PENIS STEW

This recipe is taken from The Two Fat Ladies, Full Throttle by Clarissa Dickson and Jennifer Paterson (New York, Clarkson Potter, c1998, page 101). The ladies say this was originally a Jewish recipe from Marcelle Thomal. Innards, including penis, once played a major role in Jewish cooking.

1 pound of penis of ram or bull
3 tablespoons olive oil
1 large chopped onion
2 garlic cloves, peeled and chopped
1 teaspoon coriander seeds, crushed
1 teaspoon saltfreshly ground black pepper

Scald the penis, then drain and clean--it doesn’t say exactly how to clean a penis. Place in a saucepan, cover with cold water, and bring to a boil. Remove any scum, then simmer for 10 minutes. Drain and slice.

Heat the oil in a large skillet. Add the onion, garlic and coriander and fry until the onion is golden. Add the penis slices and fry on both sides for a few minutes. Stir in the remaining ingredients with a good grinding of pepper, add enough water to cover, and bring to a boil. Lower the heat, cover, and simmer for about 2 hours, or until tender. Add a little water from time to time if necessary to prevent burning.