Janet Bostwick > wrote:

> I went to Cash and Carry today. May is National Beef Month. That may
> be why the following variety meats were for sale.
>
> Marrow Gut - unbraided $23.90 for 30 pounds
> Beef Cut Feet $8.90 for 10 pounds
> Beef Cheek Meat $19.80 for 10 pounds
>
> The beef cheek meat is the only thing that I could figure out making
> something of. What do you do with beef feet and unbraided? marrow
> gut?

Beef cheek meat is supreme stewing meat.

Beef feet can be used for the same purposes as veal or pork feet (pig
trotters), but they need longer cooking. For example, they can be used
for a headcheese-like dishes, such as the Russian "studen'" (in which
beef feet are traditional, as distinct from the Ukrainian "kholodets"
made with pig trotters).

Marrow gut is milk-fed calf's chitterlings. Ideally, they are uncleaned
and contain the partially digested milk. There is an old and famous
Roman dish, pasta (particularly rigatoni) con la pagliata/pajata, which
I mentioned before. The chitterlings (intestines) are braided, i.e.
tied at intervals, to form "rounds", so they do not lose their contents
during cooking. They are then cooked with oil, _lardo_ and soffritto,
and then with some wine and tomato purée for a couple of hours. They
are served over rigatoni and sprinkled with pecorino. Apparently, each
serving traditionally contains two such "rounds".

> Oh, they also had Honeycomb Tripe $12.99 for 10 pounds, but I know
> what that's about.

You can cook trippa alla romana, if you want to remain in that region...
or menudo, if you do not...

Victor