Pronunciation: [ˈʌmbə͡lz] (IPA) 
The spelling of the word "umbles" is unusual, as it is not pronounced like it is spelled. In IPA phonetic transcription, it is pronounced as /ˈʌmbəlz/. The "u" is pronounced as an "uh" sound, the "m" and "b" are pronounced separately, the "l" sound at the end of the word is emphasized, and the "e" is not pronounced at all. The word "umbles" refers to the edible organs of a deer, such as the heart and liver.
Umbles is a colloquial term used to refer to the edible organs of a butchered animal, particularly the offal or variety meats. It typically includes the heart, liver, lungs, and other organs found in the abdominal and thoracic cavities. The term 'umbles' is derived from the Old French word 'nombles', meaning the innards or entrails of an animal.
In culinary contexts, umbles often find use in traditional British recipes. They are appreciated for their distinctive flavors and unique textures, providing a rich and hearty taste to dishes. Due to their relatively low cost, umbles have historically been associated with more frugal or peasant-style cooking, where they were commonly used to stretch meals and make them more substantial.
Umbles can be cooked in various ways, depending on the desired dish. They can be incorporated into pies, casseroles, or stews, adding depth and richness to the overall flavor. Umbles are often lauded for their nutritional value as well, as they are a good source of vitamins, minerals, and proteins.
While umbles may have fallen out of favor in modern cuisine, they still maintain their place in certain regional and traditional dishes. They showcase the resourcefulness and creativity of cooks who seek to utilize every part of the animal and minimize waste.
• The entrails of a deer.
• The entrails of a deer, pig, &c.
Etymological and pronouncing dictionary of the English language. By Stormonth, James, Phelp, P. H. Published 1874.
The word "umbles" originally comes from the Middle English term "nombles" (also spelled "noumbles"), which can be traced back to the Old French word "nombles" or "nomble", meaning the entrails or innards of an animal. This Old French term itself likely derived from the Latin "lumbulus", which means "loin" or "kidney".
Over time, "nombles" evolved into "umbles" in the English language, and it specifically referred to the edible organs, such as the heart, liver, kidneys, and other offal of a deer or other hunted animal. It also applied to the edible organs of domesticated animals like cows, sheep, or pigs. In cuisine, these organs were often used to prepare traditional dishes like "umble pie" or "umble sauce".
