The first forkful of “laab dib,” one of upcountry Thailand’s most coveted dishes, is a sharp blast of bitterness. That’s the raw cow bile. Then, the flavor fades into a grassy tang. That’s literally the taste of grass, partially digested, drained from a cow’s stomach and spritzed over your lunch. Then comes the best part: a tender sweetness melting across the palate. That’s uncooked meat, minced to a pulp. It leaves blood on your lips and, if you’re unlucky, a few parasites in your gut. But for diehard fans of “laab dib” — an intimidating mix of raw meat, blood, bile and spices — this meal is to die for. Sometimes literally.

Sauce

Salix@sh.itjust.works · 1 pts · 2y

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ultratiem@lemmy.ca · 2 pts · 2y

I don't care to watch but given the tissue is soft and flooded with blood vessels and spongy tissue, it probably runs the texture of tough liver? I honestly get this more than I get tongue or things like ears and pigs feet.

beq@sh.itjust.works · 2 pts · 2y

"you might also like this" I bet has a great background story