Many people are very fond of cooking various dishes with offal: (heart, kidneys, liver, tongue, lungs, udder, brains). But in order to cook them deliciously, it is necessary to conduct the correct processing.
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The internal organs of animals, such as the liver, heart, kidneys, lungs, brains, tongue, udder, are carefully processed before preparing any unusual and tasty dish from them.
For example - we take a beef heart, cut it into 2 parts, and maybe 4 if it is large. The main thing is to make it easier to remove all hard and clotted blood. After that, rinse well.
The liver is fresh, chilled, much healthier than frozen. My cold water under the tap and then carefully clean the film. With a sharp knife, immediately remove the solid parts, cut into pieces of the size we need.
Take the kidneys from a ram. We cut each kidney into 2 slices, remove the ducts, rinse again under a stream of water and set to soak for 30 minutes in a weak solution of vinegar. After this, boil.
Easy take beef. We cut off the trachea and all the cartilage, cut it into pieces and wash it well from the blood. Then cook in boiling water for 30 minutes. The finished lung can be grinded in a meat grinder, or driven through a combine.
We take the brains and soak them for 2.5 hours and then remove the film. We take the tongue, wash it and at that time we scrape off the mucus, scald it with boiling water. The tongue is ready for cooking. Wash it and put it in cold water for soaking for 2-3 hours. During this time, we change water several times. Then boil in salt water until tender.