It’s true that America is a melting pot but some of the stuff in that pot, brought over from the old country, is disappearing! I’m talking about food of course.
In some cases, this may be a good thing considering some of the ingredients used in ethnic cooking are things Americans wouldn’t think about eating. This is happening mainly through attrition.
Our lives are so busy and complicated that no one has the time for old school cooking anymore. You just don’t have the time to have grandma teach you how to make the Spanakopita.
Below are five things that probably won’t be missed from anyone’s table:
It’s true that peasants in the old country let NOTHING go to waste and Tripe is probably one of the most unusual things that proves that point. Tripe is the lining of a cow’s stomach. Sounds delish huh? Yeah…that one can stay in the old country thanks.
Magiritsa (Greek Easter Soup)
This is probably the best smelling soup ever! The aroma alone would make you want to swim in this stuff until you find out what the ingredients are. The main ingredients include every part of a lamb you don’t want to eat: heart, liver, lungs, brain, intestine and tongue amongst other less gruesome ingredients. Again…it smells amazing though….
This is another food product that you must wonder, “Who thought of this?” You start off by boiling a pig’s head (tongue and all) in a broth of seasonings, veggies and herbs for about 6 hours until the tongue is fork tender, then you drain the pigs head. There are plenty of other steps to get the end product which looks like fatty lunch meat. BTW…there is NO CHEESE in Head Cheese!
This is probably one of the tamer ethnic foods that uses unusual ingredients. Blood sausage is exactly what it sounds like. There are variants from all over the globe as almost every culture has a version. This can be made from the blood of just about any kind of animal mixed with fillers until it’s able to solidify. Hey Nosferatu…all set Thanks!
This is basically the same as the Magiritsa above with some notable exceptions. This one is rooted in the .K. and instead of Lamb, it’s Pork organs and other ingredients jammed into the animal’s stomach and boiled until it becomes a savory pudding. I wonder what wine would pair best with that?
Grandma can keep the old country recipes (when they are disgusting) but, by all means make sure you take some time to learn your culture’s traditional recipes before they are all lost to culinary history!