(1) The entrails and internal organs (chiefly viscera) of a butchered animal.

(2) The rejected or waste parts of a butchered animal.

(3) Carrion.


Some people consider offal as unfit for human consumption so they throw them away as waste. In contrast, there are others who include offal in their regular dish. The intestines, stomach, kidney, liver, lungs, testicles, scrotum, brain, heart, thymus, tongue, feet, and the head of pigs, calves, sheep and lamb are served in different parts of the world.

Word origin: Middle English : of-+ fal (fall).

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