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The femur or upper leg bone is
commonly used-sawn into 5
cm pieces. The bones are
placed in cold water so the
marrow goes hard, making it
easy to press out.
Marrow Marrow is chopped up and Bone marrow should be a good size,
Moelle
bones used in dumplings or stuffing creamy white and odourless.
or sliced to form a garnish for
steak dishes. Can also be
served on toast.
Slices should be poached in
salt water until they are soft all
the way through.

Beef, lamb, veal and pork
hearts are most used.
Trim excess fat, arteries, blood
Should not be over fatty or contain
clots and excessive connective
commonly too many tubes. On cutting
Heart Coeur tissue.
they should be moist, not sticky, with
Moist, slow methods of no unpleasant odour.
cookery such as braising and
stewing will help tenderise the
tough tissue.

Tripe is the first and second
division of the stomach of
ruminant-generally beef cattle.
Can purchase two types: blanket or
Is normally purchased ready to
Tripe tripe cook-cleaned, blanched Should thick seam tripe (first stomach) or
honeycomb tripe (second stomach).
be fresh, clean, good and
The latter is the more delicate.
bleached. colour, with no
stickiness or odour.
Usually boiled braised.

Most commonly used for
Should be moist with no stickiness or
Intestine boyaux sausage casings. Generally unpleasant odour.
purchased already to be filled.

The lace-like membrane
around the stomach of a pig.
Caul crèpinette Sometimes used to encase Should be moist with no stickiness or
meat products, e.g. force meat unpleasant odour.
sausages. Requires no
butchery preparation.

Pig's head, cured or fresh, can
be used to make brawn and or
sausages. Should be fresh, fleshy, not sticky, have
Head La tète
Calves head is used for no unpleasant odours.
specialty dishes such as calves
head vinaigrette.