| has gloss | (noun) edible viscera of a butchered animal
organs, variety meat |
| lexicalization | eng: organs |
| lexicalization | eng: variety meat |
| subclass of | (noun) the flesh of animals (including fishes and birds and snails) used as food
meat |
| has subclass | (noun) edible viscera of a fowl
giblets, giblet |
| has subclass | (noun) viscera and trimmings of a butchered animal often considered inedible by humans
offal |
| has subclass | (noun) a firm rather dry variety meat (usually beef or veal); "a five-pound beef heart will serve six"
heart |
| has subclass | (noun) liver of an animal used as meat
liver |
| has subclass | (noun) edible glands of an animal
sweetbread, sweetbreads |
| has subclass | (noun) the brain of certain animals used as meat
brain |
| has subclass | (noun) edible pancreas of an animal
stomach sweetbread |
| has subclass | (noun) edible thymus gland of an animal
throat sweetbread, neck sweetbread |
| has subclass | (noun) the tongue of certain animals used as meat
tongue |
| has subclass | (noun) lining of the stomach of a ruminant (especially a bovine) used as food
tripe |
| has subclass | (noun) small intestines of hogs prepared as food
chitlins, chitterlings, chitlings |
| has subclass | (noun) heart and liver and other edible viscera especially of hogs; usually chopped and formed into a loaf and braised
haslet |