Offal

A word frequently applied to all parts separated from the carcass of an animal while dressing it for market.

The most important food items which come within the classification are hearts, livers, tongues, oxtails, oxlips, ox-palates and stomachs (tripe).

The items more correctly styled "offal" are those unfit for use as food - the hair, employed in making mattresses; the skin, which goes to leather tanneries; the bones, dried and ground for sale as fertilizer, used in refining, etc.; the intestines, which become sausage casings, etc. The white skin and bones also serve in the manufacture of gelatine.

Arround Offal in The Grocer's Encyclopedia

• "O"
• "OF"