Caul fat

[Steve Maskery]

Has anyone here ever used caul fat?

I saw a recipe that called for it some time ago. I can't now remember what it was. But I mentioned it to my NDB1 neighbour, who is a butcher.

This evening the doorbell rang and there he was, with a plastic bag containing water and a ball the size of a water melon. I've just wrapped and frozen 15 pieces of caul fat, enough to last me the rest of my life, probably.

It's very funny stuff. Lining of the stomach, looks like a cross between a pair of lace panties and a road map.

 

[Graham Orm]

Tripe?

 

[lurker]

That reminds me of the haggis I used to eat regularly when I lived in the far north, proper haggis is encased in caul.

The butcher I used was a game dealer too and had a sign in the shop window saying freshly shot haggis sold here.
It was quite funny how many people did not realise it was a joke.

 

[lurker]

looks like a cross between a pair of lace panties and a road map.
]

Poetical :lol:

 

[lurker]

Tripe?

That's no way to talk about a valued member's posts









Even if it is true

 

[CHJ]

Tripe?

No, Tripe is the actual stomach of a ruminant, the Caul is more a containment sack for the intestines and other organs.

 

[Graham Orm]

Tripe?

No, Tripe is the actual stomach of a ruminant, the Caul is more a containment sack for the intestines and other organs.

OK.... :shock: I've eaten plenty of tripe, never seen that stuff though.

 

[doctor Bob]

 

[M P Hales]

Watch this space

coming soon

Steve Maskery video on preparing caul fat on the bandsaw including jigs and tips

(Sorry Steve)

M

 

[Steve Maskery]

Rumbled!

Very good.
S

 

[CHJ]

Tripe?

No, Tripe is the actual stomach of a ruminant, the Caul is more a containment sack for the intestines and other organs.

OK.... :shock: I've eaten plenty of tripe, never seen that stuff though.

If you've eaten decent ******* then you will have eaten Caul as the containment wrapping.

 

[Graham Orm]

****** are not something I've come across in the North West Charlie

 

[Kalimna]

And for those who enjoy haggis, it's wrapped in a stomach (traditionally) which will hold up to the hour or so steaming/boiling without falling apart. Caul fat wouldn't last at all.

Cheers,
Adam

 

[SammyQ]

Hhhmmmm....just to be pedantic..... isn't a "caul" the amniotic sac from a birth? Eg sailors used to have a dried one as a good luck charm? Being born with the caul still over your head was considered a good omen? Maybe I'm not widely read enough and the word "caul" is more generic for internal/lining membrane than it is specific for uterine membrane? Educate me!

Sam

 

[Graham Orm]

Until this thread I thought it was a stiffening board used when veneering!

 

[Steve Maskery]

Dunno, Sam, but that's what it's called. I'll ask Wayne exactly what part of the animal it is.

 

[porker]

That's the stuff my mum used to make ******* with. They were great but don't think I have had them since the '70s. Don't remember what she called it. Haven't seen it for years. Tripe is much thicker (and tastes like rubber).

 

[CHJ]

The Caul Fat or just Caul as we used to refer to it, or sometimes lace fat, is the thin membrane which surrounds the stomach and internal organs of some animals, such as cows and pigs, something that was always carefully separated when harvesting the offal such as heart, kidneys chitlins when we slaughtered Pigs and specifically requested to be included in returned products from the abattoir when we had a cow slaughtered.

 

[Setch]

I think that's what sheftalia is wrapped in, certainly looks like it. If you find a good recipe they're delicious!

 

[Steve Maskery]

Sheftalia. That was it, that was the recipe. TVM.