Offal et al.

Small Gastronomic Glossary

A French-Swedish-English dictionary of food terminology

Liten Gastronomisk Ordlista

andouille/andouillette, f inälvskorv sausage made of chitterlings
cervelle, cerveau(x) (d’agneau, de veau) hjärna brains
coeur, m hjärta heart
foie lever liver
langue, f tunga tongue
moelle, f [mwal] märg (bone) marrow
museau, m mule brawn (UK), headcheese (US)
os, m ben [ås] i sing, [å] i pl. bone
rate, f mjälte spleen
ris (m) de veau kalvbräss sweetbread (of veal)
rognon, m njure kidney
tripes, f pl komage tripe

© Copyright BKWine

This glossary is available to you free of charge. In return we ask that you help us improve it.

Send us a message if you have any corrections, additions, questions or other comments!

Go to the main page of the food glossary!

This post is also available in: Swedish


No comments yet.

Leave a Reply

  Subscribe to comments:

Notify me of followup comments via e-mail. You can also subscribe without commenting.

Sign up for our Newsletter!

In The BKWine Brief:

Enter your email to get it:

Make your friends happy!

And us too. Share & Like this!


Time to book a wine tour?

Travel on a wine tour with us to Bordeaux, Champagne, Douro, Tuscany, Piedmont, South Africa, Chile-Argentina, and much more...

We know more about wine — and about organising exceptional wine tours — and will give you a better, more extraordinary wine and gourmet experience.

Book your wine tour here with BKWine Tours. Now!

Book a wine tour!