Plato de despojos

El ají de lengua es un guiso tradicional boliviano de sabor picante. Se prepara con lengua de res, aceite, cebolla, tomate, ají picante, perejil, comino, orégano y (a menudo) arvejas verdes. La lengua se hierve, se corta en rodajas finas y luego se cocina con el resto de los ingredientes. Este abundante guiso se sirve tradicionalmente con papas chuño y arroz al vapor como acompañamiento.

Ají de lengua

France

Andouillette is a French specialty sausage made with pork meat and intestines, onions, wine, pepper, and other seasonings. The sausage contains parts of pig's colon, which is the reason why it is considered to be an acquired taste, as it has an intense, unusual smell which is described by some people as reminiscent of urine. The sausage can be served hot or cold, and it can be barbecued, boiled, or pan-fried. It is traditionally accompanied by vegetables in red wine sauce or roasted potatoes with a fresh salad on the side.

Andouillette

Anticucho de corazon is a traditional dish originating from Peru, consisting of beef heart skewers. The dish is made with a combination of beef heart, oil, red wine vinegar, garlic, oregano, cumin, salt, and aji panca hot pepper paste. The beef heart is cut into cubes and marinated in a combination of all other ingredients. The cubes are then skewered and grilled until fully cooked and slightly charred. These beef heart skewers are traditionally served with accompaniments such as thick slices of boiled potatoes, corn, and aji amarillo sauce on the side as a dip. It's recommended to enjoy anticucho de corazon with a bottle of ice-cold beer.

Anticuchos de corazon

Bahur is a traditional sausage made with a combination of rice and trimmings and blood of pork (but sheep and beef offal can also be used). Onions, bay leaves, cumin, and allspice are also added to the mixture. The ingredients are saut&eacute;ed before they're stuffed into thick pork intestines. The sausages are pierced with needles a few times to let the air out, then boiled, drained, and either consumed straight away or left to dry in a cold and dry place.

Bahur

Balkenbrij is a traditional dish made from pork scraps (organs, leftover sausage stock), blood, flour, and spices such as ginger, pepper, licorice, anise, sugar, and cinnamon. The mixture is slowly cooked and left to cool. Once it is cooled, balkenbrij is usually sliced and baked in the pan. It can be placed on bread and consumed as a snack or it can be paired with potatoes and consumed as a main dish. The name balkenbrij is derived from balk, meaning intestines, and brij, meaning porridge or mush.

Balkenbrij

Philippines

El sustancioso batchoy es una sopa filipina muy popular que se compone de vísceras de cerdo, caldo de pollo o de res y fideos de huevo redondos y frescos. La sopa, generosamente condimentada con pasta de camarones y (ocasionalmente) salsa de soja, suele ir cubierta con chicharrones de cerdo, ajo frito y un huevo crudo. Aunque existen numerosas historias sobre el origen de este plato, no hay duda de que se creó en Iloilo, más específicamente en el distrito de La Paz, desde donde se extendió a otras partes del país para convertirse en una de las sopas filipinas más famosas.

Batchoy

Austria

El beuschel es uno de los clásicos de la cocina austriaca. Este abundante plato, que a menudo se compara con un ragú, se prepara con vísceras, normalmente corazón y pulmones, y se sirve con una deliciosa salsa de color marrón oscuro. Normalmente se utilizan vísceras de ternera, pero también se pueden utilizar otros animales u órganos. Debido a la consistencia de las vísceras, el beuschel es un plato que requiere mucho tiempo y que solo se encuentra en los restaurantes austriacos tradicionales y notables. Aunque se puede encontrar en todas las partes de Austria, generalmente se asocia con Viena y representa un verdadero ejemplo de la antigua cocina vienesa. Se hizo popular en el siglo XIX, durante el Imperio austríaco, cuando las vísceras animales se introdujeron en los menús de numerosos restaurantes vieneses de alto nivel. Su importancia ha disminuido un poco recientemente, pero para los verdaderos expertos, todavía se considera una deliciosa herencia del Imperio austríaco. Para lograr la consistencia cremosa y suave, el plato generalmente se termina con crema y se sirve más comúnmente con las tradicionales y aromáticas albóndigas de pan.

