This dish is traditionally made with the blood sausage called botifarra negra–it is unavailable in the U.S., but morcilla may be substituted.
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 Recipe Alison 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 Recipe Penny 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 Recipe Galilea Nin
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 recipe
This is a traditional dish served at many a boucherie (cajun pig party) in southern Louisiana. See the Boudin Recipe Chris Granger
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 Recipe Christopher 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 Recipe Christopher Hirsheimer