Buzz
For many, meat is an essential part of their diet. Ground beef, ham, steak, as well as the white and dark meats from poultry such as turkey and chicken are often central to various holidays in the US. However, what you won’t typically find on American dinner tables are the organs of these animals, despite them being fully edible.
In other parts of the world, consuming animal organs, commonly known as offal, is a regular tradition. Numerous countries treat certain organs as special delicacies, and they are often featured in restaurants and street food stalls.
Although it may seem shocking to try a bull’s testicle or consume part of a chicken’s digestive system, many people across the globe see these organ-based dishes as normal. Some even describe these foods as delightful if you are willing to give them a chance.
10. Ox Tongue
Ox tongue, a delicacy found globally, has been a prominent dish across various cultures, from street vendors to fine dining establishments. It was also a staple in American cookbooks from the 1940s to 1950s, though its presence has since waned as other meat cuts gained popularity.
The texture of ox tongue is often compared to other red meats like flank steak and filet mignon. It is commonly featured in dishes worldwide, notably in Mexican tacos de lengua.
The tongue is finely chopped, then braised with garlic, herbs, and spices. Typically served with toppings like salsa and avocado, it is wrapped in a tortilla. In this dish, tongues from beef, pork, elk, and lamb are commonly used.
Ox tongue is highly regarded in Japan, particularly in Sendai, where it is considered a local specialty. It can be prepared in various ways, added to different dishes, or simply grilled and served with rice. Besides restaurants, ox tongue can even be found at Sendai train stations, offering a quick taste while waiting for a train.
Although ox tongue is not widely popular in the United States, it can still be found in select restaurants and even aboard cruise ships. For example, the Carnival Cruise Line offers braised ox tongue as an appetizer for adventurous eaters.
9. Gizzards
Though gizzards may not appear often on regular restaurant menus, they are still a sought-after dish in certain cultures. They are an edible part of the chicken, and while Applebee’s may not serve them, they are considered a delicacy in other countries and some restaurants in the U.S.
A gizzard, found within a bird's digestive system, is an organ that helps grind food to aid in digestion. In the Southern United States, gizzards are often served fried, similar to fried chicken.
In Nigeria, gizzards are commonly used in a spicy pepper soup, while in Portuguese cuisine, gizzards are featured in a dish called moelas, where they are slow-cooked in a flavorful broth with garlic, onions, and red wine. This dish is typically served as an appetizer or as part of a stew for the main course.
In Thailand, gizzards are frequently included in dishes like khao man gai, a combination of gizzards and other meats, such as chicken liver, served over rice. Due to their ease of preparation, gizzards are popular with street vendors.
Similar traditions are observed in Hong Kong, Taiwan, and the Philippines, where chicken gizzards are added to various dishes or simply served alongside rice.
8. Beef Heart
Since the 1940s, beef heart has been recognized as a nutrient-dense cut of meat, packed with B vitamins and iron, which can contribute to heart health. However, despite its health benefits, many people are hesitant to eat an animal's heart due to its unconventional nature.
In the United States, beef heart was once incorporated into ground beef, though this practice has declined over time. While the USDA still permits its inclusion, it is no longer common. Nevertheless, some restaurants continue to serve it, often prepared in a stew or grilled to resemble flank steak in both appearance and texture.
In Chicago, beef heart is featured in a signature dish, where it is combined with watermelon in a refreshing salad. Meanwhile, in Georgia, barbecued beef heart has been gaining popularity as a local favorite.
In Peru, a beloved dish called anticuchos consists of marinated, skewered, and grilled beef heart. It is the most traditional way to prepare and enjoy beef heart, widely available at both restaurants and street vendors.
Beef hearts are often featured in the cuisines of Brazil, France, Denmark, and Japan, where they are either incorporated into various dishes or highlighted as the main ingredient. In London, beef heart is also available, particularly in a Michelin-starred restaurant where it is both affordable and well-loved. With its distinctive gamy flavor, beef heart can be sautéed, served as tartare, or even made into burgers.
