The mixed innards of the pig — liver, heart, intestine, tripe and other organs — a frugal, deeply savoury staple of rustic Thai and Isaan cooking. Cleaned and simmered, the assorted offal lends a rich, mineral, faintly bitter depth and a varied chewy bite to peppery herb soups such as Isaan's kaeng om. Bold-tasting and economical, it carries the earthy, whole-animal flavour prized in village kitchens.
Where it comes from
The mixed innards of the pig, a frugal, savoury staple of rustic Thai and Isaan cooking.
In the kitchen
Cleaned and simmered into peppery herb soups such as kaeng om for a rich, mineral depth.
Nutrition (per 100g)
~135kcalCal
~17.0gProtein
~6.0gFat
~2.0gCarbs
~0.0gFiber
AI-estimated; model and run unavailable.
