3/8/2016 – Organ Meat


Welcome to Five Course Trivia! Five days a week, we’ll post five questions about something from the culinary world, from soup to nuts and all dishes in between.

Yesterday on LL, we had a food/drink question, so let’s tackle it!

Learned League precedent (LL68, MD11) – Originally applied to a stew of game birds, this term now refers to the edible internal organs of a fowl (particularly the heart, liver, and gizzard). What is this term, which often precedes the word “gravy” on Thanksgiving menus in the United States?

And excitedly enough, I got it right! Not a particularly hard question, and I feel as if I was able to get it right, I’m feel confident you did as well.

So, I go 3 for 5 for this season’s F/D questions. But, to make sure we don’t miss questions about other organ dishes, let’s make the fantastic voyage into organ meats (or more properly, offal).


1. Name the French sausage pictured here, made with pork, intestines, pepper, wine, and tripe? Its name is similar to a smoked sausage using pork (and that’s it), and is associated with Louisiana Creole cuisine.

Question 1

2. What’s you’re looking at right here is a skewer filled with chicken hearts, typical in Brazil. This dish falls under what type of barbecue category, coming from the Spanish for “to burn”, where skewers of meat are cooked over a namesake grill?

Question 2

3. In medieval times, humble pie was a dish that contained the pluck (heart, liver, lungs, and kidneys) of which animal?

4. Also called brawn, give the common name of the meat seen here, made with chopped pieces of the namesake area of a calf or pig and set in aspic? Its name sounds like it could be a dairy item, which it certainly is not.

Question 4

5. Also in the “not what is sounds like” category, what name is given to the thymus gland of an animal? The pancreas is also called this term, but considered inferior to the delicacy of the thymus?

Tomorrow: More food trivia!


LL. Giblet
1. Andouillette
2. Churrasco
3. Deer
4. Head cheese
5. Sweetbread