Posted 19 July 2004 - 05:34 PM
Posted 19 July 2004 - 07:33 PM
Well, it's made from the meat on a cow's head. And that meat has a certain gelatinous quality that comes from the abundance of cartilige.
There's a great recipe for it in the book--you make it in an 18 quart electric turkey roaster oven.
I like mine with salsa, onions and cilantro on tortillas.