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Edible parts of slaughter animals, apart from the meat.
Ruminants’ stomach lining, made ready for cooking; the main ingredient in many regional dishes, the best known being tripes à la mode de Caen.
Covered with a thick skin that lifts off easily once cooked; calf tongue is the most tender.
Young slaughter animals such as calves tend to have more tender kidneys; there is an unpleasant aftertaste if they are not prepared carefully.
Lamb, sheep and veal brains are the most prized, served in salads, au gratin, in croquettes, stuffings and sauces.