The town of Torrdembarra considers itself the capital of 'bull' cusine and once a year holds a tasting day in which a pair of chefs cook various tapas which, for three euros per tapa (wine included), can be tried by the hungry public. For quite a few years I've queued up for my yearly dose of 'bull'.
In go the spuds
Stomach or offal of any sort and of any animal tends to be an aquired taste and hard to err, stomach by the unconverted and 'bull' is no different. One woman I spoke to, who hasn't eaten it since she first tried it many years ago, said it tasted of urine. My opinion is a bit more generous. 'Bull' tastes vaguely of tuna with a more general and pervading fishy flavour underneath. What makes it more unusual, apart from its provenance, is its pleasantly spongy texture. But for me what heightens the pleasure of eating this offbeat foodstuff is its history. Knowing that this was the hard tack that sustained men on the sea makes all the difference.
- Monkfish liver, prawns, fried garlic and Malden salt.