This is from Cooking Alaskan by Alaskans. Thought is was interesting.


Caribou is an important food for many of Alaska's people. Almost all part of the animal may be used. All of the following Northern Eskimo specialties are from The Alaska Dietary Survey. Note that one of them uses "two of the stomach parts. Caribou are ruminants and-like cattle, deer and others-have several "stomachs" through which food is processed and reprocessed.

Caribou stomach and its contents (partially digested vegetation, including lichens such as reindeer moss) may be frozen immediately after butchering and stored for future use. It is eaten frozen with seal oil.
Sometimes, at butchering, a small amount of the stomach contents is removed, just enought so that the stomach and its remaining contents can be easily handled. The stomach is then set in the snow and covered with caribou skins to prevent freezing. In about two or three days the stomach contents become sweet.
Two of the stomach parts- the rumen (called knee-oo-kuk by Northern Eskimos) and the omasum (muk-pee-rawk) -are removed, cleaned thoroughly and boiled a short time. They are eaten with or without seal oil as desired.

Caribou intestine - The cleaned small intestines of caribour are stuffed with strips of visceral fat obtained from around the stomach and intestines. The ends are tied and this "sausage" is then boiled a long time. The cooked fat may then be used as a spread or in other ways much like butter.
At the hunting camp, the visceral fat stips may be placed in the cleaned small intestine but left uncooked. At home, these stips are removed and hung up to dry, either indoors or outdoors. The fat is used in making agutuk.
The small intestines with the visceral fat left attached are cleaned, thoroughly washed and then cooked in water. The rendered fat is removed, the cooked intestines chopped into lengths of an inch or less and the two are thoughly mixed together.
The cleaned small intestines with attached visceral fat are ground, chopped and pounded thoroughly and then heated in water. The fat is removed as it is rendered. This fat is then whipped, gradually mixed with seal oil, stirred until it becomes light and fluffy, and one or more of the following is added
: blueberries, crowberries, chopped cooked Eskimo potato, raisins, dried apples, cooked, chopped or ground caribou meat or cooked whitefish.

Caribou eyes, including the muscle and fat around them, are cooked until soft. Only the muscle and the fat are eaten.

Caribou liver may be fried or it may be prepared as Nay-ru-kuk, as follows: Short stips of liver and muscle tendon, particulary those found close to the sinews along the back and in the hind and forelegs, are mixed with the stomach contents, put into a cleaned caribou stomach and then set aside in a warm, but not too hot, place for about a week. The mixture becomes sweet. If kept too long it gets too sweet.

Bone marrow (pa-tik) may be eaten raw or cooked. Marrow differs in consistency depending on the location of the bone. The most solid part is found in the hip and upper thigh bone and is called ki-nik-nik . Less solid marrow is found in the lower thigh and upper part of the shank bones. This marrow is called ah-noa-tuk-suk. The marrow found in the lower part of the leg is oil-like in consistency and is called peg-nick. This is the most preferred.
In times past, but less frequently now, it was a common practive to break up the caribou bones, cover them with water and simmer to render out the fat. Both fat and marrow were then removed from the cooking pot and mixed thoroughly. This mixture was stored in a cleaned and dried caribout stomach and then frozen. It was used as a spread or as a condiment with fish and meat. At Shungnak this mixture is called poing-nik.

Caribou kidneys are not often eaten and when the are, they are preferred raw right after the animal is killed and the kidneys still "hot and steaming" at which time they are said to have a very spicy taste.

Blood is sometimes drunk raw from the freshly killed animal, but its most common use in the aboriginal times was as a soup thickener. It had to be stirred carefully into the hot, but not boiling, liquid to prevent coagulation. Then thin slivers of caribou fat were added and stirred to make a creamy mixture or gravy.
Fresh caribou blood is sometimes stored in the thoroughly cleaned stomach part, the reticulum, and then frozen. This blook is used in soups or in the preparation of azeesuk. Azeesuk is made by chopping lowbush cranberries, adding caribou blood and stirring and whipping the mixture to a fluff.
Sometimes caribou back fat is dipped into blood and air-dried. It is said the fat inside never gets spoiled or yellow.
Caribou back fat is sometimes ground, and to it is added blood, flour, pepper, onion and salt. This sausage mixture is stuffed into cleaned caribou intestines, the ends tied and the whole cooked by boiling. This was learned from the Lapps who were brought over in the early days to help with the reindeer industry.

Caribou brains are sometimes eaten raw, especially by the men at hunting camps: sometimes fried, sometimes cooked with tongue to make a stew or used to make kah-kay-suk. The latter is make by boiling the caribou brain along with the meat and fat from the jaws and around the eyes and other parts of the head. The meat is separated out, mixed with the melted caribou fat and salted to taste.

Just wanted to share.