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When Private Parts Become Food

Tastes like balls…literally.

We’re far from picky eaters at Complex, so when we read the news that a Serbian chef is releasing The Testicle Cookbook: Cooking With Balls, we weren’t immediately disgusted. After all, we’re big fans of Fear Factor, and the Testicle recipes are for actual cooked food—testicle pizza, battered testicles and barbecued testicles made from the nuts of stallions, ostriches, bulls, pigs and turkeys. According to the chef, balls are rich in testosterone (go figure) and operate as a powerful aphrodisiac.

Who knew—besides our lady friends—that balls could taste so good? Have we been missing out on other crotch-area culinary goodness? We scoured the globe for the top 5 dishes made from private parts…

DISH: Donkey penis
COUNTRY: China. Quelle surprise.
BENEFIT: Enhances your virility
RISK: Choking when attempting to swallow and say “pause” at the same time

DISH: Cow placenta
COUNTRY: India
BENEFIT: Protein and iron
RISK: Uhh. It’s placenta.

DISH: Pig rectum
COUNTRY: Dominican Republic/China
BENEFIT: Can say you’ve eaten pig rectum
RISK: Mistaking fecal matter for spring onions

DISH: Cow udder
COUNTRY: France/Italy
BENEFIT: Protein
RISK: Getting turned off to titties

DISH: Chicken nuggets
COUNTRY: U.S.A.
BENEFIT: They taste fucking good!
RISK: The sneaking suspicion that it’s actually fried chicken vagina you’re dipping into that sweet and sour sauce