France is paradise for offal lovers; in fact many French gourmets find dishes like chicken or pork bland when they could have liver or andouillette.
offal
tripe or chitterlings sausage
black or white ‘pudding’
pork offal and chard meatballs
brains
sheep trotters
heart
ram’s testicles
liver
calf’s ruffle tripe
duck or pork scratchings
gizzards
beef stomach with saffron
pork scratchings (and some other things)
rolled up pig belly
tongue
French haggis
haggis in the Ardèche
bone marrow
slow-cooked mutton liver and heart
little lamb stomachs
Luchon’s lamb offal stew
trotters
stewed lamb’s trotters and tripe
tail
spleen
veal sweetbreads
kidneys
cockeral testicles
a blood pancake
breaded and fried beef tripe
veal head
cow teat
Bordelais pork tripe
Normandy’s favourite tripe stew
Image by Charles Haynes