The testicles of calves, lambs, roosters, turkeys, and other animals are eaten in many parts of the world, often under euphemistic culinary names. Testicles are a by-product of the castration of young animals raised for meat, so they were originally a late-spring seasonal specialty, [1] though nowadays they are generally frozen and available year-round.
Testicles are cooked in a variety of ways: sautéed and sauced, fricasseed, deep-fried with breading or batter, in pies, poached, roasted, and so on. Before cooking, they are generally scalded, skinned, and soaked in cold water. [2]
In English, testicles are known by a wide variety of euphemisms, including "stones", "Rocky Mountain oysters", and "prairie oysters". [1] [3] Lamb testicles are often called "lamb fries" or simply fries (though that may also refer to other organ meats). [4]
Euphemisms are used in many other languages. In Arabic countries such as Lebanon, Syria and Iraq they are known as baid ghanam and in Turkey they are known as koç yumurtası which in both languages mean "sheep eggs". [5]
In some Spanish-speaking countries in Latin America, they are known as criadillas, huevos de toro, "bull eggs"; in Chinese, as Simplified Chinese: 牛宝; Traditional Chinese: 牛寶; Pinyin: niú bǎo, "ox treasures"; in Greek, as αμελέτητα, "unmentionables"; in Hindi, as kapura.
The French animelles (lit. "innards"), the Italian granelli (lit. "granules"), and the Spanish and Latin American criadillas (lit. "little maids") began as euphemisms, but have become standard culinary names. [6] [7]
Known as 'prairie oysters' in Canada, they are normally served deep-fried and breaded, with a demi-glace. [8] The dish is especially popular in parts of Canada where cattle ranching is prevalent, and castration of young male animals is common.
In Jordan, and Syria, baid ghanam or sheep testicles are grilled in lemon juice and garnished in parsley.
In Pakistan, there is a common misconception of eating goat testicles but this originated in Somalia cooked in Tava.
In the United States, bull testicles are usually served breaded and deep-fried as an appetizer, under the name "Rocky Mountain oysters". [9]
Buffalo, boar or bulls' testicles known as criadillas are breaded and fried; [10] In tortilla Sacromonte, a speciality from Granada, lambs' brains and testicles are cooked in an omelette. [11]
Whale testicles, called "kujira no kougan" (鯨の睾丸) or "kinsou" (キンソウ), are considered a delicacy in Japan and are generally eaten boiled. The Japanese Wikipedia article at 鯨肉 provides an extensive list of whale tissues eaten, which includes the intestines, sex organs, and other offal.
Bulls testicles is commonly called "Ngầu pín". It is a very common food as it is believed to increase men's sexual ability. [12] [ circular reference ]
After gelding a colt, the testicles are used for ritual purposes. One of the amputated testicles is punctured with a knife so as to permit the insertion of a rope; the rope is then fastened to the new gelding's tail with the assumption that once the testicle has dried, the wound will have finished healing. The remaining testicle is cooked in the hearth ashes and eaten by the head of the household to acquire the strength of the stallion. [13]
Lamb testicles were historically eaten in England where they were referred to as 'fries' or 'stones'. As the name suggests, they were usually fried in butter after being coated in breadcrumbs. However, they are no longer widely eaten and are not available in supermarkets, although they are sold in some Asian butchers and other shops catering to British Muslims. [14]
Lamb testicles in Iran are called Donbalān (Persian : دنبلان), originally the name of a white, fleshy mushroom, which is a euphemism to avoid using the word testicles. Lamb testicles are consumed mostly as home-cooked meals rather than in restaurants as they are considered Haram (forbidden) according to Shiah laws, [15] but there are restaurants where lamb testicles are available. In Iran, lamb testicles are mainly skewered and grilled, however in some areas they are shallow fried and served with bread.
Practice of boiling goat testicles in water and reducing the water with repeated additions of sesame is common in India. [16] Ayuverdic texts describes this as a potent drug among other herbo ayurvedic formulations, when discussing treating injury to genital organs. Goat and bull testicles have been consumed prior to Islamic Invasion in India.
Commentaries of the Ashvemedha Yagna, a part of Rigveda Somayajis Tradition, describe consuming Horse's entrails including intestines and scrotum along with Soma. There is some controversies to the commentaries, particularly related to orgy, and thus authenticity of the practice can be contested.
Goat and cow testicles are highly priced in Modern India, up to five times the Rung Cut/Prime cut, however testicles isn't a mainstream delicacy, and is mostly sold as street food. Some tribes offer goat testicles to their guests, such as Male Lamb Genitalia soup, a popular Andhra Dish,
Tripe is a type of edible lining from the stomachs of various farm animals. Most tripe is from cattle, pigs and sheep.
Sheep meat is one of the most common meats around the world, taken from the domestic sheep, Ovis aries, and generally divided into lamb, from sheep in their first year, hogget, from sheep in their second, and mutton, from older sheep. Generally, "hogget" and "sheep meat" are not used by consumers outside Norway, New Zealand, South Africa, Scotland, and Australia. Hogget has become more common in England, particularly in the North often in association with rare breed and organic farming.
