So I have taken you down the road of the strangest and perhaps most disgusting recipes, the classic recipes, and the easiest recipes. Let us now look at the simply the fascinating French recipes. I think of them as interesting because they are unusual, but not necessarily to the point of grossness, but just curious that they are food the French would eat while the Anglos would certainly not eat the same food.
- Lamprey à la Bordelaise: A lamprey is a type of eel and is difficult to find in the United States. Unfortunate really because it is quite good. And do not scoff at the idea of eating eel. People eat it all of the time in sushi. If you do get your hands on lamprey, here’s a fun recipe to experiment with: http://www.foodarts.com/recipes/recipes/31114/lamprey-la-bordelaise.
- Beef tongue: I know you are probably thinking, “Hey you said that this would not be gross,” but you see the tongue is not that weird of a food to eat. It is a very interesting food to eat. The tongue is merely a muscle, after all, which is no different than any other muscle we eat. The shape just seems to really throw people off. If you would like to give cooking it a go, try out this recipe: http://allrecipes.com/recipe/236880/slow-cooker-lengua-beef-tongue/.
- Frog legs: I have often heard that frog’s legs tastes just like chicken. I really have to disagree with this statement, because I do not think that they taste much like chicken in any way. I am not exactly sure who said that to begin with. It is the eating the frogs that gave the French the “frog” nickname by the British. I am not sure what inspired them to first decide to gnaw on a frog, but I assume it is more of desperation than desire. You can purchase frog legs from your local butcher. Here’s a recipe if you would like to try it yourself: http://www.food.com/recipe/simple-sauteed-frogs-legs-40405.
- Lapin: I think that eating rabbit meat is much less taboo than it used to be, but it is still interesting nonetheless. My host family would slaughter their own rabbits, so there were often rabbit corpses in our refrigerator. I do not recommend purchasing rabbit with the head still on. Here is a recipe for you to try out: http://cooking.nytimes.com/recipes/3727-lapin-a-la-bourguignonne-rabbit-with-red-wine-sauce.
- Tetines: Ok maybe this one is a little bit on the gross side of things. The cow udder is also a piece of the cow that the French simply will not let go to waste. But really, the worst is just envisioning chewing on a cow’s udder. If you can get beyond the idea of what it really is, you should be able to eat it without too much worry. Here’s a recipe if you find udder from your local butcher: http://www.food.com/recipe/roasted-cow-udder-300277.
- Tripe: Also a little gross is the tripe. The tripe consist of the animal’s stomach and intestines. That is a hard one for me to get over, and again is demonstrating how the French waste nothing when it comes to their meat. I have not brought myself to try it out, but I do know that the people I have heard discuss it say that it truly is delicious when done well and is very high in protein. Here’s a recipe here: http://www.seriouseats.com/recipes/2011/04/deep-fried-tripe-recipe-how-to-fry-tripe.html.
- Pigeon: If you think about how many pigeons are always wandering around the streets of all of the major cities in the world, imagine if we perceived the pigeon as a meal. Sure the meat is not exactly substantial, but why should we not eat it? Pigeon meat is actually very similar to that of quail and something you should not scoff at before trying it. Here’s a recipe to consider working on: http://honest-food.net/2014/12/22/roast-pigeon-recipe/.