The first or second stomach of a ruminant, esp. of the ox, prepared as food; formerly including also… With a and plural as an individual thing. Now…

The entrails of an animal, esp. a deer, as used for food. Formerly also: part of the back and loins of a hart. Also figurative.

The first or second stomach of a ruminant, esp. of the ox, prepared as food; formerly including also… collective singular as the name of this…

The smaller intestines of beasts, as of the pig, esp. as an article of food prepared by frying or boiling. Sometimes filled with mince-meat or…

singular. Garbage, entrails. Obsolete.

A piece of meat for roasting or broiling on a spit; esp. any part of the edible internal organs of a pig. Later also: the heart, liver, or other…

The edible inward parts of an animal, usually of a deer.

An omentum; tripe. Cf. womb, n. 1.

The offal or offcuts of an animal used for food, esp. the entrails; a piece of offal. †Also more generally: entrails, guts. Obsolete.

The edible parts collectively which are cut off in preparing the carcass of an animal for food. In early use applied mainly to the entrails; later…

The fat or omentum of a beast.

dialect. The ‘pluck’ (heart, liver, and lungs) of a beast. Also henge, hange.

Cookery. The entrails of an animal drawn out (cf. draw, v. 56). Obsolete or dialect.

The intestines of a calf or sheep, esp. when cooked as food. Also: the uterus of a deer; = gather-bag, n. Now historical and English regional (sou…

Chiefly Scottish. An animal's entrails (esp. the stomach) viewed as meat or as a food item; tripe. Usually in plural. Now rare.

The innards or entrails of an animal, esp. as used for food; = pluck, n.1 3. Now rare.

The offal of a carcass; = purtenance, n. 2. Obsolete. rare.

Entrails of a beast, esp. as used for food. archaic.

Offal or giblets.

In plural. The inwards of a deer or other beast; = umbles, n. 1a, numbles, n.

The intestines of animals employed for various purposes. In plural. As food: = offal, n. adj. Cf. to carry guts to a bear at bear, n.1 phrases 5.

The heart, liver, lungs, and other viscera of an animal, as used for food.

(pluck, n.1 3.)

the refuse of a slaughtered animal, as the hide, fat, innards, etc., sometimes notionally regarded as the parts that provide the profit to a butcher…

Entrails, intestines, collectively; esp. those of certain birds, as woodcock and snipe, and fishes, as red mullet, which are cooked and eaten with…

dialect. Applied locally to various internal parts of animals, usually eaten fried.

Another form of chitterling, n.: widely used in English dialects, and in U.S.: cf. also chidlings, n.

Now usually as one word. Australian and New Zealand. Processed or prepared meat or meat products, such as ham, bacon, sausages, meat pies, etc…

unbleached tripe.

= offal, n. 2a; a piece or type of offal (usually in plural).