This is the "Foie Gras", is a specialty food product made of a particular part of a duck or goose. This dish specifically needs duck/goose that have been fattened by forced feeding. With a flavour described as rich, buttery, and delicate, the name of the dish includes the part of duck/goose used for cooking. So, what part of the duck/goose makes up Foie Gras?

Pictured here is the Haggis, a savoury pudding containing sheep's pluck i.e., heart, liver, and lungs. It is then minced with onion, oatmeal, suet, spices, and salt and mixed with stock. Traditionally cooked encased in the animal's stomach, nowadays an artificial casing is often used instead. If you want to relish one, to where should you plan a trip?

This is an offal dish originating from Karachi. This dish includes organs like testicles, brain, kidney, heart, liver, lungs and chops of lamb that is cooked in butter. The dish's name is an onomatopoeia from the sound of the two sharp blades that hit the griddle as they cut up the meat. Tell us the name of the delicacy.

You're seeing here a picture of Smalahove, a dish made from a sheep's head, originally eaten before Christmas. The name of the dish is a combination of vernacular words for "head" and "sheep". The head is boiled or steamed for about three hours, and is traditionally served with Akevitt. To which country is this dish traditional to?

Chitterlings, a common peasant food in medieval England, this an offal food usually made from the large intestines of a particular animal. Which animal is being referred here?