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Does anyone know how to cook bovine oesophagus? Or any ideas?

Commented on April 06, 2014
Created April 05, 2014 at 8:53 PM

A google search only gives me cancer related results...

618fc5298c4a96b817c4918c795a875f

(1217)

on April 06, 2014
at 06:58 PM

Interesting! Thanks for sharing this experiment - I have not taken the plunge into cooking intestines, other than tripe, but I am definitely up for the unusual challenge. I think doing a pre-soak in salted milk might help with the chewiness, if you cook it again. Cool!

C869271e1563c0c3cf4b27448b3acbc4

(40)

on April 06, 2014
at 11:52 AM

Yes, it was very chewy, but actually tasted pretty simple and not organ-like (probably because it's mostly muscle/soft cartilage), which relieved me (nightmares of pig kidneys haunt me to this day...) It's actually nice for someone who doesn't have much access to seafood if they want a change of texture in their meat.

C869271e1563c0c3cf4b27448b3acbc4

(40)

on April 06, 2014
at 11:41 AM

I ended up cooking it like I would calamari and it turned out great! It's more chewy and has a little less taste so if I ever bring myself to buy some more (which I probably wont, it was a one-time find at the supermarket...) I'd spice it more than I would calamari.

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2 Answers

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618fc5298c4a96b817c4918c795a875f

(1217)

on April 06, 2014
at 12:38 AM

Look up recipes for Pork Bung - pig rectum. I imagine the texture is the same, since the esophagus and the rectum perform somewhat similar functions (well, opposite functions). Thai cuisine is where you will find pork bung. I think you should just follow those recipes and add your beef throat. It should be tender and chewy, like calamari (pig rectum has been rumored to sub for calamari!)

C869271e1563c0c3cf4b27448b3acbc4

(40)

on April 06, 2014
at 11:41 AM

I ended up cooking it like I would calamari and it turned out great! It's more chewy and has a little less taste so if I ever bring myself to buy some more (which I probably wont, it was a one-time find at the supermarket...) I'd spice it more than I would calamari.

0
32f5749fa6cf7adbeb0b0b031ba82b46

(41767)

on April 05, 2014
at 11:31 PM

Sounds… chewy. As much as paleos love their offal, some offal is awful. Who goes to the effort of processing and cooking esophagus? (Non-answer I know.)

C869271e1563c0c3cf4b27448b3acbc4

(40)

on April 06, 2014
at 11:52 AM

Yes, it was very chewy, but actually tasted pretty simple and not organ-like (probably because it's mostly muscle/soft cartilage), which relieved me (nightmares of pig kidneys haunt me to this day...) It's actually nice for someone who doesn't have much access to seafood if they want a change of texture in their meat.

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