What abats means
Abats is the French word for offal, the parts of an animal that are not the main muscle meat. It covers internal organs such as liver, kidneys, heart, lungs and sweetbreads, as well as extremities such as tongue, cheeks, tails, feet and tripe. In the US these are often called variety meats.
French cooking has a long tradition of using abats, and they appear on bistro menus and in classic regional dishes, from calf’s liver with onions to veal kidneys in mustard sauce, braised ox tongue, tripe stews and pig’s trotters. Many terrines, pâtés and sausages rely on offal for their flavour and texture. Abats fall broadly into those that need quick cooking, such as liver and kidneys, which become tough and grainy if overdone, and those that need long, slow cooking, such as tongue, tripe, cheeks and tails, which turn rich and tender with time.
Preparation often includes trimming away membranes and sinew, soaking or blanching. You will see the term on French menus, where it may head a section of the menu, and in French cookbooks and butchers. It should not be confused with abattis, which specifically means poultry giblets and trimmings.