Penis Stew

This unusual stew was sent to me by Joan Saunders and her twin sister, but originates from Marcelle Thomal whose grandfather was an orthodox Russian rabbi. His grandmother’s cookery books have been handed down to him and, as he remarked, this receipt makes a change from insect ones. Not for the squeamish.


  • 450g/1 lb of penis, ram’s or bull’s
  • 3 tbsp oil
  • 1 onion, chopped
  • 2 cloves of garlic, peeled and chopped
  • 1 tsp coriander seeds, crushed
  • 1 large tomato, chopped
  • freshly ground black pepper
  • 1 tsp cumin seeds, crushed
  • 1 tsp salt


Scald the penis, drain and clean it. Place in a saucepan, cover with cold water, bring to the boil, remove any scum and simmer for 10 minutes. Drain and slice. Heat the oil in a large frying pan, add the onion, garlic and coriander and fry until the onion is golden. Add the penis slices and fry on both sides for a few minutes. Stir in the remaining ingredients with a good grinding of pepper, add enough water to cover and bring to the boil. Lower the heat, cover and simmer for about 2 hours or until tender. Add a little water from time to time if necessary to prevent burning.