A collection of recipes and dishes made from beef offal. What is liver - step-by-step recipes for preparing dishes from pork, beef or chicken with photos
LIVER FRIED IN A FRYING PAN
Compound:
750 g liver, 1 tbsp. spoon of flour, pinch of pepper, 2 tbsp. spoons of butter or melted lard.
Cooking process
Liver intended for frying should not be washed; hold, as a last resort, for 15 minutes in milk and then dry well, wrapping it in a clean towel. 
Cut into pieces of equal thickness so that they heat up as evenly as possible during frying. Sprinkle with a little crushed pepper, roll in flour, fry in boiling butter or lard for 10 minutes on one side, and then turn the other over with a fork. When turning, do not stick the fork into the liver so that the juice does not leak out. Overcooked liver loses its taste; the longer you keep it on the fire, the harder it becomes and the less tasty. It should be salted just before the end of frying.
Serve on a warm platter with a side dish of vegetables and any sauce of your choice.
LIVER IN SOUR CREAM
Compound:
500 g liver, 0.5 cups sour cream, 2 tbsp. spoons of oil, 1 tbsp. spoon of flour, 1 onion, 1 glass of water, pepper, salt.
Cooking process
Cut the prepared liver (beef, lamb or pork) into slices, add salt, sprinkle with pepper, roll in flour and fry. Then place in a shallow pan, add pre-lightly fried onions, sour cream, juice from the frying pan in which the liver was fried, water and simmer over low heat for 15-20 minutes. When serving, pour over the sauce obtained from stewing and sprinkle with herbs.
You can serve fried potatoes, crackers or pasta as a side dish.
LIVER BEEF STROGANOV
Compound:
For 500 g of liver - 2 tbsp. spoons of melted butter (margarine or lard), 1-2 onions, 1 tbsp. spoon of flour.
Cooking process
Rinse well and clean the liver from films and large bile ducts. Cut into small elongated pieces. Finely chop the onion and lightly fry.
Place the liver in a frying pan well heated with fat, add salt and fry, stirring.
After 7-10 minutes from the start of frying, add the fried onion and sprinkle with flour. After another 5 minutes, add sour cream (to add spice, you can add 2 tablespoons of tomato puree). Cover the dish with a lid and simmer the liver over low heat for 10 minutes.
Before serving, sprinkle with chopped parsley or dill.
LIVER ON GREAT
Compound:
750 g liver, 50 g butter, a little crushed pepper, 1 teaspoon finely chopped parsley, 1/2 tbsp. spoons of ghee.
Cooking process
Clean the liver and cut into pieces of approximately equal thickness. Sprinkle lightly with pepper, grease with oil and place on a heated grater. Fry over medium heat for 10-15 minutes, during this time brush with oil again and turn twice. Add salt. Overcooked liver loses its flavor and becomes hard.
Serve as soon as ready on a hot platter, topping each slice with a piece of butter and some chopped herbs, along with a side dish of assorted vegetables and salad.
LIVER SHAB
Compound:
750 g liver, 1 tbsp. spoon of butter, 1 teaspoon of vegetable oil, 100 g of lard, pepper.
Cooking process
Clean the liver, cut into finger-thick slices, and then each slice into small, approximately three-centimeter squares. Sprinkle with lightly ground pepper. Heat 1 tablespoon of butter with one teaspoon of vegetable oil over high heat and put the liver in it. Brown on both sides; remove from heat.
Take several small skewers and thread four pieces of liver onto each, alternating them with slices of lard. Heat the grater and place the skewers on it. Fry for 15 minutes over medium heat. Salt before the end of frying.
Serve with a side dish of vegetables and salad.
LIVER FRIED IN DOUGH
Compound:
400 g beef liver, 2 eggs, 50 g wheat flour, 50 ml milk, 50 g cooking fat, salt.
Cooking process
Prepare a batter from eggs, flour, milk and salt. Cut the liver into thin slices and beat a little.
Dip the prepared liver into the dough and fry in fat until cooked.
LIVER PANCAKES
Compound:
For 1 serving - 150 g of liver, 15 g of butter, 1 egg, 10 g of flour, 5 g of herbs, salt.
Cooking process
Wash the liver, remove films and bile ducts, pass through a meat grinder 2-3 times, mix with raw egg yolk and flour, add salt, and beat well. Beat the egg white into a thick foam and, stirring slightly, pour into the liver mass. Place the resulting mixture from a spoon into a frying pan with boiling oil and lightly fry on both sides until it acquires a pinkish-brown tint.
When serving, sprinkle with finely chopped herbs.
LIVER PATE
Compound:
For 1 serving - 150 g liver, 15 g butter, 20 g carrots, 10 g parsley, 15 g onions, 5 g herbs, salt, pepper.
Cooking process
Rinse the liver, remove films, cut into pieces, scald with boiling water and divide into two parts. Fry one part until half cooked (until it turns pinkish), cut the other into pieces.
Finely chop the roots and onions and sauté, gradually add the rest of the liver, pour in a little meat broth and simmer until tender. Add the liver with vegetables to the half-fried liver, pass 2-3 times through a fine-tooth grinder, season with salt and pepper, cool, place on a plate and garnish with finely chopped onions.
