Cow brains are called several different things. In the common European dish of scrambled eggs and brains they are called Mioliera, They are also sometimes called Sesos or Barbachoa. Another name used on French menus is Cervelle. Cow brains have to be cooked to at least 180 degrees to make them safe to eat. They tend to have a mild but chewy taste. Some people worry about getting mad cow disease but generally that is believed to come from the protein in affected cows not their brain specifically.