Note:<\/strong> this article was clearly<\/strong> not written by a native French. No offense intended.<\/em><\/p>\n\n Cow’s tongue (literally \u201cbeef tongue<\/a>\u201d) is a rustic French delicacy often served in thin, unrecognizable slices so as to disguise its inherent horror. Its texture is very substantial. Some renowned French chefs describe it as a \u201cmelt in the mouth\u201d kind of meat. <\/em>We would not describe it as such. Bon app\u00e9tit bien s\u00fbr.<\/em><\/p>\n\n You don’t really expect us to swallow this tripe, do you? Why yes, that’s exactly what we expect, and we hope you have the stomach for it. This awful offal traditionally includes all four chambers of a cow\u2019s stomach, as well as hooves and bones. It cooks for hours and is flavored with herbs and white wine. <\/p>\n\n Note: <\/strong>pronouncing it with a French accent will not make it any less repulsive.<\/p>\n\n Learn French with Frantastique \ud83c\uddeb\ud83c\uddf7<\/p>\n\n\n\n While half of the French population loves to complain about this pungent, intestine-filled sausage<\/a>, the other half licks its lips just thinking about it. This staple of the south is taken so seriously that it even has its own club called the \u201cAAAAA<\/a>\u201d (Association Amicale des Amateurs d\u2019Andouillette Authentique)<\/em> which can be translated as \u201cThe Friendly Club of Authentic Andouillette Lovers\u201c. You might want to wash it down with a nice bottle of Bordeaux,<\/a> or else your taste buds may disappear.<\/p>\n\n After the tongue and the guts, the logical next step is to try a deboned calf\u2019s head. T\u00eate de veau<\/em><\/a> is said to have numerous health benefits: rich in protein, healthy for skin and bones and highly recommended for those suffering from arthritis. While that sounds overwhelming, we’re positive there are alternatives that don’t involve eating cow heads.<\/p>\n\n High on the food trauma rankings are pig\u2019s trotters, a.k.a. pig’s feet. Bear in mind that it\u2019s impossible to eat the trotters<\/a> with style – eventually, you do have to use your fingers to allow gnawing around the bones. What a lovely image. <\/p>\n\n Did you know?<\/strong> It\u2019s a common belief that the French use every part of the pig except its oinker. As the French say \u201cTout est bon dans le cochon<\/em>\u201d, and in fact, they use the snout in recipes such as le fromage de t\u00eate<\/em> (“head cheese<\/a>“).<\/p>\n\n One of the most clich\u00e9d delicacies of French cuisine, frog\u2019s legs are slowly falling into unpopularity, but you might be lucky enough to encounter a plateful of them on an old-fashioned Bistrot menu. Pretty hard to swallow, if you want our advice.<\/p>\n\n While strolling the streets of Bordeaux or Lyon, you may think you’re in for a once-in-a-lifetime dining experience – chandeliers, posh waiters and gold mirrors – and next thing you know they’re serving you rognons<\/em><\/a>, which are beef kidneys. <\/p>\n\n Warning:<\/strong><\/em> rognons blancs<\/em><\/a> are testicles. Good to know.<\/p>\n\n Sheep\u2019s testicles. We\u2019ve already said too much. Please don’t swear at us<\/a>.<\/p>\n\n It might look like a run-of-the-mill sausage<\/a> at first glance, but do not be fooled: it’s the same as the British black pudding, or blood sausage in the US. The sausage casing hides congealed pork stuffed with fat, cream and seasoning. Yum.<\/p>\n\n Foie gras<\/em> is an odd one, because it’s made by forcefully overfeeding geese and ducks with a pipe so that their liver becomes plump and fat (hence foie gras<\/em> = fat liver).<\/p>\n\n Commonly enjoyed as a delicacy during festivities, foie gras<\/em> is an expensive dish.<\/p>\n\n What better way to finish this list than with a slimy snail? These are traditionally cooked, as the name suggests, with a butter parsley sauce, and presented in their shells, despite our invitations for these little guys to come out of their shells. <\/p>\n\n Bonus:<\/strong> There are sets of fancy accompanying silverware to extract your snails. We’d expect nothing less.<\/p>\n\n You’re probably thirsty after all this reading. Fret not, we’ve got you covered. Our survival guide when in a French bar<\/a> is all you’ll ever need. Oh, and don’t forget to check out our beginner’s guide on drinking etiquette in France<\/a>. You’ll thank us later.<\/p>\n\n Anything that has four legs that aren’t a table, a bench or a chair! Well, actually, it doesn’t necessarily need to have legs, but there are quite a few odd ones:<\/p>\n\n Alright, maybe those last two do stick out like sore thumbs. Have we forgotten any?<\/p>\n\n Note: These adventurous dishes may not be for everyone on everyone’s to-do list on their first trip(e) to France. In the meantime, why not try our online French course<\/a> Frantastique? Fun, short and personalized French lessons<\/em>. Learn French with Frantastique \ud83c\uddeb\ud83c\uddf7<\/p>\n\n\n\n1) Langue de boeuf<\/em><\/h2>\n\n
2) Tripes<\/em><\/h2>\n\n
4) T\u00eate de veau<\/em><\/h2>\n\n
5) Pied de porc<\/em><\/h2>\n\n
6) Cuisses de grenouilles<\/em><\/h2>\n
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<\/figure>\n<\/div>\n7) Rognons<\/em><\/h2>\n\n
8) Couilles de mouton<\/em><\/h2>\n\n
9) Boudin noir<\/em><\/h2>\n\n
11) Foie gras<\/em><\/h2>\n\n
12) Escargots au beurre persill\u00e9<\/em><\/h2>\n\n
What animals are food in France?<\/h2>\n\n
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