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Caldo de Cardan – Bolivian Bull Penis

bull penis

Caldo de Cardan (Bull Penis), Bolivia

More information available (in Spanish) on MDZ Online.

Submitted by Miguel

Posted by Brad | in Disgusting Delicasies | 2 Comments »

2 Comments on “Caldo de Cardan – Bolivian Bull Penis”

  1. John Says:

    (Translation of the MDZ article)

    In Bolivia they do not need viagra, there is a common broth.

    To fight fatigue, but not with an energizing drink of “Red Bull”, they say this increases sexual potency. But it is not Viagra. It is a common broth, a curiosity of the Bolivian cuisine that seems to be gaining more and more support among those in need an extra push or clear mind after a long celebration.

    Weekends, and always after dawn, many Bolivians fill the restaurants in the city of El Alto and the slums of La Paz in search of the intense flavor of the broth, whose main ingredient is the virile member of the bull.

    Consumed by people of all ages, including women, convinced that it is an effective cure for a hangover. Some attribute aphrodisiac properties and some will recommend it for back pain and joints.

    “It’s like my breakfast. The first thing I eat when I get up,” confessed Bráñez Benito, a resident of El Alto for 59 years, who has eaten the broth for the last decade.

    The popular soup takes its name from the similarity between the member of a bull, and the mechanical tube located at the base of a car which carries the force of the engine to the rear wheels.

    The secret of the mint broth’s effectiveness lies in preparedness. “As a concentrate, we cook it from 10 pm until the next morning,” Luque said in July, owner of a restaurant whose specialty is the popular soup.

    The liquid acquires in this way, according to connoisseurs, the strength of the bull, contained in the testes.

    “The long, slow cooking in huge pots heated with wood fire stoves or liquefied petroleum gas, makes taurine (a substance present in many energy drinks) which is mixed with the broth” explained Luque, who has prepared the porridge for the last 17 years with a recipe he learned in the central region of Cochabamba, where he worked as a kitchen helper.

    “Almost 10 hours of cooking so that the broth is concentrated, this is one of the secrets, the other is taking it tomorrow,” said Cristina Poma, wife of Luque and cook in the restaurant that they handle.

    After cooking, the broth takes on a creamy consistency and only then are small pieces of the bulls member mixed in the dish with lots of legs of beef, chicken and lamb, boiled egg, some rice and potato. The potato is ubiquitous in Andean Bolivian cuisine.

    “I like it because it is rich,” said Bráñez sipping the broth, which, by the variety of ingredients has a pleasant and intense flavor.

    For her part, Surco Lucio said: “I have nine children thanks to the broth” while lifting her chest and shoulders to lift up her younger son, Marco, who she said will, from time to time, taste the succulent dish.

    “The broth is a universal tradition,” added the young man carrying a piece in a plastic bag. A single dose of just 12 bolivianos, will cost you a little over a dollar and a half.

  2. Big Will Says:

    Would like to try this dish
    It sounds interesting

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