The Farsi name of this dish literally translates to “head and hoof” and for good reason, as these are the central ingredients used to prepare it. While the main ingredient is cow feet, the head and stomach also contribute.
Very much like sannakji, this time the octopus is eaten whole. Like some of the other foods on this list though, it doesn’t come without its dangers. The suckers on the octopus are known to stick to the tongue and mouth presenting a choking hazard. There are several deaths reported every year as a result.
Considered a delicacy in Cambodia, it is said that fried tarantula first became popular during the food shortages under the brutal Khmer Rouge regime. After Pol Pat was ousted though, the fried tarantulas stuck around and Cambodians today eat them like candy.
To make this Scottish meal all you need is a sheep. First, take out the heart, liver, and lungs. Then boil them in the stomach for about three hours. Don’t forget the salt.
Fugu is Japanese for “pufferfish” and in case you didn’t know, yes, they are poisonous. Japanese law strictly controls their preparation in restaurants and only highly trained chefs are allowed to handle them. They are so dangerous in fact that domestic preparation has been known to cause accidental death.