Head

Head (kelle) is a type of offal from the head region of sheep or cattle, comprising the cheek, tongue, and other meats. It is tenderized by long boiling. It is eaten as sliced head meat and as head-and-trotters (kelle paça).

Where It's Used

“Boil the head for a long time, pick off the meat, and prepare it as a cold dish.”

Tip Searches

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