The Joy of Cooking Milhouse

“Itchy and Scratchy Land,” season 6, episode 4

So … if I told you that this month we’re making Baby Guts, how disgusted would you be on a scale of 1 to Marge? Don’t worry, it’s just the name that’s gross—the dish is totally delicious. But when you make it and serve it to your friends, you must refer to it as only Baby Guts. “Did you enjoy your Baby Guts? Would you like some more Baby Guts?” Bon appétit!

This one is considered to be one of the all-time best Simpsons episodes, and it is frequently quoted at my house. “Itchy and Scratchy Land,” the season 6 classic, has the Simpsons visit the newly opened theme park of the same name. Their first stop is lunch at “Tavern on the Scream,” and after ducking under a giant swinging axe, they sit down to order. Bart goes for the “Brain Burger with extra Pus,” and Homer orders Eyeball Stew. Mmm … eyeball stew. Marge is mortified by her family’s behavior in this nice restaurant until Bart shows her that all of the food has violent names. Playing along, Marge orders the Baby Guts, and the waiter replies “lady, you disgust me” before storming off. Turns out the baby guts are veal.

Read the rest of the article here and make homemade Baby Guts below.

Baby Guts (Veal Scallopini With Spaghetti and Cherry Tomatoes)
Serves 4

1 lb spaghetti
1 ½ lbs cherry tomatoes
Grapeseed or canola oil
1 lb veal cutlets, pounded thin (about ¼”)
½ cup flour (all-purpose or whole wheat)
1 healthy pinch red pepper flakes
Salt and pepper
½ cup olive oil
4 garlic cloves, minced
½ cup dry white wine
1 lemon, zested and juiced
½ cup finely grated parmesan cheese
¼ cup diced fresh parsley

  1. Bring a large pot of salted water to boil and cook the spaghetti according to package instructions. Before draining, reserve 1 cup of the pasta cooking water.
  2. Meanwhile, place the cherry tomatoes in greased pan with sides and spread out into a single layer. Broil for about 5 minutes, tossing once or twice, or until the tomatoes are burst but not burnt.
  3. Again meanwhile, add a good glug of grapeseed or canola oil to a large skillet and heat over medium-high heat. While the pan heats up, add the flour and red pepper flakes to a shallow pan. Salt the cutlets and then dredge each one in the flour mixture, making sure to get completed covered, and tap off the excess.
  4. Cook the cutlets, two at a time, for about 3 minutes, or until browned and almost cooked through. Turn and cook 2-3 minutes more. Repeat with remaining cutlets, scraping down the pan and adding oil as needed.
  5. While your pasta drains, add the olive oil to the large pot and heat over medium heat. Add the garlic and cook for about 2 minutes, being careful to not let the garlic burn. Add the white wine and cook for a few minutes, or until the alcohol smell dissipates. Add ½ cup of the reserved pasta water and cook a few minutes more.
  6. Turn off the heat. Add the pasta back to the pot, followed by the lemon juice and zest, parmesan, and most of the parsley. Season with salt and pepper and toss well, adding a small amount of pasta water if needed to loosen up the mixture. Taste for seasoning.
  7. Top with the tomatoes and cutlets and garnish with parsley. Serve your baby guts!
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