It's no accident that recipes made from meat offal are so beloved and prized by French gourmets.
If you do the math, after butchering a domestic cloven-hoofed animal the meat yield is 60–70%. The remaining third of the carcass is offal, from which you can make many unusual and nourishing dishes. Importantly, the giblets are cheaper than fillet but no worse in taste. Although individual parts of the liver are considered a delicacy, their value is determined differently. Just think of foie gras.
The familiar organ meats used most often: heart, liver, tongue, kidneys. They're used to make soups, roasts, salads, and stews, and as filling for dumplings and pancakes. Bones, cartilage, heads, and blood shouldn't be thrown out either, because they'll make aspic, broth, blood sausage, and jelly.
Slightly unusual offal: brains, cheeks, eyeballs, testicles, stomach, spleen, trachea, udder… Not every cook knows what to do with such exotic parts. But in Asia and the Caucasus, cooks are well versed in preparing this kind of food. It's not for nothing that they say: expanding your gastronomic experience is no less worthwhile than broadening your horizons.
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