Testicles as food

The testicles of calves, lambs, roosters, turkeys, and other animals are eaten in many parts of the world, often under euphemistic culinary names.

Testicles are a by-product of the castration of young animals raised for meat, so they were originally a late-spring seasonal specialty,[1] though nowadays they are generally available year-round.

Testicles are cooked in a variety of ways: sautéed and sauced, fricasseed, deep-fried with breading or batter, in pies, poached, roasted, and so on.

The French terms amourettes (from amour, 'love'), animelles or frivolités,[6] the Italian granelli 'granules', and the Spanish and Latin American criadillas 'little maids' began as euphemisms, but have become standard culinary names.

[9] The dish is especially popular in parts of Canada where cattle ranching is prevalent, and castration of young male animals is common.

[13] Whale testicles, called kujira no kougan (鯨の睾丸) or kinsou (キンソウ), are considered a delicacy in Japan and are generally eaten boiled.

Commentaries of the Ashvemedha Yagna, a part of the Rigveda Somayajis tradition, describe consuming horse's entrails including intestines and scrotum along with soma.

Some tribes offer goat testicles to their guests, such as male lamb genitalia soup, a popular Andhra dish.