The term refers to the internal organs of a sheep, specifically the heart, lungs, trachea (windpipe), and liver, all connected as a single unit. These organs are typically removed from the animal during the butchering process. It is frequently utilized as an ingredient in traditional dishes across various cultures.
These internal components offer a source of nutrients and have historically served as an economical food source. Their utilization reflects a practice of minimizing waste and maximizing the use of the entire animal. In some culinary traditions, these organs are considered delicacies and prepared using specific techniques to enhance their flavor and texture.
