Sheep Paunch for fermentation?

I am considering doing fermentation trials using sheep paunch as the starter.

A number of different paunch sections will be used in the trials. A number of different media will be used.

Rather than an extensive, probably incomplete, list of issues etc two questions:

"Has anyone here tried this, or know of anything similar?"

"What were your conclusions?"

I add: I have extensive experience with fermentations and scientific support if required. I have no formal scientific qualifications for this particular work.

The trials will be documented.

What concerns/ideas do CZers have.