The soft, fleshy lobes that hang beneath a rooster's beak. A gelatinous poultry offal, mild in flavour and tender when slow-cooked, prized in traditional Tuscan cookery.
Where it comes from
Tuscany, Italy
In the kitchen
Simmered with cockscombs, chicken livers and immature egg yolks in the Tuscan stew cibreo; adds a silky, gelatinous texture.