The stomach of slaughtered animals is one of the innards that are usually not offered directly as food. Exceptions are tripe (the forestomach ) of ruminants , which, however, do not form the actual stomach , and the muscular stomachs of poultry , which are either part of the poultry meat or are sold separately.
Poultry stomachs can be used as an insert for fillings or for the preparation of broths and stocks . In preparation, they should be cut open and the tough, light-colored inner wall of the stomach should be removed so that only the muscle remains. Fried gizzards from poultry serve as an addition to green salads.
Like the intestines, the stomach of pigs and sheep is used as a casing for large-volume sausages such as Palatine Saumagen and Haggis , but not eaten.