As a youngster I grew up harvesting and dining on these delicate edible pairs. There's a valid reason on the farm to remove these from a large herd of young bulls--you can figure that one out. On occasion I still prepare and consume them as any Kansas farm boy would be proud to own up to. Downloaded these images from my iPhone to show their proper preparation. Originally texted those to my teenage daughter and her boyfriend and got the reaction I hoped for. She swore she'd try them for dinner with us. Chickened out initially, then finally ate one, was unconvinced they were anything special but didn't try a second one.
This pair is from a young buffalo. Yes, they were large. Slice and remove the outer membrane (see second image). Some cultures eat with the membrane attached. I tried it once and won't be doing that again. Each to their own. The inner meat is very tender like liver. Cut into bit size chucks. Dip in an egg wash and dredge in flour and cracker crumbs (optional) with plenty of salt and pepper, fry. They're delicious.
I value cultures that eat the entire animal and don't waste anything and have been known to engage in a bit of snout to tail cooking. It's just another part of the animal and it happens to be quite delicious in fact. The world would be better if we got back to that.
Guess I can derail a thread as well as anyone. Also a card carrying member of a rattlesnake rattle in my Nugget. I've eaten rattlesnake but that's a lot of work for the meat you get in return.