Eating an entire cow (not in one sitting) part 10 – sweet breads, blood sausage (which is from a pig)

Posted by on May 14, 2011


With less than a week left to go in Argentina, I realize there is no way I can do it.  I was very eager early on, but then as I ran out of the popular cuts and was left with lots of organs, I lost my appetite.   When faced with the choice at a restaurant – the best, most tender rib-eye steak you’ve ever had, or kidneys, it was not a hard choice.

I'm so not ruining this wine with something gross.

So, I continued to eat lots and lots of beef but stopped trying to eat all the parts.   I did recently add one new part of the cow to my list, and  a scary part of a pig.

First the pig, no it’s not a pig head.

Blood Sausage

I love sausage of all types. But, there is something disturbing to me about blood sausage, it’s not even the name or idea of blood sausage. It’s the color. Blood sausage is really dark, almost black. I think if it was bright red it wouldn’t be so disturbing.

these all look kind of gross

So when our friends Nati and Frankie came over for an asado (Argentinian barbecue) with blood sausage, I knew now was the time to try it.

Try it! All the cool people are eating it.

Jeff cooked it up and left it on the fire until it sort of split open.

Jeff: Is there really blood in it? Frankie: Yes, yes there is.

delicious!

And then I tried it. Here’s the thing, blood sausage is amazing!  It doesn’t taste like blood, it is soft and slightly sweet.   I’m not sure what it tastes like in other countries, but in Argentina, cooked over a wood fire, it’s incredible.

 

Mollejas

Mollejas are also known as sweetbreads or the thymus gland of a cow.    When our friend Leandro came over for an asado he brought all kinds of meat including mojellas.   One last  thing to add to my cow list.

I promise you, you will like them.


I have to admit, they didn’t look pretty raw.

Vegetarians - look away

He doused them with fresh squeezed lemon juice and salt.   Once on the grill they started to look better.

And then, when we actually ate them, they were really good.  The texture is a big weird, sort of spongy, but they taste great.

So, that’s it for the cow eating on this trip.   I plan to eat several more pieces of cow between now and when we go back to the US, but they will be my favorite cuts bife de chorizo and bife de lomo.   Not only will I not be eating an entire cow in one sitting, I won’t be eating an entire cow in one country. The rest of the parts will need to be eaten on other trips.