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I ordered something that sounded like anglette of beef - a piece of meat from near the diaphragm apparently - as room service, over the phone. It came with a small white-ish thing in the middle of the plate, wrapped in what looks like some kind of noodle.
I ate a bit, wondering what it was - tasted sort of like fat but soft and melt in the mouth really. Curious, I investigated further, with the unpleasant thought that it might be brain. Well, in the middle of it there's a centre that seems to have some red streaks and some kind of slightly sinewy reddish streaks in it, which really made me think it was brain.
Now I'm normally not squeamish about this kind of thing (although I am fussy when it comes to salad vegetables) but I am finding myself having to MTFU a bit to finish the rest of the meal. Part of me also wants to eat the brain, but another part of me might barf if I do.
I'm not sure you'd be able to buy or serve brain/central nervous system since the whole BSE thing.
What you've probably got, anatomically speaking is either:
A- Shatners Bassoon
B- The Islets of Langerhans
C- Fart Strings
shatner's bassoon on a splendide of calf's fart-string - mmmmmmmm !
could be head cheese? hanger steak is mmmmhhhhmmm
I had calf brain in France once and it was a pinkish-grey with a texture as you describe. I was more put off by the presentation - inside a pastry box with a lid you lifted. So, possibly brain, especially if you ordered it in France etc.
Sounds like brain .
BSE means nowt in france ther all mad as hatters any way.
Sweetbread?
Actually - if it came with a steak, it's probably just bone marrow.
It was round and brain-like.
And it's a French chef in the UK, serving a lot of quite French things.
Structured a bit like a cauliflower head only very small. I am now completely convinced it was brain. Possibly veal brain.
monkey brain? mmmmmm
Cool! Was it nice? Always regret not ordering Pigs face in Edinburgh when I had the option - it was about thirty quid mind.
Was it tripe? Got a feeling that angoulette is french for tripe, mistake made in france a couple of years ago when we bought some big chunky whitish sausages that didn't BBQ well, quick look in the dictionary revealed our mistake.
Pig cheek is without a doubt one of the best cuts available!
andioullette is a tripe sausage, comes as described by OP. Smells a bit*, has intestines of pig and rough cut pork and veal cuts, can be served hot or cold.
*depends on the sausage, some are not for the easily squeamish (smell of shit)
I wouldn't have cows brain as that's the bit the bolt goes through when they slaughter them nor would I eat cows cock and balls! 
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Bon appetit.
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Lol@ derek!
It's onglet - I looked it up - aka skirt of beef or hangar steak.
i thought brain was illegal in the uk?
i did nearly have it in a s****y restaurant in oz.
thing is it was so expensive i went for the safe option of a steak.
"skirt of beef or hangar steak"
That's gotta be a euphamism!