FRIED LIVER WITH BECHAMEL SAUCE
Cooking process
Cut the prepared liver into thick pieces, roll in flour and fry until half cooked on both sides. Add salt before removing from heat. Prepare bechamel from sour cream and dried flour.
Cut the onion into rings and fry until golden brown. Place the liver on a plate, add the fried onions, season with hot bechamel and sprinkle with finely chopped green onions.
POTATOES STUFFED WITH LIVER
Compound:
For 9 pcs. potatoes - 200 g sour cream sauce with onions, salt.
FOR minced meat: 200 g liver, 40 g bacon, 1 onion.
Cooking process
Boil the potatoes in their skins, peel them, remove the cores and fill them with minced meat.
To prepare the minced meat, cut the liver into thin cubes, onion into half rings, lard into small cubes and fry everything. Pour sour cream sauce with onions over the prepared potatoes and simmer over low heat until cooked.
LIVER DRUCCHINGS
Compound:
150 g of liver, 100 g of white bread, a little milk, 1 egg, 1 tbsp. a spoonful of grated onion and finely chopped parsley, 2 tbsp. spoons of fat, salt, pepper, a pinch of marjoram, breadcrumbs.
Cooking process
Scrape the liver with a knife. Lightly fry the onion and parsley in fat. Soak white bread in milk, knead, mix with egg, add spices. Mix everything together into a homogeneous mass. Add breadcrumbs until you can knead the dumplings. Let this mixture sit for 1/2 hour, then wet your hands with water and roll into dumplings the size of a nut.
Boil meat broth or water, place dumplings in it and cook for 10-12 minutes.
Dumplings with liver
Compound:
400 g of white bread, 250-300 g of liver, 50 g of bacon, 1 onion, lemon zest, salt, 1/4 liter of milk, 1 egg, 65 g of flour (can be potato).
Cooking process
Cut the bread into cubes. Grind the liver, bacon, onions and herbs and mix with bread cubes. Dissolve flour and egg in milk; Pour the mixture onto the bread mass and leave for 20 minutes, covering with a lid. Then, if desired, season with parsley and lemon zest, add salt. Form dumplings from this mass, lightly roll in potato flour and place in lightly salted water.
Cook over low heat for 10-15 minutes.
MEDALLIONS BRUSSELS STYLE
Compound:
4 slices boiled celery, 2 tbsp. spoons of butter or margarine, 4 slices of liver, 1 egg, flour, breadcrumbs, pepper, salt, lemon juice.
Cooking process
Fry celery slices in very hot fat until light golden brown. Dip the liver slices (they should be the same size as the celery slices) in flour, egg and breadcrumbs and lightly fry. Season with pepper, salt and lemon juice.
Place the liver on celery slices and serve with white bread.
KIDNEYS WITH WHITE SAUCE
Compound:
1 beef kidney or 2 veal kidneys, 2 tbsp. spoons of butter, 1 tbsp. spoon of flour, 2 cups of meat broth, salt, pepper.
Cooking process
Lightly fry 1 tbsp. spoon of flour in 1 tbsp. spoon of butter. Dilute with meat broth. Prepare white sauce. Add salt and ground pepper to taste. Cook over low heat, on the edge of the stove, for 20 minutes, adding a little meat broth, if necessary, to get a sauce as thick as liquid sour cream.
Peel the kidneys, cut into thin slices, fry in a shallow pan in 1 tbsp. spoon of butter. Do not add salt. Keep on the fire for a while until the kidneys begin to brown, but do not fry too much. Place in a saucepan with sauce and let it boil. Serve very hot.
FRIED KIDNEYS CHINESE STYLE
Compound:
500 g kidneys, 1 teaspoon corn starch, 3 tbsp. spoons of vegetable oil, 1 tbsp. a spoonful of soup greens, 250 g of celery, a handful of chopped green onions, a little cognac, 1 clove of garlic.
Cooking process
Cut the kidneys lengthwise, remove the bile ducts, rinse well and cut into thin slices. Cut the celery and onion into the same slices and fry in heated vegetable oil for 5 minutes. Then move the vegetables to the side, roll the kidneys in flour, add crushed garlic and cognac and fry in the same frying pan. To keep the kidneys tender, they need to be fried over high heat for only 4 minutes. 2 minutes before the end of frying, add the greens.
Serve immediately with fluffy rice.
KIDNEYS IN SAUCE WITH ONION
Compound:
For 500 g of beef kidneys - 600 g of potatoes, 1 onion, 3-4 pickles, 1 tbsp. spoon of flour, 2-3 tbsp. spoons of butter.
Cooking process
Peel the kidneys from fat, cut them in half lengthwise, put them in a saucepan, cover with cold water and bring to a boil. After this, drain the water, rinse the kidneys, add fresh water and cook until tender, about 1-1.5 hours.
Prepare the sauce using the broth obtained from cooking the kidneys. To do this, fry a tablespoon of flour with the same amount of butter until light brown, dilute with hot broth (1.5 cups) and simmer over low heat for 5-10 minutes.
