Abats is offal. Big cities in France all have at least one triperie, a shop or market stand that specializes in abats in all forms.
Abats are categorized as either abats rouges, bits that require little preparation after they are removed from the animal, such as liver and kidneys, or abats blancs that require quite a bit of work to make them edible, such as tripe and trotters.
abattis: giblets (the neck, wings, liver, heart and gizzard of a fowl)
chaudin: large pork intestine, an essential ingredient in andouillettes. It is divided into four areas: the poche (cæcum), the gros frisé and moyen frisé (upper colon) and the suivant (lower colon)
Image by Daniel Carrière