The term of butchery offal indicates the organs of animals contained in their cranial, thoracic and abdominal cavity, but also their glands, the cheeks, their feet and their tail.
They constitute the edible part of the fifth quarter, called so by opposition to four quarters, two for the front and two for the back, of the carcass of the big bovine.
Called the so fifth meat, they are classically included in two categories: red tripe butchers products and white tripe butchers products.
This distinction does not make reference to the color of products but to the state in which they are sold.
The red tripes butchery products are tripes butchery products sold as they are, raw and having undergone only the indispensable parts: they can be of red color as the liver, the kidneys, the heart, the tongue, the snout, the tail, the cheeks, or color white as the brains, the sweetbread and the white kidneys.
The white tripes butchery products requires a preparation more or less important for the slaughterhouse and are sold blanched and cleared, even half-cooked, what gives them a color white ivory. They include mainly the stomach, the feet, the ears, the udders and the head of calf(veal).
The terms "offals" and " tripes butchery products " can be indifferently employed
T offals of lamb arise from ovine races of less than 12 months.
Concerning veal offal, it is the custom in the European Union to consider that beyond 8 months a bovine cannot be any more mentioned a calf.
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