Calf's head (offal)

Calf's head: The calf's head is a traditional dish resulting from a particular preparation of this white offal. It is consumed in Europe, especially in France, Belgium, Germany and Italy where it is a traditional Christmas meal.
The calf's head - previously boned, rolled and blanched by the tripe - must be eaten with its skin on. Cooked in a white with its brains and various stewed vegetables, it is served cold, warm or hot, with different emulsified sauces ...