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skinnydipper · TROLL Joined: 03 Aug 2006 Posts: 147

Here is a photo I found while googling, of raw blood soup. I have never had it but I have eaten blood pudding and some type of Filipino dish made out of blood that was made from the leftover blood after cooking goat and it was served as a sauce like BBQ sauce. The blood pudding I ate was made with pig blood after slaughtering a hog. It was sort of jellied. (I've also eaten jellied pig's feet, which youy can buy in some grocery stores. They are eaten cold).

http://www.flickr.com/photos/loupiote/sets/72057594073092132/

ps--Just wanted to add that I couldn't find a recipe however, sorry.

Max Thunder · Hunter Joined: 12 Aug 2006 Posts: 231 Location: Canada

Tasty!

adwred · Posted: Sun Aug 27, 2006 4:09 pm Post subject:

There's certain meat products I'm really going to miss now that I'm on zero carb. My family is Scottish and haggis is one of my absolute favourite 'treat' foods, as well as blood pudding, but they're too high in carbs! Maybe I'll still have them on Christmas, as we traditionally do, and just suffer through a carb-detoxy Boxing day. I can't imagine never having them again!

skinnydipper · TROLL Joined: 03 Aug 2006 Posts: 147

That is true about blood pudding and blood sausage--too much bread, but if you want to try the Filipino blood sauce I mentioned, I found a recipe that I think is the same thing.

DINUGUAN (Blood Stew)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Filipino

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
***** NONE *****

1 lb Pork, diced
2 tb Oil
2 Cloves garlic, minced
1 Onion, diced
1/4 lb Pork liver, diced
1/2 c Vinegar
2 tb Patis (fish sauce)
1 ts Salt
1/4 ts MSG (optional)
1 1/2 c Broth
1 c Frozen pigs blood
2 ts Sugar
3 Hot banana peppers
1/4 ts Oregano (optional)

1. Cover pork with water and simmer for 30 minutes. Remove from broth and
dice. Save 1-1/2 cups of broth.

2. In a 2-quart stainless steel or porcelain saucepan, heat oil and saute
garlic and onions for a few minutes. Add pork, liver, patis, salt and MSG.
Saute for 5 minutes more.

3. Add vinegar and bring to a boil without stirring. Lower heat and
simmer uncovered until most of the liquid has evaporated.

4. Add broth. Simmer for 10 minutes. Stir in blood and sugar; cook
until thick, stirring occasionally to avoid curdling.

5. Add hot banana peppers and oregano and cook 5 minutes more. Serve hot.

Preparation Time: 15 minutes Cooking Time: 50 minutes Serves 4

* Of course the banana pepper is optional. I guess you can make this out of any kind of blood. I think the time I had it, it was made out of either goat blood or pig blood, because it was at a big fiesta I attended and both were served. Can you get the fish sauce where you live? I've had a hard time finding it here. Filipinos use it a lot.

adwred · Posted: Sun Aug 27, 2006 4:59 pm Post subject:

Cool - this recipe could probably be zero-carbified pretty easily. Unfortunately, I think blood itself has quite a few carbs in it from the natural blood sugar of the animal. Maybe it's not as high as I think. I'll have to look into it.

And with haggis, I guess I could make it myself, without the oats, but my God would it be time-consuming!

Moronic_Pathways · TROLL Joined: 03 Jul 2006 Posts: 268

that looks almost identical to Laup Lueaht, it's good but gives me the shiter buggers Embarassed

beef blood is also served sometimes in a noodle dish called 'fer' it's also very delicious.pigs feet,cows feet though- i eat those all the time good stuff! you gotta try stewed pigs feet if you haven't already..you will be hooked! it's soooo good! so tender and the meat and fat falls right off the bone its soo tender.i haven't tried Kalua pig yet ,but i am dying to Yup

ReddyMcMeaty · The Boss Joined: 20 May 2006 Posts: 5776

Mmmmm haggis yes, I am looking forward to a good Haggis and Chips on my next trip to Scotland. Some things are worth it ;)
I can get blood sausage here without the fillers, so delicious only I ate too much of it one day and haven't felt like it since.
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RawNut · Flesh Eater Joined: 22 Nov 2007 Posts: 42

Raw blood soup! Now theres a way to get my sodium without having to add sea salt! Happy

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Dustyboy · Posted: Tue Aug 26, 2008 5:23 pm Post subject:

I just threw up in my mouth a little.
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May the spirit of the dead cow be upon you.

Avalon · Top Carnivore Joined: 29 Nov 2006 Posts: 3326

...enough to share I hope Wow

RawNut · Flesh Eater Joined: 22 Nov 2007 Posts: 42

adwred · Posted: Wed Aug 27, 2008 12:28 pm Post subject:

OK, there's not too much that grosses me out, but fucking ew. The whole idea of eating stomach contents ... *shudder*.
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RawNut · Flesh Eater Joined: 22 Nov 2007 Posts: 42

adwred · Posted: Wed Aug 27, 2008 1:49 pm Post subject:

How bout we not eat any barf, at all, hmmm?
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I'm a vegetable-eater by proxy. I make sure to get 5-10 servings of herbivore per day.

Dustyboy · Posted: Wed Aug 27, 2008 2:03 pm Post subject:

Wow I knocked this one off track and I wasn't even trying that hard.
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May the spirit of the dead cow be upon you.

Avalon · Top Carnivore Joined: 29 Nov 2006 Posts: 3326

Thanx Dusty!

Dustyboy · Posted: Wed Aug 27, 2008 6:25 pm Post subject:

Hey Nut! Prove you are a real carnivore and take a bite out of the bird.

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May the spirit of the dead cow be upon you.