Beef brain explained

Beef brains and veal (juvenile beef) or calf's brains are used in the cuisines of France; Italy; Spain; El Salvador; Mexico, etc. where they are called sesos in Spanish and are eaten in tacos and quesadillas; Pakistan and Bangladesh also in parts of India like Kolkata and Kerala, where they are known in Urdu and Bengali as Maghaz; Portugal; Egypt, where they are eaten fried and Indonesia.

Calf's brains, or cervelle de veau, is a traditional delicacy in Europe and Morocco. It is the brain of a calf consumed as meat.[1] It is often served with tongue, sauteed with beurre noir and capers, or mixed with scrambled eggs. In Italy, cervella fritte is a popular dish made of bite-sized batter-fried morsels of beef brain.

Outbreaks of bovine spongiform encephalopathy (BSE, commonly known as mad-cow disease) led to legislation to reduce risks of contracting the human variant of the illness by consumption of beef brains and spines.[2] [3]

See also

Notes and References

  1. Book: Ward, Artemas. The Grocer's Encyclopedia. 1911. New York.
  2. Web site: The Basics of Mad Cow Disease . WebMD . WebMD LLC . 26 June 2018.
  3. Web site: Arthur . Charles . The BSE Risk: to eat or not to eat- the facts behind the disease . The Independent . 26 June 2018 . 21 March 1996.