The challenge for this year's 20-some competitors was to make the best balls-goulash, a twist on the ubiquitous regional stew but replacing classic meat cuts with testicles from rams, calves, bulls, donkeys, horses or other animals.Some say the testicles should be diced into tiny pieces and soaked in wine for at least 30 minutes for the right consistency before simmered with the onions, garlic,