And yet we’ve had these stews brewing even in modern times, thanks to tradition. Perpignan in France kept one going for 500 years, right into the 20th century, till the Nazis put an end to it. As recently as the 1980s, Normandy had one stew that had been going for 300 years.
Today? Individual people still keep their own ones for decades. Instead of boiling them continuously, it’s more normal to stick it in the fridge overnight, scrape off the smelly floating fat the next morning, and then heat it again. In Bangkok, there’s a restaurant called Wattana Panich that’s been passing the same broth from one day’s menu to the next for 47 years. It now has the special flavor that you can only get from 40 years of festering beef squeezings.
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6 Gross Foods from a ’50s Cookbook
7 More Disgusting Foods Your Grandparents Ate (Taste-Tested)
We Ran Out of Mummies Because Europeans Ate Them
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Top image: Eustaquio Santimano
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Source: Pinoy Daily News
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