Cut the boiled kidneys into small slices, mix with finely chopped and fried onions and fry for 2-3 minutes. Then transfer the kidneys to a shallow pan, add fried potatoes cut into slices, peeled and sliced cucumbers, 1-2 bay leaves and 5-8 peppercorns, pour over the prepared strained sauce, cover with a lid and simmer for 25-30 minutes.
Before serving, transfer the kidneys along with the side dish to a heated dish and sprinkle with finely chopped parsley or dill.
GOULASH FROM HEART OR UDDER
Compound:
For 500 g of beef heart or udder - 1 tbsp. spoon of flour, butter and tomato puree, 1 onion.
Cooking process
Wash the heart or udder, cut into cubes of 30-40 g and rinse again, sprinkle with pepper, salt and fry in a frying pan with heated oil and finely chopped onion. After this, sprinkle with flour and fry for a few more minutes.
Place the fried pieces in a pan, pour hot water so that the meat is covered with water, add tomato puree, bay leaf, cover the pan with a lid and simmer over low heat for 1-1.5 hours.
Serve fried or boiled potatoes as a side dish.
STEWED KIDNEYS
Compound:
600 g kidneys, 100 g onions, 40 g fat, 20-30 g flour, 2-3 tablespoons of caramel, salt, pepper, 1 glass of wine, 1 spoon of chopped parsley.
Cooking process
Wash the kidneys, remove films and fat, cut, soak in water for 1 hour, and scald. Cut lengthwise into two parts and then cut into thin slices. Pour water so that it covers the kidneys, and, without adding salt, bring to a boil, remove the scale with a slotted spoon.
Cut the onion into slices, add to the kidneys along with the fat and simmer under the lid until soft (about 1.5 hours). Towards the end of stewing, sprinkle with flour, add pepper and bring the sauce to the desired thickness, adding flour or water. When the kidneys become soft, tint the sauce with caramel (see “Beef tongue with gray sauce”), pour in a glass of wine and lightly salt. Serve in the same pan or on a round dish, sprinkled with parsley.
Serve with pearl barley or buckwheat porridge.
BERLIN SCHNITZEL
Compound:
500 g cow udder, 2 liters of water, 1 onion, 4 black peppercorns, 1 pc. cloves, 1/4 bay leaf, flour, 1 egg, breadcrumbs, frying fat, salt.
Cooking process
Rinse the udder well, cover with cold water, boil and drain the water. Pour 2 liters of boiled water over the udder again, add onions, spices and 1 tbsp. spoon of salt, put on low heat and cook for 4 hours until soft. Then cut the udder into 0.5 cm thick slices, roll in flour, egg and breadcrumbs and fry in very hot fat on both sides, sprinkle with salt.
BOILED UDDER
Compound:
For 500 g of udder - 1 carrot, 1 parsley root, 1 onion, 1-2 bay leaves, 5 peppercorns.
Cooking process
Fill the udder with cold water. After 3 hours, transfer it to a saucepan, add boiling water so that it just covers the udder, bring to a boil, remove the foam. Cook, significantly reducing heat, without boiling. 1 hour before the end of cooking, add salt, spices, roots and onions.
Cut the finished udder into wide, thin slices, pour in tomato sauce and heat.
Serve boiled potatoes as a side dish, sprinkle with chopped parsley.
TRIPLE FRIED WITH BUCKWHEAT PORRIDGE
Compound:
For 500 g of tripe - 1 onion, 1 cup buckwheat, 3 tbsp. spoons of butter.
Cooking process
Pass the prepared and cooked tripe through a meat grinder, add salt, sprinkle with pepper and fry in a heated frying pan with oil. Add separately fried, finely chopped onion to the tripe, add crumbly buckwheat porridge, mix everything and fry for another 3-5 minutes.
STEWED HEART
Compound:
For 500 g of beef heart - 1 cm, a spoonful of flour, 1 onion, 2 tbsp. spoons of tomato puree, 2 tbsp. spoons of vinegar, 1 teaspoon of sugar, 2 tbsp. spoons of butter.
Cooking process
Wash the heart, dry it in a napkin, cut it into small pieces, add salt and fry in a heated frying pan with oil. Before finishing frying, sprinkle the heart pieces with flour, fry for another 1-2 minutes, place in a shallow pan, pour broth or water into the pan and boil. Strain this sauce into a saucepan, add another 1.5 cups of broth or water, cover with a lid and place on low heat for 2-3 hours.
Separately, in a frying pan with heated oil, lightly fry finely chopped onion, add tomato puree, 2 tbsp. spoons of vinegar, 1 teaspoon of sugar, 2 bay leaves, boil and 20-30 minutes before the end of stewing, pour into the pan and add salt.
As a side dish you can serve buckwheat porridge, boiled rice, pasta, fried or boiled potatoes.
In addition to this method, the heart can be prepared in the same way as beef stew.
GOULASH FROM LUNGS
Compound:
For 500 g of lungs - 1 onion, 1 tbsp. spoon of tomato puree, flour and butter.
Cooking process
Place the washed lungs in hot water and cook over low heat for 1.5-2 hours; after that, cut them into cubes of 30-40 g, sprinkle with pepper, salt, fry in a frying pan in hot oil, sprinkle with flour, add finely chopped onion and fry for a few more minutes.
