The internal organs and entrails of an animal used as food; refuse or garbage.
From Middle English 'offal,' from 'off' + 'fall' (things that fall off during butchering). Originally literal, describing actual waste from slaughtering.
Offal was peasant food that butchers gave away, but head chefs now charge fancy prices for 'organ meats' and 'nose-to-tail cooking'—it's the same thing with a marketing upgrade and French names!
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