Kishkes is a Yiddish word that refers to the intestinal lining or guts of animals, particularly cows and chickens. While it is a specific term in Yiddish cuisine, there are a few other words that can be used to describe this type of food. In English, the term "offal" or "variety meats" is often used to describe this category of food, which includes organs like liver and kidneys as well as kishka or kishkes. Additionally, some cultures have their own words for this type of food, such as French "charcuterie" or Italian "salumi." Regardless of what you call it, kishkes and other offal are a popular and flavorful ingredient in many traditional dishes.