Still hungry? Check out more recipes below!
Num Pia is a robust Southeast Asian beef noodle soup featuring brisket, bones, and tripe simmered with lemongrass, galangal, and kaffir lime leaves. Finished with fish sauce, tamarind, roasted rice powder, chili, herbs, and a touch of bile for a traditional, pleasantly bitter depth.
Balkenbrij is a traditional Dutch spiced pork-and-buckwheat loaf made from pork shoulder and liver, set until firm, then sliced and pan‑fried until crisp. Hearty and savory with warm spices like cloves and cinnamon, it’s perfect for a rustic, cold‑weather meal.
Yahuarlocro is a traditional Ecuadorian Andean potato soup enriched with milk and achiote, featuring tender beef tripe and garnished with crispy blood sausage, queso fresco, avocado, cilantro, tomato, and lime. Hearty, earthy, and comforting, it balances rich offal flavors with bright, fresh toppings.
Kossam Afra is a fiery Ethiopian/Eritrean-style skillet of lamb offal (liver, heart, kidney) seared in niter kibbeh with berbere, aromatics, and chiles, then brightened with lemon and cilantro. Served hot with flatbread for scooping.
A classic British savory pie of tender beef and kidney braised with onions, mushrooms, ale, and beef stock, encased in a rich suet crust. Deeply savory with hints of Worcestershire and thyme, it’s hearty comfort food perfect for a cool evening.
Motsunabe is a rich and flavorful Japanese hotpot dish, featuring tender beef and pork offal simmered with a variety of fresh vegetables and seasoned with savory soy sauce, miso, and other traditional Japanese flavors.
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