Rooster head risotto
Technically they are called cockscombs…and hens also have them. One brave foodie prepared them with risotto to the below result:
“They barely hinted of giblets, and tasted rather ho-hum? Borrowing from the culinary finesse that is Ducasse, I simmered the combs in chicken broth and nervetti (calf’s foot aspic) until tender, then finished them briefly in the style of mamma. To the risotto bianco I added mascarpone instead of heavy cream at the end. The finishing touch was a drizzle of truffle oil over all.”
Whatever you add, disgusting!