Place the fried lungs in a pan, add 2-2.5 cups of broth obtained by cooking the lungs, tomato puree, bay leaf, cover the pan with a lid and simmer the goulash for 10-15 minutes.
Serve with boiled or fried potatoes.
CASSERLE FROM HEART, LUNGS AND UDDER
Compound:
1 kg of offal, 2 onions, flavoring roots, 4 tbsp. tablespoons butter, 800 g boiled potatoes, 1 cup sour cream, 1 egg, salt, ground pepper.
Cooking process
Place the washed offal in boiling water and cook over low heat. Add peeled onion, parsley and celery roots, salt. Remove the finished meat from the broth and pass through a meat grinder with the roots. Place layers of boiled, sliced potatoes, prepared meat, etc. into a greased dish, ending with potatoes. Pour everything over with a mixture of sour cream or milk with egg, pepper and finely chopped herbs.
Bake in the oven. Serve directly in the form, with salad as a side dish.
BOILED BRAINS WITH SAUCE
Compound:
For 500 g of brains - 1/2 carrots, 1/2 parsley, 1 small onion, 1-1.5 tbsp. tablespoons diluted vinegar, 1 bay leaf, 4-5 peppercorns, salt to taste.
Cooking process
Pour cold water over the brains. After 1.5-2 hours, carefully remove the film from them (best without removing them from the water). Place in a saucepan, add spices, salt and vinegar, pour in water (so that it just covers the brains), quickly bring to a boil, then cover the dish with a lid, reduce the heat and cook the brains until tender, about 30 minutes.
Place the boiled brains on a dish, pour over tomato sauce, and sprinkle chopped parsley on top.
Serve crumbly rice porridge or mashed potatoes as a side dish.
BRAINS FRIED
Compound:
For 1 piece brain - 1 tbsp. spoon of flour, 1/2 lemon, 2 tbsp. spoons of butter.
Cooking process
Soak the brains in cold water for 30-40 minutes, then peel off the film, put in a pan, add cold water so that it covers the brains, add 1-2 tbsp. spoons of vinegar, salt, 2-3 bay leaves and 5-6 peppercorns. When the water boils, reduce the heat and continue cooking for another 25-30 minutes.
Then cool the brains in the broth, remove and let dry slightly; then cut each half into 2 parts, sprinkle with salt, ground pepper, roll in flour and fry on all sides in oil in a heated frying pan.
Place the finished brains on a dish, pour over oil and lemon juice and sprinkle with chopped parsley or dill.
As a side dish you can serve fried or mashed potatoes, green peas, beans, boiled carrots, etc.
BRAINS FRIED IN BREAD BREADS
Compound:
For 1 piece brains - 1/2 cup crackers, 1 egg, 1 tbsp. spoon of flour, 3 tbsp. spoons of butter.
Cooking process
Boil the brains as indicated in the previous recipe. Cut each half into two parts, sprinkle with salt and ground pepper, roll in flour, and then, moistened with egg, in breadcrumbs. Fry the brains prepared in this way for 7-8 minutes in well-heated oil until a golden crust forms.
Place the finished brains on a dish, pour over oil and garnish with herbs.
Serve as a side dish with fried or mashed potatoes, green peas, carrots or beans. Tomato sauce can be served separately.
BOILED BRAINS
Compound:
2 pcs. beef brains or 3 pcs. veal, 1 liter of water, 1 tbsp. spoon of vinegar, salt.
Cooking process
Before removing the film from the brains, they need to be soaked in cold water for at least 1 hour to dissolve the blood and clots that turn black when cooked. Change the water once or twice. Take your brains out of the water. Carefully, so as not to destroy, peel off the film, rinse again and cook in warm salted water with vinegar. Cook over low heat for 20 minutes. Remove and let the water drain.
Serve hot, whole or sliced, with lemon, tomato sauce or lightly melted butter.
BRAINS WITH TOMATOES IN THE OVEN
Compound:
1 PC. beef brains or 2 pcs. veal, 150 g mushrooms, 4 whole tomatoes, 2 tbsp. spoons of oil, 1 tbsp. spoon of crushed crackers, 1 tbsp. spoon of grated cheese, salt.
Cooking process
Clean the brains and boil them. Cut into thin slices. Peel a few mushrooms, cut into slices, and fry in oil. Add salt.
Grease a fireproof clay pan with oil, place in it one row of sliced brains, one row of peeled tomatoes cut into thin slices, one row of mushrooms and again one row of brains. Pour melted butter on top, sprinkle with breadcrumbs and grated cheese. Place in the oven. Keep in it until browned.
STICKS WARSAW STYLE ("FLANKS")
Compound:
1 kg beef tripe, 400 g vegetables, 500 g beef bones, 60 g fat, 30 g flour, nutmeg, red pepper, black pepper, ginger, marjoram, salt, 50 g cheese.
Cooking process
Thoroughly clean the tripe with a knife, rinse several times in warm water, brush with salt and a brush, and rinse again. Pour cold water 2-3 times, boil, strain, and rinse with cold water.