Beuschel

Blodpudding is one of traditional Swedish dishes made with animal blood. It is typically prepared with pig blood that is mixed with flour, beer or svagdricka, butter, and seasonings, then cooked in the oven. Once prepared, it is thinly sliced and fried with a little butter or oil until slightly crispy on the surface. The traditional way of serving it is with lingonberry jam, crispy bacon, and Swedish snaps. A variant of this dish is blodkorv (blood sausage), to which pork fat, raisins, and spices are added besides the usual ingredients. As intriguing as this dish might seem to a foreigner, blood pudding is a very popular and common food eaten for lunch or dinner in most Swedish households. In fact, the Swedes have not abandoned their habit of eating food made with animal blood since they consider this ingredient very nutritious and healthy. Children commonly have it at school, served with potato cakes (potatisbullar) and lingonberries. Premade blood pudding can be bought from any Swedish supermarket, making it a convenient and nutritious meal for students and busy individuals alike.

Blodpudding

Belonging to the category of cooked sausages, blutwurst is a famous German blood sausage with many regional varieties. It is predominantly made with pork and incorporates animal blood, fat, and meat, next to a wide variety of seasonings such as marjoram, allspice, and thyme. Blutwurst comes in various sizes, and many regional versions include barley, oats, or bread, while some varieties may even consist of diced bacon or innards. Since this blood sausage is typically cooked, it has a firm consistency and is commonly enjoyed as an appetizer alongside other cold cuts. It is usually shortly boiled or fried and served warm, often complemented by mashed potatoes or sauerkraut on the side.

Blutwurst

El bopis es un plato tradicional filipino que suele estar compuesto por corazón y pulmones de animales (normalmente de ternera o cerdo) guisados con ajo, cebollas y una variedad de verduras y especias. Este plato, que se come en todo el país, se presenta en numerosas versiones que pueden diferir en la elección de ingredientes, texturas y niveles de picante. Se come tradicionalmente como aperitivo o tentempié acompañado de bebidas alcohólicas, pero también es un plato principal satisfactorio con arroz al vapor servido como acompañamiento. La variedad procedente de Bicol suele llamarse kandingga.

Bopis

Spain

Botifarra de ceba or morcilla de cebolla is a Spanish sausage originating from Alicante. In Valencian, the word ceba means onion. The sausage consists of blood, fat, and onions that are seasoned and flavored with salt, pepper, piment&oacute;n, oregano, and cloves before the concoction is stuffed into casings. It can be consumed fresh, fried, grilled, or boiled.

Botifarra de ceba

United States

Boudin rouge or red boudin is a type of blood sausage that's traditionally prepared in Louisiana. In order to prepare it, pork is boiled, the meat is separated from the bones and it's then passed through a meat grinder along with onions. The ground pork is then mixed with cooked rice, strained pork stock, dried seasonings, and pig's blood. The combination is stuffed into natural pork casings, and the blood sausage is then finished. It's usually boiled or steamed and served alongside mashed potatoes.

Boudin rouge

Boulfaf is a traditional Moroccan dish consisting of grilled and skewered lamb liver rubbed with cumin, paprika, salt, and pepper. It is typically served hot with the same spice mixture that was used for rubbing the meat. The dish is especially popular during Eid-al-Adha (the Feast of Sacrifice) in Morocco.

Boulfaf

Bouzellouf is a North African dish prepared with sheep&rsquo;s head. It is first seared over an open flame in order to be dehaired, then washed with a brush and seasoned with salt, cumin, and cayenne pepper. The ingredients are boiled or steamed until the meat falls off the bones, and combined with chickpeas and spicy chili paste.

