8 Foods That Should Be in a Horror Movie

offalThe ubiquity of offal in the current culinary landscape signals that Westerns have (re)developed a taste for nose-to-tail eating. But that doesn't mean we enjoy looking at the blood, guts, and entrails of a beast -- particularly in its raw form.

Here are eight foods that might be more appropriate in a horror flick than on a plate. Of course, we realize that these foods -- when cooked -- are some of the world's finest and revered delicacies; still, the raw versions might make some a little squeamish.











Tripe, or stomach lining, is a popular item because -- like tofu -- it has subtle flavor and usually takes on the flavors of the other ingredients. Traditional tripe preparations include simmering with onions or slow-cooking it in soups and stews.



Steak and kidney pie, anyone? Most people have probably sampled kidney at least once in their life; it's versatile, accessible, and a great source of iron. In addition to the traditional pie, it's also great stewed in wine, tomato, or white sauce.


intestineSausage is often made by stuffing seasoned ground meat into a casing made of intestine. But these intestine-wrapped organs really take that concept to the next level!


testiclesSome cultures believe that eating testicles increases sexual vigor. No wonder Rocky Mountain Oysters are so very popular.


tongueFor people who like texture, tongue is a great choice. It's tough and chewy and must be cooked -- ideally braised! -- for a long period of time.


lamb head

If you can get that scene from Godfather out of your head, you might just discover why many people find lamb's head to be so very delicious. A popular Italian recipe called Capozzelli Di Agnelli bakes it with garlic, butter, olive oil, salt, oregano, and black pepper.



Sweetbreads -- otherwise known as glands or pancreas -- are quite delicious in a variety of preparations, particularly when breaded and fried.



Last but certainly not least: the heart, which is a great source of protein and nutrients. Heart, if cooked long enough, often passes as beef -- really rich and chewy beef, that is.

What's your favorite "horror movie" meat?


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