Rinse the vegetables. Wash the bones, add cold water, boil the broth, pour 1/2 liter of broth, put tripe in the remaining, cook until soft, adding half of the vegetables at the end of cooking. Cook the tripe for about 4 hours.
Cut the remaining vegetables into strips, place on the melted fat, pour in 1/8 liter of water and cook, covered, until soft.
Melt 30 g of fat, brown the flour on it until light golden brown, add cold broth, and boil. Remove the finished tripe from the heat and cool in the broth. Then take it out, cut it into as thin strips as possible, put it in the sauce, add vegetables (the thickness of the mixture should be the same as the thickness of the soup), add salt and season to taste with pepper and nutmeg.
Serve in a soup bowl.
Separately serve grated cheese, red pepper, ground ginger and marjoram.
TONGUE BAKED IN SAUCE WITH HORRISH OR BECHAMEL
Compound:
1 beef tongue, 250 g of vegetables, bay leaf, 2-3 peas of black and allspice, 1 spoon of chopped parsley, 1/2 liter of bechamel sauce or 1/2 liter of horseradish sauce.
Cooking process
Boil the tongue, remove the skin and cut it as indicated in the recipe “Tongue with gray sauce”. Prepare horseradish sauce. Place the tongue, cut diagonally into thin slices, on a plate, pour in a thick sauce with horseradish, and place in a hot oven for 15-20 minutes. Remove and sprinkle with chopped parsley.
Serve with potatoes and pickles.
SALTED BOILED TONGUE BIROBIDZHANSKI
Compound:
1 tongue, 250 g vegetables, 1 spoon of chopped parsley.
Dressing: 40 g salt, 2 g sugar, 2 g coriander, 1 pc. cloves, several black and white peppercorns, 1 bay leaf, 1 clove of garlic, 1/2 liter of water.
Cooking process
Clean the tongue with a brush, rinse thoroughly in water, remove the salivary glands located at the base of the tongue (on both sides).
Grind the seasonings, mix with salt, saltpeter and sugar (do not add sugar in summer). Rub part of the crushed mixture firmly into the tongue and place it in a clay dish. Keep at room temperature for 2 days. Cover with a wooden circle with a weight.
Boil water, cool, combine with remaining seasonings and salt. After 2 days, pour this over your tongue and place it in a cool, dark place (+4-+8°). Salt for 10 days, turning over every 2 days.
Remove the tongue from the dressing, rinse it in plenty of water, put it in boiling water and cook until soft (about 3-4 hours). Take out the almost ready tongue, immerse it briefly in cold water and remove the skin. Then put the tongue back into the broth, add vegetables and cook until fully cooked.
Cut the finished tongue a little diagonally, crosswise into thin, wide slices, place on a heated dish, sprinkle with a few spoons of broth, sprinkle with parsley.
Serve with boiled potatoes and pea puree, serve horseradish and vinegar separately.
The tongue can also be served cold with horseradish or spicy sauces, such as Tatar. In this case, the tongue should be cooled in the broth in which it was boiled.
TONGUE UNDER GRAY SAUCE
Compound:
1 beef tongue, 250 g vegetables, 1 bay leaf, 3-4 peas of black or allspice.
Gray sauce: 20 g almonds, sugar, 2-3 tablespoons of caramel, lemon, citric acid, vinegar, 40 g butter, 30 g flour, 25 g raisins, 1 glass of red wine.
Cooking process
Clean your tongue thoroughly with a brush. Rinse and remove the salivary glands located at the base of the tongue (on both sides). Pour boiling water over the tongue and cook until soft for about 4 hours. When the tongue is almost ready, take it out, put it in cold water and cool slightly. Remove the skin, put it back into the broth, add peeled and washed vegetables, seasonings, salt and cook until fully cooked.
Preparing the sauce. Brown a tablespoon of sugar heavily in a frying pan, pour in 3-4 tablespoons of water, boil, pour the resulting caramel into a mug. Melt the butter, add the toasted flour, stir, dilute 1/4 liter of cold broth obtained by boiling the tongue to the desired thickness; add 2-3 tablespoons of caramel and sugar, lemon juice or vinegar to taste. Add peeled and chopped almonds and washed raisins, add salt. Before serving, pour wine into the sauce. The sauce should be sweet and sour.
Cut the cooked tongue slightly diagonally, crosswise into thin, wide slices, place them on a plate in the same sequence, in a semicircle. Pour over the sauce. Serve with potatoes.
Instead of gray sauce, you can serve it with potatoes, horseradish, mustard sauce, gherkin sauce, etc.
TONGUE WITH WHITE SAUCE WITH RAISINS
Compound:
For 1 fresh tongue - 1 pc. carrots, 1 pc. parsley, 1 onion, 100 g raisins, 1 tbsp. spoon of flour, 2 tbsp. spoons of butter.
Cooking process
Place a well-washed fresh tongue in a saucepan, add peeled, washed and chopped roots, onions, and salt. Pour hot water and, putting on fire, cook for 2-3 hours. After cooking, remove the tongue, rinse with cold water and immediately remove the skin.
