Beef brain

Beef brains and veal (calf's) brains are distinctive ingredients enjoyed in various dishes worldwide. From France, Italy, and Spain to El Salvador, Mexico, Pakistan, Bangladesh, Portugal, Indonesia, and the United States, these culinary elements add a unique touch to local cuisines.

You might encounter them inside tacos and quesadillas, sautéed with beurre noir and capers, blended into scrambled eggs, or fried into bite-sized treats. In Europe and Morocco, calf's brains, known as cervelle de veau, are particularly esteemed as a delicacy.

However, concerns about diseases, such as mad cow disease, have led to stricter regulations to ensure the safer consumption of beef brains and spinal tissues.

In terms of taste and texture, beef brains are notably delicate. They have a creamy consistency and a subtle flavor, often enhanced with rich sauces to accentuate their finest qualities.