Foods The Traveling Professor Would Never Eat While Traveling Abroad
The Traveling Professor has been on hundreds of small group tours to Europe, Canada, and Peru. Known for his adventurous palate, he eagerly tries many local specialties. However, even the most daring traveler has boundaries — here are some foods he absolutely avoids when abroad.
Tripe: Italy’s Offal Delicacy Not for Everyone
As many times as the Professor has been to Italy, he has not dared to try this dish. Tripe, defined as edible offal from the stomachs of farm animals, is a staple in many Italian dishes. Cooked for hours, sometimes days, it is served in soups and sandwiches across Italy. While Italian cuisine is famously delicious, tripe is one dish The Traveling Professor just can’t stomach.
Beef Heart: A Peruvian Specialty With Mixed Reviews
Beef heart is a popular Peruvian dish and, though not a favorite, The Traveling Professor prefers it over tripe. Peru’s cuisine also features cuy (guinea pig), which he surprisingly finds more palatable. Come to Peru and see Machu Picchu with the Professor, but skip the beef heart.
Andouille Sausage and Tête de Veau: Parisian Dishes to Skip
Andouille sausage appears frequently on Paris menus, known for its intensely gamey flavor — often considered stronger than any meat you've tasted. Similarly, tête de veau (calf’s head) can be unsettling for those who prefer their meals less “eye-contact.” There is a lot to love about Paris, but Andouille sausage and tête de veau are not any of them.
Pickled Herring: A Childhood Aversion
Despite its popularity in Scandinavian cuisine, pickled herring reminds The Traveling Professor of his childhood when his Norwegian grandmother would force-feed it to him. The smell alone can turn his stomach. Let's go to Norway and eat their delicious hot dogs, but we can skip the pickled herring.
Hákarl: Iceland’s Cured Shark Specialty
Hákarl is Iceland’s traditional cured shark, prepared by burying the meat for months and then drying it. Known for its strong ammonia smell and pungent taste, it’s one delicacy The Traveling Professor avoids at all costs on every trip to Iceland.
British Classics: Black Pudding and Jellied Eels
On his first visit to London two decades ago, The Traveling Professor found much of the food unappealing. Although British cuisine has improved dramatically, black pudding (blood sausage) and jellied eels remain off-limits.