, necks and the wingtips.

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Note added at 21 hrs (2010-01-11 09:56:30 GMT)
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This stuff is part of Yiddish cuisine too. Since you're in Israel, ask some Yenta-Mama what she called it in the olden times back in Zhitomir and then look up the translation into English!

If it's of any help, in Russian it's "potrokha" (потроха); but if the dictionary tells you "gibets" – don't trust it: "chicken gibets" are 'kurinye pupki' (куриные пупки), that is, only the stomachs ("stomachine" or "'cipolle'" in Italian)