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According to the Ramayana, Surabhi is the daughter of Sage Kashyapa and his wife Krodhavasha, a daughter of Daksha. Her daughters Rohini and Gandharvi are the mothers of cattle and horses respectively. Still, it is Surabhi who is described as the mother of all cows in the text. [14]
Tripe refers to cow (beef) stomach, but includes stomach of any ruminant including cattle, sheep, deer, antelope, goat, ox, giraffes, and their relatives. Tripas, the related Spanish word, refers to culinary dishes produced from the small intestines of an animal. In some cases, other names have been applied to the tripe of other animals.
Guatita ([little] gut or [little] belly, from Spanish: Guata; "Gut/Belly"), or guatita criolla, is a popular dish in Ecuador, where it is considered a national dish, and in Chile.
Menudo, also known as Mondongo, [1] pancita ([little] gut or [little] stomach) or mole de panza ("stomach sauce"), is a traditional Mexican soup, made with cow's stomach in broth with a red chili pepper base. It is the Mexican variation of the Spanish callos or menudo.
Mature female cattle are called cows and mature male cattle are bulls. Young female cattle are called heifers, young male cattle are oxen or bullocks, and castrated male cattle are known as steers. Cattle are commonly raised for meat, for dairy products, and for leather. As draft animals, they pull carts and farm implements.
The abomasum, also known as the maw, [1] rennet-bag, [1] or reed tripe, [1] is the fourth and final stomach compartment in ruminants. It secretes rennet , which is used in cheese creation. The word abomasum ( ab- "away from" + omasum " intestine of an ox ") is from Neo-Latin and it was first used in English in 1706.
Cow stomach soup, mystery meat soup, beef spleen sandwich, sardine meatballs, gourmet cow's mouth, Cerda Artichoke Festival: fried, roasted, marinated, and frittata artichoke, and artichoke gelato on a bun, chocolate rabbit, cinnamon pudding, bottarga, tuna heart and sperm, cuttlefish eggs and pasta with ink, sea snails. 25 (3) September 23, 2008
Although the general name işkembe çorbası is very common, especially at the traditional restaurants dedicated to this soup, offal of cow and sheep and kelle (sheep head meat, especially cheeks, baked) are also offered. A dish can be ordered and made from the various parts of the stomach: "Tuzlama, işkembe, şırdan and damar". As in several ...