Urgent cow brain question!
If anyone knows the answer to this question, it's you guys.
I am preparing cow brain for the first time. I picked off as much of the film and blood vessels as possible. Do I leave all of this white stuff on the back? It has a soft taffy consistency. I imagine it's myelin sheath or maybe just fatty white matter. Is it worth eating it?
Even my favorite gourmet recipe site epicurious.com had nothing. I recall my grandfather's cook Julia aka "Sarge", frying them and serving them in nests of shoestring potatoes.
Here's a bunch of recipes: http://www.offalgood.com/blog/recipes/brains#more-97
Last edited by Adrianag; 09-21-2011 at 12:17 PM.