Calf Hide
Beef Tongues/Brains/and Calf Fries?
Has anyone ever had these? If so what did they taste like? I use the brains for taining hides, but never thought of cooking them, now I see them in most grocery stores.
As a former chef I not only ate all of them I also cooked sweetbreads, kidneys, tripe and other parts.
All have there only unique taste, not anything distinictive, brains are usually served cold in a vinegar based sauce, tongue can be smoked, fresh or pickled like corned beef and is nice as a roast or in a sandwich, fries can be calves when the to them in before allowing them to become beef cattle, alot are from Lambs, they are poached in a broth, then sliced and breaded or battered an fried, they are tasteless and have not real food value. The sauce they are served with give them flavour.
Most offal or organ meats are high in minerals like liver and kidneys, now tripe, brains, sweetbreads are something that take on the flavour of what there cooked in or how they are cooked.
Tongue tastes like either roast beef or corned beef hot or cold, I like a tongue sandwich when I go to a deli in downtown Toronto, it is not as common as it used to be, alot of european delis will pickle it, cook it cut, cube or chop it and then put it in a jelly based sausage alone, or like head cheese.