The entrails or intestines of an animal, especially when used as food.
From Old French 'chaudron' (cooking pot or belly), derived from Latin 'caldaria' (hot things). The word originally referred to the pot itself but transferred to mean the stomach contents and organs cooked in such vessels.
Medieval cookbooks used 'chawdron' sauce—a spiced gravy made from animal innards—extensively in feasts, showing how every part of slaughtered animals became part of medieval cuisine and how food words reveal what people actually ate.
Complete word intelligence in one call. Free tier — 50 lookups/day.