Peasant foods

Peasant foods are dishes eaten by peasants, made from accessible and inexpensive ingredients. In many historical periods, peasant foods have been stigmatized. They may use ingredients, such as offal and less-tender cuts of meat, which are not as marketable as a cash crop. One-dish meals are common. Ground meat or meat scraps mixed with grain in approximately equal proportions, then often formed into a loaf, sliced, and fried Balkenbrij Black pudding Boudin Goetta, a pork or pork-and-beef and pinhead oats sausage Groaty pudding Haggis, a savory dish containing sheep's pluck (heart, liver, and lungs), minced with onion, oatmeal, suet, spices, and salt, mixed with stock, and cooked while encased in a sheep's stomach Knipp Livermush Lorne sausage Meatloaf Scrapple, pig scraps, cornmeal and other flours and spices fried together in a mush Slatur Pasta con i peperoni cruschi, an Italian pasta dish from Basilicata, defined a true representative of "cucina povera" (peasant cooking) Pasta mollicata, Italian pasta dish from South Italy, especially Basilicata, often known as a "poor man's dish". Testaroli Agliata – a garlic sauce in Italian cuisine that has been a peasant food, and also used by upper-class people Acquacotta, an Italian soup that dates to ancient history. Primary ingredients are water, stale bread, onion, tomato and olive oil, along with various vegetables and leftover foods that may have been available. Batchoy (Tagalog), a Filipino meat soup or noodle soup made with pork and pork offal in ginger-flavored broth, traditionally with pork blood added. Cassoulet, a French bean, meat, and vegetable stew originating from the rural Southwest that has since become a staple of French cuisine Cawl, a Welsh broth or soup Cholent, a traditional Jewish Sabbath stew Chupe, refers to a variety of stews from South America generally made with chicken, red meat, lamb or beef tripe and other offal Duckefett, a German sauce Dinuguan, a Filipino pork blood stew infused with vinegar.