The paunch or rumen is the first of the four pockets of the stomach of ruminants. The other three are: the bonnet (or network), the sheet, the caillette being much less voluminous.
Before any use as an offal, the belly is emptied, washed, turned over, scalded in water at 70°C, then scraped in a parmentière (potato peeler) to rid it of par...
Hello,
You must be a subscriber to read the rest of this article, its links and its images.
The subscription to the complete reading of the site is at 1 €uro per month, without any commitment.
If you already have a current subscription, please log in using the form below.
Otherwise you can subscribe here.