> From: Todd Moody <[log in to unmask]>
> That's interesting.  I never heard of this practice before.  It's
> similar to a point made by Mary Enig in defense of cheese, namely
> that cheese is partially digested milk, and that the part of the
> digestive process that is challenging to humans (the digestion of
> the lactose) is already done.

That's logical. Rennet, the main fermenting agent in cheese, is originally
obtained from the stomach juices of a calf.

Here among indigenous peoples in the Cordillera region of Northern Luzon
(in the Philippines), the first thing that we do after we butcher a water
buffalo, a cow, or a goat, is to remove the multi-chambered stomach, cut
it into bite-size pieces with minimal washing, and cook it in a simple
stew together with the gall bladder. We also include the half-digested
contents of the stomach into the stew, except the coarsest cud found in
the first chamber. We call this preparation "pinapaitan" (literally,
"cooked in bile"), and consider it highly medicinal, nutritious, and
delicious.

Jun Verzola