Blood and Guts

October 26, 2010

This dish is traditionally made with the blood sausage called botifarra negra--it is unavailable in the U.S., but morcilla may be substituted.Ben Fink

Foie de Veau en Persillade avec Pommes de Terre (Calf's Liver with Parsley, Garlic, and Fried Potatoes) — Seared calf's liver, potatoes, and bacon are natural partners in this dish from Aux Lyonnais.Landon Nordeman

Venison Stew
This Alsatian dish is a rich game stew, traditionally thickened with the blood of the animal. Our recipe uses flour for a lighter interpretation. See the Venison Stew RecipeAlison Harris

Jerusalem Mixed Grill
A pita sandwich of griddled spiced meats and onions, this is one of Jerusalem's most beloved street foods. You can substitute boneless chicken thighs and more breast meat for the hearts and livers, if you like. See the Jerusalem Mixed Grill RecipePenny De Los Santos

Sea Bass with Blood Sausage and Sea Urchins
(Llobarro, Cruixent de Botifarra Negra, Eriçons de Mar, i Salsa de Pa Torrat) Catalan blood sausage, or botifarra negra, isn't sold in the United States, but morcilla, another Spanish-style blood sausage, is available. See the Sea Bass with Blood Sausage and Sea Urchins RecipeGalilea Nin

Fried Chicken Livers — Former deputy editor Beth Kracklauer traveled to Louisville, Kentucky, with her father for her survey of the best bar foods in that city. These fried chicken livers topped the list and make a stellar accompaniment to an ice-cold beer.André Baranowski

Thin noodles and hearty liver dumplings make this rich, hearty soup a mainstay of the 86-year-old Klas Restaurant in Cicero, Illinois. Just outside Chicago, Cicero was once home to a thriving Czech community, reflected in Klas's old-world decor and cuisine. For more about Klas Restaurant and other delicious stops on the road, see Adventures in Good Eating. See the Beef Noodle Soup with Liver Dumplings recipePenny De Los Santos

Boudin
This is a traditional dish served at many a boucherie (cajun pig party) in southern Louisiana. See the Boudin RecipeChris Granger

Sweetbreads are the thymus or pancreas gland of a young animal; no one knows how they got their name. NOTE: Sweetbreads must be prepared the day before. See the recipe for Milk-Fed Veal Sweetbreads in the Old Style »Martin Shreiber

The tripe for this stew must be cooked very slowly to tenderize it properly. If you skimp on the cooking time, the stew will be chewy and bland. See the recipe for Tripe Stew Niçoise-Style »Antoine Bootz

Stewed Tripe with Vegetables
This earthy, intensely savory recipe came to us from Natale Rusconi, a longtime rival of Harry's Bar heir Arrigo Cipriani. Fresh peas and/or green beans may also be added to this dish. See the Stewed Tripe with Vegetables RecipeChristopher Hirsheimer

Calf's Liver and Onions
When we visited Venice, we asked the locals where to find the definitive calf's liver and onions. Everyone said Harry's Bar, and, after trying it there--and lots of other places--we had to agree. This is Harry's recipe. See the Calf's Liver and Onions RecipeChristopher Hirsheimer

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