http://foodtease.com/2009/07/braised-cow-lips David and I almost shit ourselves when we took a good look at the beef lips we had brought home from the meat market. This is honestly the scariest looking food I have ever seen -- even more so because it comes from a cow rather than some other crazy reptile/bird/fish thing where you would expect slime and spikes. Once we toughened up, there was a huge pay off in terms of yumminess. The meat was absolutely delicious and flavourful! I realize it is extremely unlikely that most people will have access to cow lips -- but in case you run into it, here is how we prepared it: Braised Cow Lips3 lb beef lips, cut in fairly large sections3 oranges, peeled, and pith removed but left wholea generous handful of dried pequin peppers (again if you can't find them that really sucks for you but probably any hot pepper would work)1 bay leaf1 1/2 tsp cumin1 tsp dry oregano1 head garlic, cloves peeled but left whole1 white onion, peeled, roughly choppedcracked pepper1 tbsp kosher salt4 cups beef stockwater to coverRinse off the beef lips and try to keep yourself from screaming.Place in a large casserole with the remaining ingredients.Add water to cover. Bring to a boil. Cover, reduce the heat, and braise on low for 6 hours.Remove the meat from the braising liquid, cut/peel off any gross hard bits and excess fat.Shred the meat.Heat a dry cast iron skillet over medium and add the meat.Fry until nicely browned.Serve. Less