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