If you thought weird and bizarre foods are available only in the Orient, think again. These weird foods and recipes are sometimes revolting and sometimes strangely delicious, nonetheless, definitely bizarre.
Hákarl: This tasty treat is available fermented, dried Greenland or basking shark. It is made by burying the beheaded and gutted shark in a low hole in the ground for some weeks.
Smalahove: This dish is a boiled lamb’s head, traditionally served at Christmas. The brain is removed, and the head salted and dried before boiling. Because they’re the fattiest bits, the ear and eye are eaten first.
Northern Sweden or Finland
Lappkok: This beautifully-named mixture consists of blodpalt, a dumpling made with reindeer blood and wheat or rye flour and served with reindeer bone marrow.
Lutefisk: This dried whitefish treated with lye is beloved by Scandinavians and their American Midwestern ancestors (let’s just say it’s an acquired taste). It’s traditionally served with potatoes or other root vegetables, gravy or white sauce, and akvavit.
Haggis: This is a cooked sheep’s stomach stuffed with its lungs, heart, and liver, combined with oatmeal.
Nozki: The literal translation is “cold feet” and this dish of jellied pig’s trotters lives up to the name. The meat is made with herbs and spices until they fall off the bone, and set in gelatin.
Black (or blood) pudding: This mixture of animal blood (usually pork), spices, fat, and oatmeal or other grains is not that bad actually. It’s served raw, fried, grilled, or boiled.
Stracotto d’asino: A northern Italian donkey stew, often served as a pasta sauce. This particular dish is a specialty of Veneto, and Mantua, in Lombardy.
Tête de veau: This dish of boiled calf’s head is “a gelatinous variety of white offal.” There are many diverse preparations for the classical dish. Earlier, it was traditionally served with cocks’ combs and kidneys, calves sweetbreads, and mushrooms.
P’tcha: A calves’ foot jelly enjoyed by Ashkenazi Jews throughout this region of Europe.
Zungenwurst: This sausage is made of pork blood and rind; pickled ox tongue, and a grain filler like barley. It’s available dried, or can be fried in butter or bacon fat before eating.
Kokoretsi: This is a dish of lamb or goat intestines wrapped around seasoned offal (lungs, hearts, sweetbreads, kidneys), threaded onto a skewer, and cooked on a spit. Meat on top of meat.