Prepare the sauce using the broth obtained by boiling the tongue. To do this, lightly fry a tablespoon of flour with the same amount of butter, dilute with strained broth (1.25 cups), boil, add sorted, washed raisins and boil for 5-10 minutes, then remove from heat, add salt, add lemon juice, a piece oil and stir.
When serving, cut the tongue into thin slices, place it on a dish, add a side dish (green peas, pasta, stewed cabbage, mashed potatoes or peas), then pour the prepared sauce over the tongue.
You can pour the sauce over the tongue without adding raisins, and you can also cook it without the sauce, pouring it over the broth.
You can also cook fresh pork tongues; they need to be cooked for 1-2 hours.
SALT TONGUE WITH GARNISH
Cooking process
Rinse the tongue thoroughly, put it in a saucepan, add cold water, add roots, onions and cook for 3-3.25 hours over low heat. Remove the finished tongue, rinse with cold water and immediately remove the skin.
Cut the peeled tongue into thin slices, place on a dish, pour 2-3 tbsp. spoons of broth and melted butter.
Garnish with green peas seasoned with butter.
Instead of green peas, you can serve pasta, stewed cabbage, potato or pea puree.
udder fried in breadcrumbs
Compound:
500 g udder, 2 liters of water, 1 onion, 1 bay leaf, 5 peppercorns, salt, 1 tbsp. spoon of flour, 2 eggs, 2 tbsp. spoons of crushed crackers, 2 tbsp. spoons of melted lard.
Cooking process
Boil the udder in salted water with the onion, bay leaf and pepper until soft. Let cool slightly. Cut into very thin slices, roll in flour, egg and breadcrumbs, fry well in melted lard.
Serve with a side dish of potatoes, peas, beans, etc.
TONGUE WITH RAISIN AND HORRISH SAUCE
Compound:
1 beef tongue (or 2 pork), 3 cm, spoons of butter, 2 cm, spoons of flour, 50 g of raisins, salt, sugar, horseradish, flavoring roots.
Cooking process
Place a well-cleaned tongue in a saucepan, pour boiling water over it and cook over low heat for 1 hour. Add carrots, onions, celery root and continue cooking under the lid until tender. Remove the tongue from the pan, remove the skin (rinse with cold water) and cut it into slices across the grain.
For the sauce, melt the butter, add flour to it, sauté until light brown, dilute with the broth in which the tongue was cooked. Add washed raisins, grated horseradish, salt, sugar to the sauce.
FRIED TONGUE
Compound:
500 g tongue, 1 onion, 1 carrot, 1 parsley, 1 egg, salt, crushed crackers, fat.
Cooking process
Rinse and clean the tongue thoroughly, pour boiling water over it, add prepared carrots, onions, parsley root, and salt. Cook over low heat. When the tongue is cooked, remove it from the broth and quickly remove the skin under running cold water.
Cut the tongue into slices, place in a hot frying pan with heated fat and fry on both sides.
Boiled tongue with horseradish, jellied tongue, liver in sour cream sauce, pickle soup with kidneys and navels, the famous “spun hare kidneys”, pike heads with garlic…
You can prepare many tasty, healthy and inexpensive dishes from offal. The only rule is to know the secrets of choosing giblets and the peculiarities of their preparation.
A couple of centuries ago, dishes made from offal were very popular in Rus' - offal was baked in cast iron, stewed with turnips, surprising guests with treats like fried veal brains and stewed pig ears, and for Easter they traditionally prepared “nanny” - a lamb stomach stuffed with buckwheat. In many countries, even now, such a menu is considered quite relevant and even fashionable - in French restaurants you can order thymus, in Italy you can taste beef tail with tomato sauce, in Lebanon you can taste kebab made from lamb “light bulbs” (testicles). Unfortunately, our glorious “gutting” traditions are a thing of the past. The bulk of animal entrails is immediately used for canned food, sausages and pates, so only a limited range of products can be found on sale - tongue, liver, kidneys, lungs, brains, heart, shanks, tails, pig ears and chicken entrails. If you see such rare and valuable goods on the counter, don’t pass them by - you can prepare amazingly tasty dishes from offal. Moreover, some giblets are even healthier than meat. These are the liver, tongue, kidneys and heart. In terms of their protein composition, they are not inferior to expensive tenderloin, but in terms of the set of vitamins and microelements they are superior to it - they contain a lot of phosphorus, potassium and iron. Other by-products are considered less valuable, but they also have their advantages. For example, the tail makes a magnificent rich soup, and the pork legs make excellent jellied meat.
Theory
They spoil quickly!
Unlike meat fibers, animal organs have one significant drawback - their shelf life is too short. “By-products belong to the group of perishable goods, since they have a moist surface and are highly contaminated with microorganisms,” they write in culinary guides for chefs. In order not to harm your household and avoid poisoning, carefully examine the offal before purchasing.
Fresh or frozen
It is better to buy by-products chilled, then you will be able to see all the imperfections - dark color (which means the animal was old), signs of spoilage and disease, external dirt. If you notice deep cuts on the offal, it is better not to purchase such a product - when a butcher accidentally pierces the membrane of an organ, microbes from the knife penetrate inside and infect it. What’s convenient is that you can smell the chilled product. If the liver or tongue smells like fresh meat, then everything is fine. Unfortunately, frozen giblets cannot be subjected to such a check, so for your own safety, buy such goods only in reliable supermarkets and not in markets. And pay attention to avoid double freezing. This can be understood by the presence of ice deposits on the organs or a large amount of snow in the package.
