Meat
Offal
Goat offal groups heart, liver, kidney, tripe, and related organs—each with its own cook path but a shared need for freshness and cleaning. Intensity is higher than muscle meat; traditional cuisines treat offal as prized, not scrap. Mixed offal grills and stews are common where goats are central. Keep cold, separate strong-smelling organs from mild ones if needed, and cook liver and kidney briefly, hearts flexibly, tripe long. Season boldly with acid and spice. Use promptly.
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Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 8.5 g
- Saturated Fat 3.69 g
- Trans Fat 0.2 g
- Monounsaturated Fat 4.06 g
- Polyunsaturated Fat 0.75 g
- Cholesterol 272 mg
- Sodium 56.6 mg
- Salt 0.14 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 24.7 g
- Water 62 g
- Energy 175 kcal
- Water 62 g
- Protein 24.7 g
- Fat 8.5 g
- Saturated Fat 3.69 g
- Monounsaturated Fat 4.06 g
- Polyunsaturated Fat 0.75 g
- Omega-3 0.08 g
- Trans Fat 0.2 g
- Vitamins 5279 mg
- Vitamin A 5000 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 1.72 mg
- Vitamin B3 — Niacin 13.7 mg
- Vitamin B5 — Pantothenic Acid 4.51 mg
- Vitamin B6 0.45 mg
- Vitamin B7 — Biotin 33.2 µg
- Vitamin B9 — Folate 220 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.32 mg
- Vitamin K 1.6 µg
- Minerals 337 mg
- Major Minerals 329 mg
- Trace Minerals 8 mg
- Iron 8 mg
- Salt 0.14 g
- Cholesterol 272 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 5000 · vitamin-b1-thiamine: 0.09 · vitamin-b2-riboflavin: 1.72 · vitamin-b3-niacin: 13.65 · vitamin-b5-pantothenic-acid: 4.51 · vitamin-b6: 0.45 · vitamin-b7-biotin: 33.2 · vitamin-b9-folate: 219.7 · vitamin-d: 0.2 · vitamin-e: 0.32 · vitamin-k: 1.6 ·
Minerals
Liver concentrates vitamins A and B12 and holds more cholesterol than skeletal muscle.
History
Pastoral cultures used nearly all goat organs as valued food.
Mexican markets sold mixed goat offal for stews and tacos.
Whole-animal butchery revived mixed goat offal on restaurant menus.