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

by (40)
Updated April 06, 2014 at 6:58 PM
Created April 05, 2014 at 8:53 PM

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

618fc5298c4a96b817c4918c795a875f
1197 · April 06, 2014 at 6:58 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 · 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 · 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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1197 · 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 · 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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41312 · 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 · 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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