Abats/Offal/Nebenprodukte/Menudos/Frattaglie/Miudos
Abats/Offal/Nebenprodukte/Menudos/Frattaglie/Miudos. 1001-1003, 1-80 Foie Liver Leber Hígado Fegato Fígado.
www.interviandes.com/interviandes/decoupe/1-80.html

Nutrição em Pauta - O Site do Profissional de Nutrição
- [ Translate this page ]
Tradicionalmente os miúdos sempre foram cozidos e consumidos no mesmo dia do abate; portanto na língua inglesa, o termo "offal" (que significa miúdos), ...
www.nutricaoempauta.com.br/lista_artigo.php?cod=18

--------------------------------------------------
Note added at 8 mins (2006-11-23 12:52:58 GMT)
--------------------------------------------------

liver, kidneys, tripe, heart, tongue, etc.

--------------------------------------------------
Note added at 47 mins (2006-11-23 13:32:27 GMT)
--------------------------------------------------

lots of info. here:
http://en.wikipedia.org/wiki/Offal

--------------------------------------------------
Note added at 49 mins (2006-11-23 13:34:19 GMT)
--------------------------------------------------

Offal GoodWhy upscale chefs are serving euphemistically named "variety meats."
By Patrick Keefe
Posted Thursday, April 22, 2004, at 10:58 AM ET

Should you be whipping up a platter of crispy pigs' tails for a cocktail party any time soon, you might find, after persuading your butcher to order the tails for you and getting the squiggly things home, that they're bristling with little, unappetizing hairs. Fear not. In his new cookbook, The Whole Beast: Nose to Tail Eating, British chef Fergus Henderson, of London's trendy St. John restaurant, advises, "By the by, dealing with any slightly hairy extremities of pig, I recommend a throw-away Bic razor (hot towels and shaving cream not required)." If you can't imagine hacking away at the peach fuzz on the curlicue tail of a dead swine, think again. The publication of Henderson's book heralds a new fashion in food, already discernable in various hot restaurants in New York: offal, the organs and extremities (nose, cheeks, tail, feet) of butchered animals, has become chic.

Foie gras, truffles, and other traditional staples of gastronomic excess now find themselves cheek by jowl on upscale menus with, well, cheeks and jowls. When diners at Babbo, Mario Batali's elegant New York Italian restaurant, fork out $10 for "Testa," they're paying top dollar for a substance made by boiling the head of a pig, skimming off bits of brain, gristle, and other effluvia that bubble to the surface, and turning it into a salami. Is this irony? Slumming? Or a culinary example of "The Emperor's New Clothes"?

Though animal brains, intestines, hearts, and other "variety meats," as they're known in the trade, have generally been assigned to the scrap heap in American butcher shops, in Europe there is a venerable tradition of dining on tripe, sweetbreads, and the like. That tradition sprung out of agrarian necessity, as did the resulting conviction that if you're going to be so indulgent as to slaughter an animal, you'd better make use of all of it, even the nasty bits. Today, Europeans rich and poor dine on offal, but it has retained a certain earthy reputation. The Italians call it la cucina povera, or "poor food," as a reminder of the utilitarian origins of these dishes.

http://www.slate.com/id/2099281/