We call the sagging portion of cows neck as 'labit.' Labit is one of the most sought after part of the cow in our place. The most common dish being prepared with labit if what we call 'caldo.'
After thoroughly cleaning the labit, it is sliced into desirable chunks. For commercial consumption, it is normally prepared in slices like half of one's palm. It is boiled until it becomes tender. The 'caldo' dish is more of a soup with only the labit as its main ingredient. For others, they add vegetables just like preparing a regular meat dish. But with or without vegetables, I simply love it.
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