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VARIETY OF MEATS 2
http://www.visualdictionaryonline.com/food-kitchen/food/variety-meat_2.php
tripe
Ruminants’ stomach lining, made ready for cooking; the main ingredient in many regional dishes, the best known being tripes à la mode de Caen.
tongue
Covered with a thick skin that lifts off easily once cooked; calf tongue is the most tender.
kidney
Young slaughter animals such as calves tend to have more tender kidneys; there is an unpleasant aftertaste if they are not prepared carefully.
brains
Lamb, sheep and veal brains are the most prized, served in salads, au gratin, in croquettes, stuffings and sauces.
tripe
Ruminants’ stomach lining, made ready for cooking; the main ingredient in many regional dishes, the best known being tripes à la mode de Caen.
tongue
Covered with a thick skin that lifts off easily once cooked; calf tongue is the most tender.
kidney
Young slaughter animals such as calves tend to have more tender kidneys; there is an unpleasant aftertaste if they are not prepared carefully.
brains
Lamb, sheep and veal brains are the most prized, served in salads, au gratin, in croquettes, stuffings and sauces.
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