Where’s the Beef?
Naturally, Mongolians eat more than just white foods. After our introduction to all things dairy, we filed into another room to be introduced to all the parts of the sheep that you never wanted to see.
One of the teachers was cooking up a soup with lots of scrumptious innards, but he was kindly passing plates around so that we could sample each organ before it went into the stew.
Here, he is serving up some lovely slices of sheep stomach. Okay, in fairness we didn’t eat the stomach or the intestines. No, we ate the blood that was cooked inside the stomach and intestines. The liver tasted like, well, liver. The heart tasted pretty good at first; then it tasted like liver. I don’t think I’ll ever be a big sheep guts guy.
For the rest of the morning, students presented dishes from their (or random) countries. A couple of the Korean students made yummy little bacon wraps, and another Korean student made sweet filled pancakes. The Japanese student made something like hash browns on seaweed with bacon (I’m sure that wasn’t the actual title). The Americans didn’t work quite as hard. One student made barbecue beef sandwiches, another couple made ice cream floats, and we made refried beans. Pretty much everything was delicious.
Oh, I almost forgot. The word for the day is хонины мах (hoe-knee mach), which is literally “sheep’s meat,” AKA “mutton.”