Bull testicles: Controversial delicacy with a rich tradition

In Spain, bull testicles are referred to as "criadillas" or "huevos de toro." These are traditional dishes cherished in regions with a strong history of cattle breeding. Historically considered a symbol of masculinity and courage, they were once reserved for special occasions. Today, they feature in certain restaurant menus as an exquisite snack. Their popularity is rooted not only in tradition but also in the belief in their health benefits. Although niche, this dish can be a real treat for those who enjoy unusual flavors.

Preparing bull testicles requires careful handling to achieve their delicate taste and texture. Initially, the protective membrane is removed, and the testicles are marinated in a mixture of herbs and spices to impart a distinctive flavor. They are typically sliced or cut into smaller pieces, coated in a batter of eggs and breadcrumbs, and then fried to a golden brown.

A popular accompaniment to bull testicles includes mayonnaise, garlic sauce, or spicy salsa, which complements their delicate texture and flavor. Alternatively, they can be stewed with onions, garlic, and wine for a more sophisticated version of the dish.

Bull testicles are a dish that evokes strong reactions—ranging from delight to aversion. Their preparation and taste are intriguing, attracting both world cuisine enthusiasts and daring tasters.

Ingredients:

• 1 lb of bull testicles
• 1 cup of milk
• 1 cup of all-purpose flour
• 2 eggs
• 1 cup of breadcrumbs
• 1 teaspoon of smoked paprika
• Salt and pepper to taste
• Oil for frying
• Mayonnaise or favorite sauce for serving

Preparation:

1. Clean the bull testicles by removing the membrane and slice them to about 0.4 inches thick. Soak them in milk for 30 minutes to remove any bitterness.
2. In one bowl, beat the eggs with a pinch of salt and pepper. In another bowl, mix the flour with paprika, salt, and pepper. Place breadcrumbs in the third bowl.
3. Remove the slices from the milk, pat them dry with a paper towel, then coat in flour, followed by egg, and finally in breadcrumbs.
4. Heat oil in a pot or deep pan to around 355°F.
5. Fry the slices until golden on both sides, then place them on a paper towel to drain excess oil.
6. Serve hot with mayonnaise, garlic sauce, or spicy salsa.

In Spain and many Latin American countries, bull testicles are considered a delicacy; however, in other parts of the world, their consumption provokes mixed reactions. This primarily stems from cultural differences and the unique nature of the ingredient, which many find hard to accept. For some, it represents a culinary challenge and an opportunity to try something new; for others, it evokes reluctance.

Nevertheless, in regions where the tradition of consuming them is deeply rooted, they are celebrated as a dish full of flavor, boasting a unique texture and characteristic aroma. Their nutritional value is often highlighted as they are rich in protein, minerals, and vitamins, making them not just a culinary curiosity but also a nutritious component of the diet.

Bull testicles hold special value in Spain, frequently featured during feasts and special occasions. In Latin America, particularly in Argentina, Mexico, and Peru, they are a popular ingredient in regional dishes. In Asian cuisine, especially in China, bull testicles are considered an aphrodisiac and an important element of traditional medicine.

In our country, they are a regional specialty in areas where cattle farming is prominent, known as "Rocky Mountain Oysters."