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Nose to tail dishes from around the world

Updated 8:45 AM ET, Wed April 10, 2019
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St. John restaurant in London specializes in nose to tail cooking which aims to use every part of the animal. Their most iconic dish is roast bone marrow and parsley salad, which uses veal shin bones. St. JOHN Restaurant
This terrine is made at St. John restaurant using whichever parts are to hand at the time of making. This can be pig liver or heart but can also include rabbit offal and game offal. St. JOHN Restaurant
Devilled kidneys in a spicy sauce served at St. John restaurant. St. JOHN Restaurant
St. John's rolled pig spleen cooked with sage and bacon. St. JOHN Restaurant
These skewered tripes were cooked in a pot for 14 hours in the laboratory of "The House of Tripe," in western France. JEAN-FRANCOIS MONIER/AFP/AFP/Getty Images
This dish is called "tripier marin," and consists of seared scallops with black pudding and pig's feet broth garnished with glasswort and watercress. FRED TANNEAU/AFP/AFP/Getty Images
"Oxtail" is a typical dish from the northeastern region of Brazil. It is a rich stew which uses the tail of cattle. SERGIO LIMA/AFP/AFP/Getty Images
This is fried Quail partnered with minced chicken liver, bacon and bread. NOEL CELIS/AFP/AFP/Getty Images
Haggis, an iconic Scottish dish, is a savoury pudding containing sheep's heart, liver and lungs. It is traditionally cooked while encased in the animal's stomach. ANDY BUCHANAN/AFP/AFP/Getty Images
In parts of Asia, duck's tongue is a delicacy, along with other parts of the animal which are typically discarded in the west, such as chicken's feet. ED JONES/AFP/AFP/Getty Images