Prato de Miudezas

Ají de lengua é um ensopado boliviano tradicional com sabor picante. É feito com língua de boi, óleo, cebola, tomate, pimenta malagueta, salsa, cominho, orégano e (frequentemente) ervilhas verdes. A língua é fervida, cortada em fatias finas e depois cozida com o restante dos ingredientes. Este ensopado farto é tradicionalmente servido com batatas chuño e arroz cozido no vapor como acompanhamento.

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

O substancial batchoy é uma sopa filipina popular que consiste em miúdos de porco, caldo de galinha ou carne bovina e macarrão de ovo redondo fresco. Generosamente temperada com pasta de camarão e (ocasionalmente) molho de soja, a sopa é geralmente coberta com torresmos de porco, alho frito e um ovo cru. Embora existam inúmeras histórias sobre a origem do prato, não há dúvida de que ele foi criado em Iloilo, mais especificamente no distrito de La Paz, de onde se espalhou para outras partes do país para se tornar um dos pratos de sopa filipinos mais famosos.

Lote

Austria

Beuschel é um dos clássicos da culinária austríaca. Frequentemente comparado a um ragu, este prato farto é feito com vísceras, geralmente coração e pulmões, e é servido em um delicioso molho marrom escuro. Normalmente, vísceras de vitela são usadas no prato, mas outros animais ou órgãos também podem ser utilizados. Devido à consistência das vísceras, o beuschel é um prato demorado encontrado apenas em restaurantes austríacos tradicionais e notáveis. Embora possa ser encontrado em todas as partes da Áustria, é geralmente associado a Viena e representa um exemplo real da antiga culinária vienense. Tornou-se popular no século XIX, durante o Império Austríaco, quando vísceras de animais foram introduzidas nos menus de vários restaurantes vienenses de alto padrão. Sua importância diminuiu um pouco recentemente, mas para verdadeiros especialistas, ainda é considerado uma deliciosa herança do Império Austríaco. Para atingir a consistência cremosa e suave, o prato geralmente é finalizado com creme e é mais comumente servido com bolinhos de pão tradicionais e aromáticos.

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

Bopis é um prato tradicional filipino que geralmente consiste em coração e pulmões de animais (geralmente carne bovina ou suína) que são cozidos junto com alho, cebola e uma variedade de vegetais e temperos. Comido em todo o país, o prato aparece em inúmeras versões que podem diferir na escolha de ingredientes, texturas e níveis de tempero. É tradicionalmente comido como aperitivo ou lanche acompanhado de bebidas alcoólicas, mas também é uma refeição principal satisfatória com arroz cozido no vapor servido ao lado. A variedade vinda de Bicol é geralmente chamada de 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

Caldo de cardán é uma sopa boliviana preparada com pênis de touro como ingrediente principal. A sopa precisa ser cozida por muito tempo em fogo baixo, mas os resultados são magníficos, e os moradores locais a consideram um afrodisíaco e uma ótima cura para ressaca. A sopa é enriquecida com ingredientes como carne bovina, tendão bovino, costela de cordeiro, peito de frango, batata, arroz, ovos cozidos e carne seca bovina. O caldo resultante é forte e opaco, acentuado com um toque de creme ou llajua — um molho picante feito com tomates, cebolas e pimentas. Caldo de cardán é sempre servido bem quente e é especialmente popular nos fins de semana, devido ao seu longo tempo de cozimento.

Caldo de cardan

Callos a la Madrileña ou tripa ao estilo de Madri é um prato espanhol que consiste em tripa, presunto, chouriço e morcilla (salsicha de sangue) cozidos em um caldo com cebola, molho de tomate, alho e páprica. Folhas de louro, salsa e açafrão são adicionados para dar sabor extra, enquanto os ingredientes opcionais incluem farinha de rosca, vinagre branco e grão-de-bico. O prato é cozido lentamente em fogo médio a baixo até que o caldo desenvolva uma consistência espessa. Acredita-se que este prato típico de Madri remonta ao século XIX. Antes do século XIX, o prato era servido em tavernas, mas então um restaurante de luxo, Lhardy, o incluiu em seu menu e ele se tornou amplamente popular. Hoje em dia, este ensopado é tradicionalmente servido em tigelas de barro acompanhado de pão rústico ao lado.

Callos a la Madrileña

Candinga é um ensopado tradicional hondurenho que é simples, mas substancioso. É feito com uma combinação de fígado de porco, óleo, cebola, pimentão, tomate, caldo e temperos. Os ingredientes são cozidos em fogo baixo a médio até ficarem macios. O ensopado é temperado com sal e pimenta e, em seguida, é servido com banana frita, arroz, feijão ou tortilhas de milho fresco. É tradicionalmente acompanhado de fatias de limão ao lado para que cada pessoa possa temperar sua candinga com um pouco de suco de limão.