I’m all for this. As anyone I’ve ever gone to yakiniku with can attest to, my fondness for what even what a lot of Japanese won’t eat. Slimy cow guts taste goooood when they’re fried nice and crispy. And nothing beats a crispy fried pig’s tail.
Pig’s foot Milanese is pounded so thin and breaded so thickly that the flavor of the pig’s foot is not readily discernible through the fried bread crumbs. Beef cheek ravioli are delicious, light and pillowy, with only a hint of fibrousness to the meat and a telltale chalky aftertaste. Lamb’s brain francoboli are so heavy on cheese and so light on brain that they taste almost vegetarian. While all of these dishes are delicious, the question inevitably arises: If the recipe requires that you camouflage the central ingredients, why use those ingredients at all?
There is only one answer: Because it requires the slaughter of a pig, cow, and lamb, respectively, and flips a big fiddle minger to PETA.
Reminder to self: Post pic from restaurant in Khon Kaen here later.