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All About Giblets and Offals

Connoisseurs have long given these flavourful foods a place of choice in gastronomy! Whether served as hors d’œuvres, main courses or garnishes, these rich and tasty entrails will surprise and delight.

Giblets and offals are the edible parts of an animal that do not come from the carcass. The organs are called giblets when they come from poultry and called offals when they come from four-legged animals.

They are generally divided into three categories

  • Giblets - liver, heart, gizzard, pinion and neck of poultry
  • Red offals - heart, liver, tongue, kidneys and tail
  • White offals - sweetbreads and brains

Cooking tips

As a rule, giblets, hearts and tongues must be slow-cooked in liquid until tender — braising or poaching is the recommended cooking method. Livers, kidneys and brains, however, must be cooked rapidly in dry heat, so it’s best to grill, roast or fry them.

Storage life

Giblets are highly perishable and should not be kept more than a day or two in the refrigerator. They are best prepared within 24 hours of purchase. You can freeze them for up to three to four months, but it will alter the taste, texture and appearance of most giblets.

Speak to your Metro butcher to get more tips on cooking methods and seasonings that bring out the full flavour of giblets and offals.


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