Yesterday, the CC had the pleasure of eating grilled, marinated cow hearts Peruvian-style.
Yep, that's cow as in cow, and heart as in heart. Not for the faint of heart.
It was marinated in cumin, garlic, aji pepper and lime, and it was tender and succulent. It is necessary to enjoy texture to appreciate this because hearts are all protein so they are texturally delectably silky yet chewy.
Saturday, August 15, 2009
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