7. Lamb Kidneys
During the Great Depression, offal dishes were widely consumed due to the high cost of meat. Families utilized every part of the animal they could. Although meat is now more accessible and cheaper, offal dishes, such as lamb kidneys, remain treasured in certain parts of the world.
In Hong Kong, lamb kidneys are commonly used in stir-fries. After being cleaned and cut into small pieces, the kidneys are added to the stir-fry, creating a quick and flavorful dish.
Due to the subtle flavor of lamb kidneys, they are typically served marinated or deviled to maximize their taste. They are paired exclusively with vegetables to ensure that the distinct flavor of the lamb kidneys stands out. In Persia, lamb kidney is the primary ingredient in gholveh, a dish that combines lamb kidneys with tomato sauce to create a simple yet affordable meal.
While lamb kidneys may not be as widely consumed in North America as they are in places like Scotland, they are commonly found in other European eateries. In France, lamb kidneys are often sauteed or grilled. In England, they can be spread on toast or even soaked in red wine to impart a sweeter taste. In the UK, lamb kidneys are more frequently used in stews or, as famous chef Gordon Ramsay prefers, in pies.
6. Goat Brain
The idea of consuming brains has often been met with reluctance, driven by the fear—whether rational or not—of contracting diseases. Despite this, in many cultures, eating animal brains is considered a delicacy and is believed to enhance bodily functions.
Goat meat has gained significant popularity in the United States, and it is increasingly being incorporated into various recipes. One such trend involves eating goat brains.
In the Middle East, goat brains are commonly consumed. In Mumbai, breja fry is a popular dish where goat brains are cooked with a curry base, along with chili and ginger. The dish, sometimes referred to as maghaz masala on North American menus, is widely available in India and Pakistan, where street vendors often serve it. The texture of goat brains is said to resemble scrambled eggs when cooked.
There are claims that consuming goat brains benefits nervous system function and provides essential nutrients. However, these claims have not been scientifically substantiated.
For those seeking a new culinary experience, the Mexican dish tacos de sesos can be prepared with goat brains as a substitute for beef. Additionally, some French restaurants have modified the classic tete de veau by using the boiled head of a goat instead of a calf.
5. Duck Liver
Foie gras, a renowned delicacy, originated in France and can be found at restaurants worldwide. It involves feeding a duck excessively to produce a fatty liver, which delivers a rich, almost creamy texture when consumed.
In French cuisine, duck liver is often used in a bordelaise sauce, also known as 'rouennaise sauce,' which accompanies the remaining cooked duck. While chicken liver is more common in various cuisines, duck liver has gained significant popularity due to its health advantages, including its high content of protein, vitamin A, the full range of B vitamins, iron, copper, and zinc, making it a powerful remedy for fatigue.
In Argentina, liver is often consumed either lightly cooked or even raw. In some paleo diets, it is mixed into a drink with tomato juice, egg yolks, coconut juice, lemon, and lime. Surprisingly, hot sauce is added as the final touch.
In Australia, a new restaurant has opened with the aim of promoting duck consumption. Duck liver appears in various dishes, from appetizers to main courses, showcasing its versatility in the culinary world.
Depending on your location, duck liver can be served in various forms, such as boiled, sautéed in a wine or sherry sauce, as a pâté, or even incorporated into a casserole.
4. Sheep Stomach
The iconic Scottish dish haggis is renowned for utilizing parts of the sheep that most people wouldn’t typically consider eating, all boiled and encased in the animal’s stomach. Although the traditional Scottish version is prohibited in the United States due to regulations on sheep’s lungs, alternative variations exist, with all versions using the stomach to contain the meat mixture.
Haggis consumption has become more widespread and is no longer solely associated with Scotland. Sheep’s organs, particularly their stomachs, have been transformed into burgers, burritos, and even poutine.
The use of a sheep’s stomach extends beyond haggis. It also appears in a dish called 'tripe,' which involves cooking the stomach of an animal. While cow stomach is more common, in some places like Italy, a sheep’s stomach is preferred.
