There is an essential question that all eaters must answer: would you eat cow veins if they tasted like crab? I'd like to think of myself as the fearless type when it comes to food — I'll try everything once — but the thought of veins, intestines, testicles and all of the other ins and outs of offal give me a bit of hesitation. It's good to know that at least some of my apprehension is shared. Enter Elaine Sciolino's exploration of organ meats in Paris for The New York Times.
After a semester abroad in Paris, it doesn't come as much of a surprise that there's an exclusive Academy of Organ Meats. But it's not for everyone, and we don't mean because of your offal hesitation: the private club is all-male. Sciolino gets a lucky invite from the Academy, and gives a tour not only of offal in Paris, but also of cow and pig parts.
The City’s Unfamiliar Parts via New York Times
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