Not because it tastes awful, although that is how many people think of it. Offal is so called because it describes the parts that "fall off" from a butchered carcass – which often means the parts that aren't wanted. Liver, kidneys, heart, tripe, sweetbreads (glands) and tongue are all examples of offal. Traditionally these were the cheapest and least valued kinds of meat.
However, many offal dishes are sought-after classics. This is especially true in France, with its famous dishes like "tripes a la mode de Caen" and "pate de foie gras" (literally, paste of fat (goose) liver. Even humbler meals from offal are highly valued for their rich flavours, high nutrition content and low prices. Oxtail stew, for instance, is an excellent winter dish, while lightly-fried lamb's liver, in a sauce made from a little red wine, is quick, delicious, low-fat and nourishing. And steak and kidney pie is a classic of English cookery. Offal isn't awful!
However, many offal dishes are sought-after classics. This is especially true in France, with its famous dishes like "tripes a la mode de Caen" and "pate de foie gras" (literally, paste of fat (goose) liver. Even humbler meals from offal are highly valued for their rich flavours, high nutrition content and low prices. Oxtail stew, for instance, is an excellent winter dish, while lightly-fried lamb's liver, in a sauce made from a little red wine, is quick, delicious, low-fat and nourishing. And steak and kidney pie is a classic of English cookery. Offal isn't awful!
