Placenta Recipes


(Mothering Magazine, September 1983, Vol. 28, pg 76)

Each placenta weighs approximately 1/6 of the baby's weight. Cut the meat away from the membranes with a sharp knife. Discard the membranes.

Placenta Cocktail:
1/4 cup raw placenta
8oz V-8 juice
2 ice cubes
1/2 cup carrot.
Blend at high speed for 10 seconds

Placenta Lasagne:
Use your favorite Lasagne recipe and substitute this mixture for one layer of cheese. In 2 tbl. olive oil, quickly saute meat of 3/4 placenta, ground or minced; plus 2 sliced cloves of garlic, 1/2 tsp. oregano, 1/2 diced onion & 2 tbl. tomato paste, or 1 whole tomato.

Placenta Stew:
Meat of 3/4 placenta in bite size chunks, 1 potato (cubed), 1/4 cup fresh parsley, 2 carrots, 3 ribs celery, 1 zucchini, 1 large tomato, 1 small onion. Dredge meat in 1 tbl. flour mixed with 1 tsp. salt, 1/2 tsp. paprika, pinch of cloves, pinch of pepper, 6-8 crushed coriander seeds. Saute meat in 2 tbl. oil, then add vegetables (cut up) and 4-5 cups of water. Bring to full boil, then simmer for 1 hour.

Placenta Pizza:
Grind placenta. Saute in 2 tbl. olive oil with 4 garlic cloves, then add 1/4 tsp. fennel, 1/4 tsp. pepper, 1/4 tsp. paprika, 1/4 tsp. salt, 1/2 tsp. oregano, 1/4 tsp. thyme, and 1/4 cup of wine. Allow to stand for 30 minutes, then use with your favorite home made pizza recipe. It's a fine placenta sausage topping.

found at:

Placenta Spaghetti:
Cut meat of 3/4 placenta into bite size pieces, then brown quickly in 1 tbl. butter plus 1 tbl. oil. Then add 1 large can tomato puree, 2 cans crushed pear tomatoes, 1 onion, 2 cloves of garlic, 1 tbl. molasses, 1 bay leaf, 1 tbl. rosemary, 1 tsp. ea. of salt, honey, oregano, basil, and fennel. Simmer 1 1/2 hours.
Placenta Roast:

All "food" should be properly cleaned prior to cooking, and all "food" should be properly cooked prior to eating.

This is a good recipe for placenta, which should NOT go to waste:


1 to 3 lb. placenta no more than 3 days old
1 large onion
1 large green or red pepper (green will add color to the presentation)
1 cup tomato sauce
1 sleeve of saltine crackers
1 tsp crab or shrimp seasoning
1 tsp black pepper
1 tsp white pepper
1 clove garlic (roasted and minced)


Preheat oven to 350 degrees.

Chop onion and green or red pepper in small cubes. Place in large bowl. Crush saltines into crumbs and add to onion and pepper cubes.


Placenta, seafood seasoning, pepper, garlic, and tomato sauce. Place into aluminum loaf pan. Cover and bake for 1 and 1/2 hours, occasionally pouring off excess liquid. Retain liquid for gravy base if desired.

~posted to the Homebirth email list


Photo credit: Micheal Rosenthal, MD, FACOG
taken at the Family Birth Center of Upland, CA

The Critics Rave!
When I asked what it tasted like they said it tasted like Filet Mignon. No joke. -calvinsmom
I believe long ago when a mother lost alot of blood the placenta gave her a boost of nutrition and nurishment. -nursing mother
It is the only peice of meat you can eat that you don't have to kill to do so.... -Augustine
Yummy! I ate some of mine. I heard about the benefits so I did cook it and it was very good. -Chanda
This page actually won an award!
Imagine that.


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