Trip of marriageable age
During the life of an animal, internal offal (also called offal, offal, liver) is entangled in a huge number of blood capillaries, various vessels and tendons. However, they must arrive on the counter completely cleaned.
* Language. Beef and pork tongues are available for sale. The first ones are large (on average they weigh 1-2 kg) and dietary, the second ones are small and quite fatty. The tongue should be dry, but free of windy areas, mucus, bruises and cuts. A quality product is considered processed according to the rules if it is freed from fat, lymph nodes, larynx, sublingual muscles and bone. Only the skin should remain on the tongue.
* Liver. Beef or veal liver is more often used - it is larger and more tender than pork. Unlike other offal, you can buy it chopped. A quality liver should be light brown or light red in color. It cannot contain any adjacent organs, such as external blood vessels, lymph nodes, or the gallbladder with its duct. In addition, a good product should be smooth, shiny and have a uniform consistency - if the liver is grainy when cut, it will turn out tasteless.
* Kidneys. These organs should be intact, thoroughly freed from the fat capsule, ureters and all external blood vessels, and have a light brown or brown color. Veal and lamb kidneys are especially valued: they are much more tender than beef kidneys.
* Brains. This product should be sold whole: beef brains are enough for about 4 servings, pork and lamb brains for 2. If you find them on sale, check that the shells of the product are not damaged and that there are no blood clots left on its surface.
* Heart. A well-prepared heart should be cut in half lengthwise, cleaned of protruding blood vessels and films, and thoroughly washed on the inside and outside.
* Lungs. Fresh lungs are light pink or pinkish-gray in color and clear of mucus and blood.
* Scar. In recent years, this part of the stomach has rarely been seen for sale. If you do come across such an original offal, make sure that it is fat-free, well washed and free of mucus, and has a slightly pink or yellowish color.
Horns and hooves
The animal's external organs are covered with hair and are constantly in contact with dirt, so for sale they must be washed and cleaned of bristles.
* Udder. A high-quality udder should be defatted and cut into 2-4 lobes. There cannot be any leftover milk or dirt - only then will this offal make an excellent dish.
* Legs. Beef legs are called shanks, pork shanks. To be sold, they must be without hooves, washed and cleaned of bristles. Good legs are faintly pink, yellowish or dark brown in color.
* Ears. Pork ears are very popular - perhaps this is the lowest-calorie offal, containing about 2% fat, like a plant. There are no special requirements for the product.
* Tail. The fleshy part of the beef tail is prized - you definitely can’t make a rich soup from a pork squiggle. The product can be whole or cut into vertebrae.
Chicken giblets
Among the by-products, smaller chicken giblets stand out (popularly called navels). If you buy necks, make sure that the skin on them is well plucked and has a soft pink tint. If you want to prepare a dish from the ventricles, choose a product that is thoroughly washed, with perfectly clean internal and external muscle folds. Chicken hearts and livers should be shiny and intact.
Practice
Liver cooking
After purchase, even the freshest offal should not be left in the refrigerator for more than one day, otherwise it will spoil. Moreover, each type of giblets requires special preparation and processing - some organs need to be soaked for a long time, others must be thoroughly cleaned of films, and others must first be boiled and only then fried.
Show your tongue to the guests!
The tongue, which was once a favorite dish of Empress Catherine I (she preferred it with pickles), must be thoroughly washed before cooking, you can even use a brush or an abrasive sponge. Then immediately put the product in boiling water (if the tongue is salty, put it in cold water), bring to a boil and add spices, carrots, celery, rosemary, parsley, dill, and onion. Cook the tongue for at least 2-3 hours - if you undercook it, it will be harsh, if you overcook it, you will get almost the same effect. After this, it is better to hold it under running cold water for several minutes - this procedure will help clean the product from the skin. In principle, you can finish cooking here - store the product in the broth and serve sliced cold or hot. But the finished tongue is also fried, stewed in a pot with vegetables, and made into julienne or aspic. True, to harden the jellied meat you will need to add gelatin - this organ is not distinguished by a large amount of collagen.
It is necessary to salt the tongue only at the very end of cooking, otherwise the product will give up its juices to the broth, and it will become dry and not very tasty.
Fast liver
Unlike tongue, liver cooks quickly and does not require pre-cooking. First, rinse it thoroughly and remove the thin film - otherwise, during frying, the shell will shrink and the pieces will turn out curved. Before cooking, it is better to scald the liver with boiling water (so that less protein juice is released later) and immediately douse it with cold water (otherwise it may acquire a greenish tint during frying). As soon as you do all this, cut the offal into portions and start cooking, but no more than 10-20 minutes - if the liver is left on the fire, it will become tough. You can first fry the chopped giblets a little in butter, and then simmer them in sour cream sauce. To do this, simply add sour cream, chopped onion and simmer for 15 minutes.
