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0A friend has some and wants to cook it. I've never tried it or cooked it before.
Posted by CHEDBALLZ 
on 9/2/13 at 3:31 pm to FlatTownProdigalSon
on 9/2/13 at 3:31 pm to FlatTownProdigalSonThe only Bouie I know is a vanilla custard.
Posted by TIGER2 on 9/2/13 at 3:35 pm to FlatTownProdigalSon
on 9/2/13 at 3:35 pm to FlatTownProdigalSonGoogle says it is a black girls ass. What are you talking about. What part of the cow does it come from.
Posted by FlatTownProdigalSon 
on 9/2/13 at 3:45 pm to TIGER2
on 9/2/13 at 3:45 pm to TIGER2I've always heard it to be all the "pipes and organs" of the animal. I'm assuming of a pig. A friend is coming over with the meat shortly.
Posted by bbqguy on 9/2/13 at 4:10 pm to FlatTownProdigalSon
on 9/2/13 at 4:10 pm to FlatTownProdigalSonIf you are talking about debris, my grandmother used to make a soup with it called a bouie (sp). When she would make a stew out of the debris and serve it over white rice, she would call that a debris. I don't know if my spelling is correct but it is pronounced boo-ee. Also they pronounced debris day-bree. This was southern Vermilion parish in the 60s and 70s. The debris was the first thing cooked after a calf was picked up from the butcher and contained the sweetbreads, kidneys, heart and assorted other bits and pieces of innards. It was actually quite good if cooked right and my grandmother could cook it right! Sweetbreads are very hard to come by, very pricey, and are a delicacy in fine dining establishments.
Posted by bbqguy on 9/2/13 at 4:11 pm to FlatTownProdigalSon
on 9/2/13 at 4:11 pm to FlatTownProdigalSonIf you are talking about debris, my grandmother used to make a soup with it called a bouie (sp). When she would make a stew out of the debris and serve it over white rice, she would call that a debris. I don't know if my spelling is correct but it is pronounced boo-ee. Also they pronounced debris day-bree. This was southern Vermilion parish in the 60s and 70s. The debris was the first thing cooked after a calf was picked up from the butcher and contained the sweetbreads, kidneys, heart and assorted other bits and pieces of innards. It was actually quite good if cooked right and my grandmother could cook it right! Sweetbreads are very hard to come by, very pricey, and are a delicacy in fine dining establishments.
Posted by thegreatboudini 
on 9/2/13 at 4:12 pm to TIGER2
on 9/2/13 at 4:12 pm to TIGER2quote:
Google says it is a black girls ass. What are you talking about. What part of the cow does it come from.
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Posted by FlatTownProdigalSon on 9/2/13 at 4:24 pm to oldcharlie8
on 9/2/13 at 4:24 pm to oldcharlie8Yes I just found out from my mom that it is from a cow, and she said it was often Cooked in a soup, but made a really good gravy. I'm guessing you cook it like you would any other gravy in a black pot. You would think being from Ville Platte, I'd have cooked that before!
Posted by G Vice on 9/2/13 at 4:27 pm to FlatTownProdigalSon
on 9/2/13 at 4:27 pm to FlatTownProdigalSonAbsolutely. It's still very popular in the Ville Platte area. I've long been familiar with "debris" as mentioned earlier, but never heard of this bouie until about 15 yrs ago.
Posted by oldcharlie8 
on 9/2/13 at 4:28 pm to FlatTownProdigalSon
on 9/2/13 at 4:28 pm to FlatTownProdigalSonquote:
Yes I just found out from my mom that it is from a cow, and she said it was often Cooked in a soup, but made a really good gravy. I'm guessing you cook it like you would any other gravy in a black pot. You would think being from Ville Platte, I'd have cooked that before!
cook it just like a regular pot of grillades. i usually add a little rotel. i like the spleen the best. but, you can pick and choose which parts you want.
Posted by FlatTownProdigalSon on 9/2/13 at 4:53 pm to oldcharlie8
on 9/2/13 at 4:53 pm to oldcharlie8I wonder if it would be better adding a little rotel for that taste or adding roux for more or a stew taste?
Posted by TIGERFANZZ on 9/2/13 at 9:33 pm to FlatTownProdigalSon
on 9/2/13 at 9:33 pm to FlatTownProdigalSonquote:
cook it just like a regular pot of grillades. i usually add a little rotel. i like the spleen the best. but, you can pick and choose which parts you want.
It's pronounced "boo-ee" & makes a very good gravy, I would suggest you get it without the kidney-gives off a horrible urine smell/taste & ruins it for me.
Posted by AreJay on 9/2/13 at 9:53 pm to FlatTownProdigalSon
Might be spelled properly "bouilli"--which also can refer to meat that's cooked to make a broth or something---the "spent" meat that you would strain out, then use that leftover to make a new dish.
Posted by Tigerfan53 on 9/2/13 at 11:57 pm to FlatTownProdigalSon
on 9/2/13 at 11:57 pm to FlatTownProdigalSonYes u can cook a gravy with it or in a soup. I'm not an old timer but I've learned lots of old school cooking from my parents.
Posted by AreJay on 9/3/13 at 6:48 am to FlatTownProdigalSon
Might be spelled properly "bouilli"--which also can refer to meat that's cooked to make a broth or something---the "spent" meat that you would strain out, then use that leftover to make a new dish.
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