Looking through some old issues of Petits Propos Culinaires
I found several discussions of udder cookery.
Lynda Brown writes that Samuel Pepys mentioned "a good udder to dinner" in his diary but its popularity in England has since declined, recently being found only in parts of West Yorkshire. She presents three recipes for elder, another term for udder, from the region: cubed udder marinated in well-seasoned vinaigrette (like pâté); larger cubes of udder breaded and deep fried (similar to sweetbreads); mushrooms and strips of udder in cream sauce, served on toast. Boiled udder is used in all three.
Barbara Kirschenblatt-Gimblett presents a Jewish Yemenite recipe for kahal, or udder (she also includes one for geed, or penis). One might imagine a milk-secreting organ would present special problems for kashrut but this seems not to be the case; the udder is simply broiled to expel the milk. Broiled udder gets cooked for 3-4 hours with tomatoes, onions and spices (black pepper, caraway, cardamom, saffron and turmeric).
Finally, Audris d'Aragona discusses the relative lack of udder recipes in Italian cuisine and presents several uses for veal teats.Lynda Brown (1987) Elder: 'A Good Udder to Dinner' Petits Propos Culinaires 26:60-64
Barbara Kirschenblatt-Gimblett (1987) Udder and Other Extremities: Recipes from the Jews of Yemen Petits Propos Culinaires 27:49-50
Audris d'Aragona (1988) On Udder Petits Propos Culinaires 30:60