/ ˈɒfl; NAmE ˈɔːfl; ˈɑːfl/ noun
[ U ] ( US also vaˈriety meats [ pl. ]) the inside parts of an animal, such as the heart and liver , cooked and eaten as food
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WORD ORIGIN
late Middle English (in the sense refuse from a process ): probably suggested by Middle Dutch afval , from af off + vallen to fall.