Bizarre foods of Switzerland?
By mbsc on Fri, 06/05/2009 - 19:53
I'm traveling to Belgium, the Netherlands, Germany, France and Switzerland in November. Does anyone know of any bizarre foods for me to try while in the above countries?
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German "specials"
I'm from Berlin, Germany, and local specialities include:
- very yummy headcheeses
- Eisbein, which is the enormous boiled lower part of a pickled ham hock in all its succulent and soft glory (served with Sauerkraut of course and pea purree)
- "Berliner Schnitzel" which is basically chicken fried cow's udder
- Fricasee//Haschee made from lungs and tripe
- filled roulades and meat balls made from horse meat
- blood sauages (w/ or w/o pig's or cow's tongue) and liver sausages warm and cold
- raw ground pork with raw onions on a bun is huge in Berlin
- pork or goose schmalz with Grieben (skin crackling pieces)
Specialities from other parts of Germany:
Hessia: maggot cheese
Pommerania: lung sauage and brain sausage
Palatinate: Saumagen (filled pig's stomach)
Baden: Snailsoup (there is a snail farm near Berlin, which supplies the town)
Swabia: Tripe stew (sweet and sour)
I'm sure there a lot of other somewhat bizarre foods around in Germany...