Organ meats, also known as offal, are the internal organs of animals that are consumed as food. Common types include liver, kidneys, heart, and tripe. These meats are rich in nutrients, providing high levels of vitamins and minerals, such as iron, vitamin A, and B vitamins. Many cultures around the world incorporate organ meats into their traditional dishes. For example, liver pâté is popular in French cuisine, while haggis is a traditional Scottish dish made from sheep's organs. Despite their nutritional benefits, organ meats are less commonly consumed in some regions due to personal preferences or dietary restrictions.