Pig ears, tails, feet. Tripe, sweetbreads, tongue. Cod sperm, salmon roe, yellowtail collar. (One could go on.) Foodist culture embraces it all. But the life force keeping everything else healthy and tasty and succulent still makes most eaters squeamish: blood.
Flickr/Bill Woods blood. orange.
Rich in proteins and lipids, blood can be found in some form or another in basically every regional genre of food -- except American, or at least the so-called traditional stuff. The Masai in Africa drink it straight from the cow. Europeans thicken it into sausage. Thai and Korean cooks ladle it into soup broth. It's like the perfect paleo-diet food, Crossfitters!
Time to get over it. Impress your friends! Live forever! Here are the best places to go in L.A. vhen you vant to suck some blood.More »