Offal is the name given to the edible internal parts of animals produced for food, including heart, kidney, liver, tongue, and stomachs. Beef offal includes the stomachs, tripe, brains, heart, liver, tongue, and kidneys, while mutton and lamb offal includes the kidneys, tongue, brains, feet, stomach, heart, liver, and lungs. In pork, the designation includes the liver, kidneys, brains, trotters, and head. Some offal dishes are considered gourmet food in international cuisine, such as foie gras, pâté, and sweetbreads, while other offal dishes remain part of traditional regional cuisine and may be consumed especially in connection with holidays.

Offal is highly nutritious and is high in protein, iron, and other essential vitamins and minerals. It is also good value for money, which is great for students and those working to a budget. Eating offal, as well as other red meat, uses all of the animal which helps to reduce food wastage.