The link Aaron gave me for digestive tract info (thanks, Aaron and Don for
the helpful links) mentioned that modern hunter-gatherers tend to favor the
fattier organs of game animals (tongue, brain, heart, etc) over muscle.
That reminded me that I've seen tripe (cow's stomach) at a local Hispanic
grocery. Does anyone have any experience cooking tripe, or know whether if
fits the 'fatty organ' criteria?

Sam