Info on the diet of the Comanche Indians.  I thought
this was particularly instresting,

"They also drank the milk from the slashed udders of
buffalo, deer, and elk. Among their delicacies was the
curdled milk from the stomachs of suckling buffalo
calves, and they also enjoyed buffalo tripe, or
stomachs."


For meat, the Comanche ate buffalo, elk, black bears,
pronghorn antelope, and deer. When game was scarce the
men hunted wild mustangs, sometimes eating their own
ponies. In later years the Comanche raided Texas
ranches and stole longhorn cattle. They did not eat
fish or fowl, unless starving, when they would eat
virtually any creature they could catch, including
armadillos, skunks, rats, lizards, frogs, and
grasshoppers.

Buffalo meat and other game was prepared and cooked by
the women. The women also gathered wild fruits, seeds,
nuts, berries, roots, and tubers – including plums,
grapes, juniper berries, persimmons, mulberries,
acorns, pecans, wild onions, radishes, and the fruit
of the prickly pear cactus. The Comanche also acquired
maize, dried pumpkin, and tobacco through trade and
raids.

Most meats were roasted over a fire or boiled. To boil
fresh or dried meat and vegetables, women dug a pit in
the ground, which they lined with animal skins or
buffalo stomach and filled with water to make a kind
of cooking pot. They placed heated stones in the water
until it boiled and had cooked their stew. After they
came into contact with the Spanish, the Comanche
traded for copper pots and iron kettles, which made
cooking easier.

Women used berries and nuts, as well as honey and
tallow, to flavor buffalo meat. They stored the
tallow, or fat, in intestine casings or rawhide
pouches called parfleches. They especially liked to
make a sweet mush of buffalo marrow mixed with crushed
mesquite beans. The Comanches sometimes ate raw meat,
especially raw liver flavored with gall. They also
drank the milk from the slashed udders of buffalo,
deer, and elk. Among their delicacies was the curdled
milk from the stomachs of suckling buffalo calves, and
they also enjoyed buffalo tripe, or stomachs.

Comanche people generally had a light meal in the
morning and a large evening meal. During the day they
ate whenever they were hungry, or when it was
convenient. Like other Plains Indians, the Comanche
were very hospitable people. They prepared meals
whenever a visitor arrived in camp, which led to the
belief that the Comanches ate at all hours of the day
or night. Before calling a public event, the chief
took a morsel of food, held it to the sky, and then
buried it as a peace offering to the Great Spirit.
Many, but not all, families offered thanks as they sat
down to eat their meals in their tipis.

Comanche children ate pemmican, but this was primarily
a tasty, high-energy food reserved for war parties.
Carried in a parfleche pouch, pemmican was eaten only
when the men did not have time to hunt. Similarly, in
camp, people ate pemmican only when other food was
scarce. Traders ate pemmican sliced and dipped in
honey, which they called Indian bread.




       
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