Search results
Results from the WOW.Com Content Network
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.
In killing themselves by this method, they were deemed to be free from the dishonor resulting from their crimes. The most common form of disembowelment was referred to in Japanese as seppuku (or, colloquially, hara-kiri), literally "stomach cutting," involving two cuts across the abdomen, sometimes followed by pulling out one's own viscera.
Long scapulae are present, whereas the clavicles are absent. Being ruminants, the stomach is composed of four chambers: the rumen (80%), the omasum, the reticulum, and the abomasum. The ciliates and bacteria of the rumen ferment the complex cellulose into simpler fatty acids, which are then absorbed through the rumen wall.
Cow colostrum is a nutritious fluid produced by cows immediately after giving birth, says Laura Purdy, MD, a family medicine physician and the medical director and founder of SMed.
It's another boy! For premium support please call: 800-290-4726 more ways to reach us
The longest part of the large intestine is the colon whose main function is to absorb water and salts. [21] The large intestine begins at the cecum, where the appendix is located. This is also the start of the colon as the ascending colon in the back wall of the abdomen.
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. It is possibly from the Gaulish ...
The cartilage, skin and tendon parts of cow legs are also used in dishes called tunjang, kaki sapi or kikil also can be made as gulai or soto. Cow's stomach (babat) and intestine (iso) are popular, fried or in soup, in Javanese cuisine. Cow's lung called paru, coated with spices (turmeric and coriander) and fried is often eaten as a snack or ...