Offal refers to the internal organs and entrails of a butchered animal, often used in cooking. Common types of offal include the liver, kidneys, heart, and tripe. These parts are rich in nutrients and have been consumed in various cultures for centuries, often considered delicacies. In culinary traditions, offal can be prepared in numerous ways, such as in pâté, haggis, or curry. While some people enjoy these dishes, others may find the idea of eating offal unappealing. Regardless, offal remains an important part of many cuisines around the world, promoting the use of the whole animal.