Offal, also called variety meats, pluck or organ meats, is the internal organs of a butchered animal. The word does not refer to a particular list of edible organs, and these lists of organs vary with culture and region, but usually exclude skeletal muscle. Offal may also refer to the by-products of milled grains, such as corn or wheat.
Rocky Mountain oysters or mountain oysters, or meat balls, also known as prairie oysters in Canada, is a dish made of bull testicles. The organs are often deep-fried after being skinned, coated in flour, pepper and salt, and sometimes pounded flat. The dish is most often served as an appetizer.
Chitterlings, sometimes spelled chitlins or chittlins, are the large intestines of domestic animals. They are usually made from pigs' intestines. They may also be filled with a forcemeat to make sausage. Intestine from other animals, such as cow, lamb, goose, and goat is also used for making chitterling.
Prairie oyster may refer to:
Lamb fries are lamb testicles used as food. Historically they were parboiled, cut in half, and seasoned. Lamb testicles are served in a variety of cuisines, including Italian, Basque, breaded and fried in some barbecue restaurants, Chinese, Caucasian, Persian and Iranian Armenian, and Turkish. The dish is rarely served at restaurants in the United States, but can occasionally be found at Iranian restaurants.
Barbecue varies by the type of meat, sauce, rub, or other flavorings used, the point in barbecuing at which they are added, the role smoke plays, the equipment and fuel used, cooking temperature, and cooking time.
Ghanaian cuisine refers to the meals of the Ghanaian people. The main dishes of Ghana are centered around starchy staple foods, accompanied by either sauce or soup as well as a source of protein. The primary ingredients for the vast majority of soups and stews are tomatoes, hot peppers, and onions. As a result of these main ingredients, most Ghanaian soups and stews appear red or orange.
A meat chop is a cut of meat cut perpendicular to the spine, and usually containing a rib or riblet part of a vertebra and served as an individual portion. The most common kinds of meat chops are pork and lamb. A thin boneless chop, or one with only the rib bone, may be called a cutlet, though the difference is not always clear. The term "chop" is not usually used for beef, but a T-bone steak is essentially a loin chop, a rib steak and a rib cutlet.
Culinary names, menu names, or kitchen names are names of foods used in the preparation or selling of food, as opposed to their names in agriculture or in scientific nomenclature. The menu name may even be different from the kitchen name. For example, from the 19th until the mid-20th century, many restaurant menus were written in French and not in the local language.
Pig's ear, as food for human consumption, is the cooked ear of pig. It is found in several cuisines around the world.
Chilean cuisine stems mainly from the combination of traditional Spanish cuisine, Chilean Mapuche culture and local ingredients, with later important influences from other European cuisines, particularly from Germany, the United Kingdom and France. The food tradition and recipes in Chile are notable for the variety of flavours and ingredients, with the country's diverse geography and climate hosting a wide range of agricultural produce, fruits and vegetables. The long coastline and the peoples' relationship with the Pacific Ocean add an immense array of seafood to Chilean cuisine, with the country's waters home to unique species of fish, molluscs, crustaceans and algae, thanks to the oxygen-rich water carried in by the Humboldt Current. Chile is also one of the world's largest producers of wine and many Chilean recipes are enhanced and accompanied by local wines. The confection dulce de leche was invented in Chile and is one of the country's most notable contributions to world cuisine.
Goat meat is the meat of the domestic goat. The common name for goat meat is simply "goat meat", while meat from young goats can be called "kid meat", capretto (Italian), and cabrito. In South Asian cuisine, mutton refers to goat meat.
The cuts of pork are the different parts of the pig which are consumed as food by humans. The terminology and extent of each cut varies from country to country. There are between four and six primal cuts, which are the large parts in which the pig is first cut: the shoulder, loin, belly and leg. These are often sold wholesale, as are other parts of the pig with less meat, such as the head, feet and tail. Retail cuts are the specific cuts which are used to obtain different kinds of meat, such as tenderloin and ham. There are at least 25 Iberian pork cuts, including jamón.
Lamb's fry is lamb offal served as food, including the testicles, liver, sweetbreads, heart, kidneys, and sometimes the brain and abdominal fat—or some combination thereof.
A croquette is a deep-fried roll originating in French cuisine, consisting of a thick binder combined with a filling, which is then breaded. It is served as a side dish, a snack, or fast food worldwide.
Arab Indonesian cuisine is characterized by the mixture of Middle Eastern cuisine with local Indonesian-style. Arab Indonesians brought their legacy of Arab cuisine—originally from Hadhramaut, Hejaz, Sudan and Egypt—and modified some of the dishes with the addition of Indonesian ingredients. The Arabs arrived in the Nusantara archipelago to trade and spread Islam. In Java, since the 18th century AD, most of Arab traders settled on the north coast and diffuse with indigenous, thus affecting the local cuisine culture, especially in the use of goat and mutton meat as well as ghee in cooking.
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