Blood and Guts

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

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.
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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 Recipe Alison Harris
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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
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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

Fried Chicken Livers

Fried Chicken Livers
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
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Boudin
This is a traditional dish served at many a boucherie (cajun pig party) in southern Louisiana. See the Boudin Recipe Chris 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 »

Tripe Stew Niçoise-Style

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 »
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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
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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