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They are the part of the bull that is removed in his youth so that he may be more tractable, grow meatier, and will behave less-masculine. When the calves are branded, the testicles are cut off and thrown into a bucket of water. They are then peeled, washed, rolled in flour and seasoning, and then fried. The testicles may be cooked in a variety of ways – deep fried whole, cut into broad, thin slices, or marinated. - What’s Cooking America
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