In some countries, a sheep’s stomach is used in various ways, including incorporating it into oatmeal. In Romania, it is even considered a remedy for hangovers. The dish, called ciorba de burta, uses the stomach to create a tangy soup that is believed to help cure severe hangovers.
3. Human Placenta
For some individuals, the desire for the nutritional benefits offered by offal extends beyond just animals. The practice of consuming one’s placenta after childbirth has become a recent trend, though it is not exactly a new concept.
Eating one’s placenta was not uncommon in the past. It was believed to offer mothers additional nutrition, support breastfeeding, and boost their energy levels.
In many cultures, consuming one’s placenta is viewed as a significant ritual and an act of reverence. In China, dried placenta (ziheche) is believed to be a remedy for conditions like infertility and impotence.
Recently, the practice of eating one’s placenta has gained significant attention. Some mothers claim that consuming their placentas helps alleviate postpartum depression, though there is no scientific evidence supporting these claims. These mothers often blend the placenta into smoothies, dehydrate it into powder for baked goods, or even ingest it in pill form.
In addition to smoothies and pills, some individuals have even created placenta balms and tonics, claiming that these can cure various health issues. A controversial moment occurred when British TV host Hugh Fearnley-Whittingstall turned a human placenta into pâté during a cooking segment on his show.
Despite numerous claims about the potential health benefits of placental consumption, adding it to soups or blending it into smoothies may not be the safest choice. The CDC issued a warning, stating that the placenta may contain harmful bacteria and pathogens that could pose risks to both the mother and the baby.
2. Bull Testicles
The dish known as 'Rocky Mountain oysters' might suggest that it’s made with oysters, but in reality, it’s a Colorado specialty prepared from bull testicles, which are breaded and deep-fried. This dish is so popular that Montana hosts a festival every year where nearly 23,000 kilograms (50,000 lbs) of testicles are consumed. In Canada, it’s called 'prairie oysters,' and instead of being breaded, the testicles are served with a demi-glace.
Bull testicles are enjoyed in various parts of the world. In Spain, criadillas are served in a similar fashion to Rocky Mountain oysters, but these 'bull fries' are accompanied by a red wine sauce. For bullfighters, eating bull testicles is a symbol of masculinity, and local tradition claims that they act as an aphrodisiac.
In Guatemala and Nicaragua, ceviche isn’t made with seafood but with bull testicles. The testicles are mixed with lime juice, tomatoes, onions, and cilantro, creating a salty and savory dish. The flavor of the bull testicles is said to resemble venison.
Consuming huevos de toro is a common practice in Latin America, while bull testicle soup is a delicacy in Vietnam and known in Serbia as an aphrodisiac. In Serbia, the World Testicle Cooking Championship is held annually, where countries compete to create the best variation of testicle-based dishes.
For those interested in testicle-based recipes, there is a cookbook titled Cooking with Balls, which features a variety of dishes including testicle pizza and testicle pie.
1. Pig Intestines
Eating pig is hardly surprising, with dishes like pork chops, bacon, hot dogs, and sausage being popular in the United States. However, in certain countries, various pig parts are considered delicacies, including their intestines.
In South Korea, there is a street food known as soondae, which consists of boiled pig intestines stuffed with noodles, blood, and spices. This dish is made in a similar manner to American sausages.
In China, there's a dish known as 'blood sausage.' It’s made by boiling meat and filling it with blood and stock, then serving it alongside pickled cabbage. This dish is most often enjoyed in the colder months. Another variation features pig intestines, which are served as a spicy treat with chili sauce. The late chef Anthony Bourdain sampled this dish on his show Anthony Bourdain: Parts Unknown.
The Philippines offers numerous ways to enjoy pig intestines, both as street food and in restaurants. One of the most popular versions is grilled and served on skewers, a common sight on the streets of Singapore, where vendors prepare them for eager customers.
Another well-loved dish featuring pig intestines is ginabot. This dish involves deep-frying the intestines, turning them into a crispy snack that’s adored for its delicious flavor. In other restaurants, the intestines are cooked in a wok to create a savory, flavorful meal.
