Grilled cow udder is a Chilean specialty that tastes a bit like tongue.

Source: Atlas Obscura

Chileans aren’t averse to making use of all parts of an animal, be it jellied blood or a tasty cow rectum sandwich. Another dish that uses a part normally discarded is ubre asada, or grilled cow udder.

When a cow is slaughtered, its udders are set aside for the grill.

Udders from a young cow are preferable, and they must be cooked as fresh as possible. In cases of mature cows, any remaining milk must be removed.

Cooks first slice the udders into fairly…

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