Stew the liver

Heart, lungs, liver, kidneys, tongue, brain, spleen, guts, goitre, udder and tripe – that’s all offal. By-products are cheaper than meat, but this does not reduce their nutritional value.

Veal tongue weighs 500-700 g. Veal tongue is soft and very gentle. Fresh language is boiled for 1 hour, and readiness can be determined by puncturing the tip of the tongue, while it should be easily pierced. The skin must be removed already from the welded tongue. There are also salted or smoked tongues on sale, which are also boiled. Beef tongue is very tasty with its own specific taste, it can be boiled and stewed. Many different dishes are prepared from the language.

Beef tongue has a weight of 1-2.5 kg. Fresh language is cooked for 2-3 hours until ready, and readiness can be determined by puncturing the tip of the tongue, while it should be easily punctured. The skin must be removed already from the welded tongue. There are also salted or smoked tongues on sale, which are also boiled. Beef tongue is very tasty with its own specific taste, it can be boiled and stewed. Many different dishes are prepared from the language.

The weight of the pig tongue is 250-400 g. It is sold in fresh or salted form. Salted should be soaked for 8-10 hours, and then cook without salt. Cook the tongue until soft, about 30-40 minutes, and then remove the skin from the finished. The tongue can be boiled or extinguished. It has a delicate structure and taste. To keep the tongue from weathering, it’s best to store it in broth.

Calf liver weighs 1-2.5 kg. It has a light red-brown color, very delicate and loose structure. It is believed that veal liver is the most delicious and tender of all varieties of liver. It can be cooked, stewed, roasted on a grill, in a frying pan or deep-fried. It is used to make pies, appetizers, stuffing for pies and many different and tasty dishes. Liver can not be long fry and salt before frying, so that it does not become hard.

Beef liver weighs 4-5 kg. It looks smooth, red-brown in color, and wet at the cut point. It has a sharp taste, sometimes a little bitter. In order for the taste to become softer, you need to hold it in a couple of hours in milk. The liver has a film that needs to be removed and ducts that also need to be removed. It can be cooked, stewed, roasted on a grill, in a frying pan or deep-fried. It is used to make pies, appetizers, stuffing for pies and many different and tasty dishes. The younger the cow, the tastier and more tender her liver.

Pork liver weighs 1-2.5 kg, has a brown or reddish-brown color and a specific taste. It looks smooth, and at the cut point it is wet and porous. It can be cooked, stewed, roasted on a grill, in a frying pan or deep-fried. It is used to make pies, appetizers, stuffing for pies and many different and tasty dishes. The younger the pig, the tastier and more tender her liver.

Stew the liver

Calf buds weigh 250-500 g. They look like they consist of many lobes and have a dark red-brown color. The kidneys have a film and vessels that need to be removed, for this they need to be cut along in half, and after removal they are kept for 30-40 minutes in water or in milk. Kidneys prepared in this way can be boiled, stewed, fried. Calf buds are tender, juicy with a very special taste.

Beef kidneys weigh 0.5-1 kg. In appearance, they consist of many lobes, have a dark red-brown color, tender and special taste. The kidneys have a film and vessels that need to be removed, for this they need to be cut along in half, and after removal they are kept for about an hour in running water or in milk. Kidneys prepared in this way can be boiled, stewed, fried.

Stew the liver

Pork buds weigh 100-150 g. They are shaped like beans, have a red-brown color and a specific taste. Kidneys need to be cut in half (lengthwise), remove the film and tubules, and then 3 first boil them for 2-3 minutes in water slightly acidified with vinegar. After that, they are boiled or stewed in the usual way until cooked. If you want to fry, then they must first be soaked in water, slightly acidified with vinegar or in milk, and then quickly fried.

The calf’s heart weighs 0.7-1 kg and has a light brown color. Veal heart is considered the most tender, it is lean and has an exquisite aroma. Cooking time 35-60 minutes. Before cooking, remove hard vessels and rinse well so that no blood clots remain. The heart can be boiled, stewed, fried, baked in the oven or in the grill. It is cooked whole or sliced.

Beef heart weighs 1.5-2 kg. Beef heart has a dark brown color, like any heart, it consists of muscles, so its meat is solid, but not hard. The heart is very tasty, aromatic and rich in vitamins. Before preparation, it is necessary to remove hard vessels, fat and rinse well, so that no blood clots remain. The heart can be boiled, stewed, fried, baked in the oven or in the grill. It is cooked whole or sliced.

A pig heart weighs only 300-500 g. Like any heart, it consists of muscles, so its meat is solid, but not tough. The heart is very tasty, aromatic and rich in vitamins. Fat and tubes (arteries) need to be removed, and then cooked entirely or cut. The heart can be boiled, stewed, fried, baked in the oven or in the grill.

The beef scar is a part of the stomach that consists of smooth muscle fibers. The finished scar has a dense texture, greyish yellow color, specific taste and aroma. It is best to buy it in a cooked, boiled form, because cooking the tripe is a laborious task and takes a lot of time. The scar should be well scraped and washed, then kept under running water for several hours. After that, they are put to cook until the specific smell disappears, then pour out the broth, and the scars are rinsed in hot water and put back to cook until ready. Boiled scars are stewed, fried, rich soups are prepared from them.

Veal lungs weigh 400-600 g. The lungs are low-calorie and they are easily absorbed by the body. During cooking, you need to put a plate on them so that they do not emerge, boil them in acidified water for about an hour. To improve the taste in the water during cooking you need to add spices. The welded lungs must be placed under a press between two boards. After that, they can be prepared further by prescription.

Veal brains are rich in minerals, because of their loose consistency, they are easily digested. Veal brains are considered a delicacy. Before you cook, you must first hold in water for about two hours to remove residual blood. After that, they need to pour boiling water and after 10 minutes to remove the film. They can not be stored for a long time and therefore it is better to cook them immediately. Brains can be cooked, stewed, fried, baked. Of them prepare a lot of different dishes.

Beef spleen has a very strong shell (skin), so before cooking it must be removed. It can be cooked, stewed, fried, minced meat is prepared from it, and meatballs for soup are added to different dishes.

Veal gland

Thymus is considered a delicacy and is more expensive than other by-products. It regulates the growth of the calf, and with age it becomes smaller. The iron consists of one large part, which weighs 300-500 g and is appreciated by gourmets and the second small part, which weighs 200-250 g. From the gland you need to remove the skin and remove blood residues. To do this, it is first soaked in water for at least two hours, and then it needs to be doused with boiling water and after 10 minutes, remove the skin. The gland prepared in this way can be boiled, stewed, fried, baked.

In cooking, only part of the gastrointestinal passage is used. Gut should be well washed first outside. Then pour salt in a plate, dip a wet palm in a plate, so that salt is stuck to the hand. Take the intestine into the hand and clean it well, stretching it in your hand. The procedure to do the entire length of the intestines, and then rinse well under running water. Then turn the gut inside out and do the same thing from the inside of the gut 4-5 times. Each time the gut should be well washed under running water. After this procedure, guts can be used. If you buy well-washed guts from a familiar butcher, you can do the procedure once on each side.

Udder – mammary glands. It has a soft texture and a pleasant taste. Udder should be cut into pieces, keep in running water for 5-6 hours. Udder need to cook for a long time, and then cooked udder prepared according to the recipe. It can be served boiled, stewed and fried.

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