People around the world eat the penises of bulls, sheep, and goats, without a quiver.
Keeping to the theme of eating all the animal that began with our post on lamb’s testicles, we now present our readers with another idea to get used to. Penis meat is eaten and enjoyed in the Middle East, Latin America, and the Far East as an ordinary meat and as a boost to virility.
Farmer’s home-made sausages may include sheep, goat, or steer penis. Each species’s penis has its own flavor. It stays a little rubbery even after long cooking, though.
Bull Penis Stew Recipe
Our researches haven’t turned up the truth about supposed Eastern European penis stew, but there are recipes from Bolivia and China.
The one recipe circulating around the Internet was taken word for word from a small out-of-print collection of Yemenite recipes, Yemenite and Sabra Cookery, by Naomi and Shimon Tzabar. The Bull Penis recipe goes like this:
1 pound of penis, ram’s or bull’s
3 tbls. oil
1 large chopped onion
2 garlic cloves, peeled and chopped
1 tsp coriander seeds, crushed
1 tsp salt
freshly ground black pepper
Scald the penis, then drain and clean.
Place the penis in a saucepan, cover with cold water, and bring to a boil.
Remove any scum, then simmer for 10 minutes.
Drain and slice.
Heat the oil in a large skillet.
Add the onion, garlic, and coriander and fry until the onion is golden.
Add the penis slices and fry on both sides for a few minutes.
Stir in the remaining ingredients with a good grinding of pepper, add enough water to cover, and bring to a boil.
Lower the heat, cover, and simmer for about 2 hours, or until tender.
Add a little water from time to time if necessary to prevent burning.
Cleaning urine from the penis
Most Westerners don’t know how to clean penis for cooking. The following video from the National Geographic Society makes that clear: the cook slits it open, removes the urethra, and rinses the meat several times under running water to remove any trace of urine.
Hard to swallow the idea? It’s understandable. A study titled Udders, Penises, and Testicles by Robert Rotenberg and published in the 2008 Ethnology (links to PDF) magazine says why:
“Sexual and lactating organs of animals are both foods and symbols,” Rotenberg writes: “Because the organs are visible when the animal is mating or nursing, their shape is unmistakable, and their symbolic potency clings to them, even after slaughter. Cooking them might mask or magnify these qualities.
“…udders, penises and testicles are difficult to separate from the self and hence persistently problematic as foods. …The similarity renders them as self, instead of as foods.”
True. Every man we’ve spoken to about penis as food has crossed his legs.
More Middle-Eastern food:
Yemenite & Sabra Cookery, by Naomi and Shimon Tzabar, Sadan Publishing, 1979, ISBN 965-234-001-4.