15 Strange and Surprising Foods from Across America

America is no stranger to culinary creativity, and sometimes, that creativity borders on downright bizarre.  It is a playground for adventurous eaters, which might even make you raise an eyebrow (or two). You will find a lot of food that you will deem weird. However, these unconventional eats reflect the diverse and daring spirit of American cuisine.

Rocky Mountain Oysters

Despite the name, Rocky Mountain Oysters are not seafood. They are deep-fried bull testicles, a delicacy in the western states. To prepare, clean and peel the testicles, then slice them into bite-sized pieces. Dip them in seasoned flour, then in beaten eggs, and coat with breadcrumbs. Deep fry until golden brown and serve with cocktail sauce.

Pickled Pigs’ Feet

Common in Southern cuisine, pickled pigs’ feet are exactly what they sound like. These tangy treats are soaked in vinegar and spices. Start by boiling the pigs’ feet until tender. Place them in a jar with a mixture of vinegar, water, salt, and spices like garlic, bay leaves, and peppercorns. Let them sit in the fridge for at least a week before enjoying.

Scrapple

A dish from the Pennsylvania Dutch, scrapple is a loaf made from pork scraps and cornmeal. To make scrapple, boil pork scraps and offal with spices. Once tender, strain the meat and mix it with cornmeal and the cooking liquid. Pour into a loaf pan and chill until set. Slice and fry until crispy on the outside before serving for breakfast alongside eggs.

Lutefisk

Popular in Scandinavian-American communities, lutefisk is dried fish soaked in lye and then rehydrated. To prepare, rinse the fish thoroughly to remove the lye. Soak it in cold water for several days, changing the water daily. Bake the lutefisk in a covered dish at 350°F for about 30 minutes. The gelatinous texture and strong smell make it an acquired taste.

Geoduck

This oversized clam, pronounced “gooey-duck,” is a specialty of the Pacific Northwest. Its long neck is often sliced thin and served raw or cooked. To prepare, clean the geoduck by blanching it briefly in boiling water and removing the tough skin. Slice the neck thinly and serve as sashimi with soy sauce and wasabi, or quickly stir-fry with garlic and vegetables.

Koolickles

A Southern treat, koolickles are dill pickles soaked in Kool-Aid. To make them, drain a jar of dill pickles and reserve the brine. Mix the brine with a packet of red Kool-Aid and sugar, then return the pickles to the jar and pour the mixture over them. Let them soak in the fridge for a week to develop their sweet and tangy flavor.

Livermush

Hailing from North Carolina, livermush is a loaf made from pig liver, head parts, and cornmeal. To prepare, cook the pig liver and head parts until tender, then grind them. Mix with cornmeal and spices, pour into a loaf pan, and chill until firm. Slice and fry until golden brown, often served for breakfast.

Goetta

A Cincinnati specialty, goetta is a sausage-like mixture of ground meat (usually pork) and oats. To make goetta, cook ground pork with onions and spices. Add steel-cut oats and water, then simmer until thickened. Pour the mixture into a loaf pan and refrigerate until set. Slice and fry until crispy, often eaten for breakfast.

Burgoo

This Kentucky stew is made with a variety of meats, traditionally including squirrel, opossum, or raccoon, along with vegetables and spices. To prepare, brown the meat in a large pot, then add vegetables like potatoes, corn, and tomatoes. Simmer with water or broth and spices for several hours until thick and hearty.

Chitlins

Chitlins, or chitterlings, are fried pig intestines, a staple in Southern soul food. To make chitlins, thoroughly clean and soak the intestines in vinegar. Boil them for several hours to tenderize, then fry until crispy. They are often served with hot sauce.

Brain Sandwiches

A delicacy in St. Louis, brain sandwiches are made from fried cow brains served on white bread. To prepare, soak the brains in cold water, then boil until firm. Slice and coat in flour, then fry until golden brown. Serve on white bread with lettuce and mustard.

Pineapple and Cottage Cheese Salad

A retro dish, this salad combines canned pineapple slices with a scoop of cottage cheese. To make, simply place a ring of canned pineapple on a plate and add a scoop of cottage cheese in the center. Often topped with a cherry, it’s a sweet and savory combination.

Frito Pie

A Tex-Mex comfort food, Frito pie consists of chili poured over Fritos corn chips and topped with cheese. To prepare, heat your favorite chili recipe or canned chili. Pour over a bed of Fritos in a bowl or the chip bag itself, and top with shredded cheese, onions, and jalapeños.

Garbage Plate

Originating from Rochester, New York, a Garbage Plate includes a mix of hamburger or hot dogs, home fries, macaroni salad, and baked beans, all topped with a meat sauce. To prepare, cook the meats and sides separately. Assemble on a plate, layering home fries, macaroni salad, and baked beans, then top with the meat and a generous ladle of meat sauce.

Lamb Fries

Similar to Rocky Mountain Oysters, lamb fries are fried lamb testicles. To prepare, clean and peel the testicles, then slice them into pieces. Dip in seasoned flour, then in beaten eggs, and coat with breadcrumbs. Deep fry until golden brown.

This article originally appeared on RetailShout.

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