Strange foods from around the world (part one)

Haggis
A sheep’s heart, liver and lungs minced and mixed with onions, oatmeal suet and seasoned with salt and spices cooked inside the animal’s stomach. It doesn’t look bad in appearance until after you’ve read the ingredients and I’m pretty sure some will say no thanks

Tripe

What the fuck is tripe? It’s the stomach lining of various animals with a sponge-like honeycomb texture. The texture of the dish is very strange and not very appetizing. You’ll have to add various sauces to add flavor to it or accompany onions with it. 

Khash 

This dish is probably one of the most gruesome dishes I’ve ever seen. It was considered a winter comfort food but now a delicacy. It’s pretty much stewed cows feet and head. If you can get over the fact that you’re eating with a dish with a grinning dead skull starring at you, more power to you. 

Tuna eyeballs

Japan has many weird dishes and this is clearly one of them. Nothing about eating an eyeball sounds appetizing at all and according to sources it tastes similar to a squid or octopus. I guess there’s none of the gunk normally associated with slicing up eyeballs then? 

Black pudding (blood sausage)
I’ve never tried this dish but from what I’ve heard about it, it’s quite tasty. It’s congealed blood cooked up with various natural flavorings, thickening agents like suet and breadcrumbs and stuffed into a sausage skin. It doesn’t sound like a desert but a very interesting dish worth trying before you die. 

Hakarl
Part of the nope tour is this dish Hakarl. Yes this has to be one of the most vile dishes I’ve ever heard of. Harkal is the rotting carcus of a Greenland or basking shark, that’s buried underground in a shallow pit. It’s pressed with stones so all the poisonous internal fluids drain out and helps make the meat safe to eat. It has the smell of ammonia and a strong fishy-flavor. A known source once explained that this dish was probably the worst she had ever eaten in her life. 

Surstromming

Here’s a great way to really eat alone. Baltic Sea herring fermented with just enough salt to prevent it from rotting. When you open the can it releases a pungent aroma which is why it’s best to eat this dish outside; such a delightful dish.