Bouzellouf

Croatia

Vitalac is a traditional dish from the Croatian island of Brač. It is made with lamb or goat innards as the key ingredient. Liver, spleen, heart, and lungs are skewered, salted, and wrapped in lamb's sheath. The combination is then turned over coals, and the skewers are wrapped in lamb's intestines and turned over coals for another hour. When vitalac is ready, it is typically cut or sliced and consumed with bread and spring onions, most often while waiting until the whole lamb is baked.

Brački vitalac

Buchada de bode is a traditional dish made from goat's offal, specifically the stomach and intestines, along with other internal organs like the liver, lungs, and heart. The organs are cleaned, chopped, mixed with chopped vegetables like onions, tomatoes, and peppers, and seasoned with a mixture of herbs and spices before being stuffed back into the goat's stomach, which acts as a casing. This stuffed stomach is then sewn up and boiled until fully cooked, resulting in a flavorful and hearty dish. Buchada de bode is particularly popular in the northeastern region of Brazil, especially in states like Cear&aacute; and Pernambuco. It is often served with rice, beans, and farinha (manioc flour), providing a rich and satisfying meal that showcases the region's culinary heritage.

Buchada de bode

Italy

Budino di cervella is a traditional dish that's especially popular in Trentino. The dish is usually made with a combination of calf's brain, onions, butter, breadcrumbs, eggs, bread rolls soaked in milk, and parsley. The calf's brain is saut&eacute;ed with parsley and onions before it's finely diced and added to beaten egg yolks, butter, and bread. The egg whites are beaten and folded into the mixture that's placed in a buttered baking dish sprinkled with breadcrumbs. The baking dish is placed in a larger baking pan that's filled with water, and the souffl&eacute; is baked until it's set.

Budino di cervella

El caldo de cardán es una sopa boliviana que se prepara con pene de toro como ingrediente principal. La sopa necesita cocinarse durante mucho tiempo a fuego lento, pero los resultados son magníficos y los lugareños la consideran un afrodisíaco y una gran cura para la resaca. La sopa se enriquece con ingredientes como carne de res, tendón de res, costillas de cordero, pechugas de pollo, papas, arroz, huevos duros y cecina boliviana. El caldo resultante es picante y opaco, acentuado con un toque de crema o llajua, una salsa picante hecha con tomates, cebollas y chiles. El caldo de cardán siempre se sirve bien caliente y es especialmente popular los fines de semana, debido a su largo tiempo de cocción.

Caldo de cardán

Los callos a la madrileña son un plato español que se compone de callos, jamón, chorizo y morcilla cocidos en un caldo con cebolla, salsa de tomate, ajo y pimentón. Para darle más sabor se añaden hojas de laurel, perejil y azafrán, mientras que otros ingredientes opcionales incluyen pan rallado, vinagre blanco y garbanzos. El plato se cocina lentamente a fuego medio-bajo hasta que el caldo adquiere una consistencia espesa. Se cree que este plato típico de Madrid data del siglo XIX. Antes del siglo XIX, el plato se servía en tabernas, pero luego un restaurante de lujo, Lhardy, lo incluyó en su menú y se hizo muy popular. Hoy en día, este guiso se sirve tradicionalmente en cuencos de barro acompañado de pan rústico al lado.

Callos a la madrileña

La candinga es un guiso tradicional hondureño sencillo pero sustancioso. Se prepara con una combinación de hígado de cerdo, aceite, cebollas, pimientos morrones, tomates, caldo y condimentos. Los ingredientes se cuecen a fuego lento o medio hasta que se ablanden. El guiso se condimenta con sal y pimienta y luego se sirve con plátanos fritos, arroz, frijoles o tortillas de maíz frescas. Se acompaña tradicionalmente con rodajas de limón para que cada persona pueda condimentar su candinga con un chorrito de jugo de limón.