My son sent me this wonderful, learned post called "The best bits" from the "Old European culture" blog (12/7/2015). It begins:
Offal, also called variety meats or organ meats, refers to the internal organs and entrails of a butchered animal. The word does not refer to a particular list of edible organs, which varies by culture and region, but includes most internal organs excluding muscle and bone.
The word shares its etymology with several Germanic words: Frisian ôffal, German Abfall (offall in some Western German dialects), afval in Dutch and Afrikaans, avfall in Norwegian and Swedish, and affald in Danish. These Germanic words all mean "garbage", or —literally— "off-fall", referring to that which has fallen off during butchering. However, these words are not often used to refer to food with the exception of Afrikaans in the agglutination afvalvleis (lit. "off-fall-meat") which does indeed mean offal. For instance, the German word for offal is Innereien meaning innards. According to the Oxford English Dictionary, the word entered Middle English from Middle Dutch in the form afval, derived from af (off) and vallen (fall).
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