It has often been joked, that the French and the Chinese have one thing in common: they believe that if you're going to eat the animal, you should not waste any part of it.
I'm more familiar with Chinese cuisine, so I'll speak on that. The Chinese don't like to waste anything - wastefulness is considered a sign of bad character. Even though Buddhism strongly favors vegetarianism, the Buddhist practice is: if you have to kill any other species to feed yourself, you might as well eat all of it, as a sign of respect to the animal that gave up its life for you.Benefits of eating offal? Offal is protein-rich. When wolves kill in the wild, they go for the organs first.
It also contains a lot of collagen, which studies have shown improves skin texture, bone health, and has anti-aging benefits.
The French eat foie gras (duck/goose liver), tete de veau (veal's brains), langue de boeuf (cow's tongue), tetines (cow udder), and pâté (which contains liver).
The Chinese have pork intestine soup, fish head noodle broth, "phoenix claws" (spicy chicken feet), and picked pig's feet (traditionally fed to mothers on consignment).
Both cuisines also feature tripe.
But they aren't the only ones eating offal.
For the Brits, pig Trotters (feet) is a common working class dish, although they've been appearing in more posh restaurants. Black pudding, of course.
Further up north, the Scots have haggis (sheep heart, liver, and lungs).
The Spanish (and the French) eat cocks comb (a chicken's comb).
The Italians eat liver with onions. The Germans have liverwurst. The Mexicans have tripe tacos.
Ironically, as the country that eats the MOST meat, America doesn't eat much in the way of offal. Why? Polls show offal has a socioeconomic stigma in the US: Many Americans think (or thought) organ meats are what people in poor countries eat. (which is true).
What SOME Americans don't know is that the hot dog they're eating can contain as much as 85% organ meat.
Most Helpful Guys
I'm Irish and years ago yes people, particularly working class ate offal meat. In Bulgaria where i live, they eat a lot of offal meat. Guts ( intestines) sheep's heads, pig's heads, liver, tripe etc.
In many Western countries the reason for the decline in eating offal meat is because people no longer use the local butcher but buy their meat in supermarkets where the more expensive, choicer cuts of meat are offered for sale.
traditionally meat was such a rare treat that all parts were used in the west too, not just france and as a veggie myself i at least respect that notion more than todays trend for just taking 'prime cuts'and wasting the rest. especially given how much strain on the enviroment the meat industry causes
- Show AllShow Less
Most Helpful Girl
Well if I'm not wrong these are made with the part of the pork that are difficult to use
And here in Spain it depends on the house, but we usually use almost all parts of chicken or pig. My mom sometimes cooks liver she loves it however I can eat it but the flavor is strong. Some people like to eat chicken hearts, or at least is a product on butcher shops.