Buffalo was the food the Comanches loved more than any other. They ate steaks cooked over open fires or boiled in copper kettles. They cut the meat thin, dried it, and stored it for the winter and took it on long trips. They ate the kidneys and the paunch. Children would rush up to a freshly killed animal, begging for its liver and gallbladder. They would then squirt the salty bile from the gallbladder onto the liver and eat it on the spot, warm and dripping blood. If a slain female was giving milk, Comanches would cut into the udder bag and drink the milk mixed with warm blood. One of the greatest delicacies was the warm curdled milk from the stomach of a suckling calf. If warriors were on the trail and short of water, they might drink the warm blood of the buffalo straight from its veins. Entrails were sometimes eaten, stripped of their contents by using two fingers. (If fleeing pursuers, a Comanche would ride his horse till it dropped, cut it open, removed its intestines, wrap them around his neck, and take off on a fresh horse, eating their contents later.) In the absence of buffalo, Comanches would eat whatever was at hand: dry-land terrapins, thrown live into the fire, eaten from the shell with a horned spoon; all manner of small game, even horses if they had to, though they did not, like the Apaches, prefer them. They did not eat fish or birds unless they were starving. They never ate the heart of the buffalo.
S. C. Gwynne, Empire of the Summer Moon, pg. 48 (2010)