It is better to salt the liver, like the tongue, at the very end of cooking, otherwise it will turn out a little dry.
Renal sufficiency
Lamb and pork kidneys can be fried immediately, but beef kidneys must not only be boiled first, but also soaked for 2-3 hours to remove the smell. Then pour cold water over the offal, bring to a boil, and pour out the resulting broth. After this, rinse the kidneys again. Fill the pan with cold water and cook for 1-1.5 hours over low heat. Rinse the finished giblets again. After this, they can be turned into minced meat, filled into pies, or baked. Our great-grandmothers, for example, prepared kidneys in Russian. First, saute the carrots, onions and parsley. Then add peeled and finely chopped pickles, 1 tbsp. spoon of tomato paste and mascara for 10-15 minutes. After this, put fried potato wedges, kidneys (first boiled, then fried), allspice, bay leaf, salt and stew for 20-25 minutes.
Store the finished kidneys (unlike the tongue) without broth, covered with a damp cloth or towel.
Brains in a plate
Before cooking, brains require soaking for 1-2 hours to remove blood from the vessels and swelling of the shell. Then, without removing the product from the water, you need to remove the film from it and put it in a pan in one row so that the brains do not become deformed. After this, fill them with cold water, add carrots, parsley, onions, allspice, bay leaves, salt and a few drops of vinegar so that the protein coagulates better and the product acquires a dense consistency, improves the taste and color. Bring the dish to a boil, close the dish with a lid and cook for 20-25 minutes over low heat. Store in the same broth. The treat does not look very attractive, so it is often used to make minced meat or filling for pies.
There is no need to pour any sauce over the brains - they themselves are quite watery. By the way, they contain a lot of cholesterol.
Legs for jelly
Beef and pork legs are only suitable for jellied meat, but it turns out really excellent. First, the shanks must be thoroughly washed, cut lengthwise into two parts and soaked for 2-3 hours in cold water. Then wash again, add cold water again and bring to a boil over high heat. Then add chopped carrots, parsley root, onion, bay leaf, pepper, salt and cook over low heat until fully cooked. After this, remove the legs, clean the broth from fat and strain. Place the meat, separated from the bones, on the bottom of the dish, add any decorations from boiled or salted vegetables and pour the rich solution over them. Overnight, the jelly will harden in the refrigerator and can be served.
It will take at least 5-6 hours to cook jellied meat from beef or pork legs.
Chicken giblets in sour cream
If you want to make a mix of chicken giblets in sour cream sauce, first rinse all offal thoroughly under cold water. Then cook the ventricles for about half an hour, fry the hearts a little in butter, and pour boiling water over the liver and fry a little too. After this, combine the first two offal, fill them with broth, salt, cover with a lid and simmer for 20-30 minutes. Then add the liver, pour a glass of sour cream over everything, bring to a boil and serve, sprinkled with herbs. If you wish, you can add onions, carrots and any spices to the dish.
Chicken giblets are equally small in size, but they require different cooking times. Liver - only 10-15 minutes, hearts - about 20-30 minutes, but ventricles - about 4 hours.
All in!
Ears, lips. Used for sausage or minced meat. They can be baked, stewed, simmered.
Language. It is always boiled first, and only then fried or stewed with potatoes and vegetables. Snacks, jellied, cold and hot treats are made from the tongue.
Goiter gland. Baked, stewed, fried. Considered a delicacy.
Brain. You can boil or fry, and then chop and “hide” in potato and vegetable casserole or pies. Fried brains and brain fries are also popular.
Shank. The best product for obtaining high-quality jelly.
Tail. Can be stewed, boiled or used to make soup. But before that, it must be soaked in cold water for 5-6 hours.
Udder. First you need to cut it into pieces, rinse and soak for 5-6 hours. Then you can boil, fry or make a filling for pies.
Lungs. Boiled, fried, made into pates, used in goulash and as a filling for pies.
Heart. They boil it, stew it, make stew and goulash out of it.
Liver. Stew and fry separately or with sauces. In addition, minced meat is prepared, butter is added and a pate is obtained. Liver sausage is also made from liver.
Kidneys. Used to prepare pickles or stews.
Do you use organ meats in your recipes yet? Believe me, you are missing out on a lot! Dishes made from offal are not only very tasty, but also incredibly healthy. No type of meat contains as many substances and microelements as recipes from chicken, pork, turkey and other offal hearts can offer. Are you planning a holiday and don’t know what else you can surprise your guests with? try to prepare delicious second courses from the tongue - believe me, they are worth the time spent on them, and the accessibility of the explanations will allow even those who are just beginning to comprehend the culinary art to achieve success.
Are you planning a holiday and don’t know what else you can surprise your guests with? try to prepare delicious second courses from the tongue - believe me, these dishes are worth the time spent on them, and the accessibility of the explanations will allow even those who are just beginning to comprehend the culinary art to achieve success.
If you have not yet decided what to cook from offal, carefully read the recipes presented in this section. Here everyone can find something that suits him and his family in all respects, including financially. For example, recipes for preparing tongue dishes are more suitable for a festive feast, since this type of offal has a fairly high cost. But preparing dishes from chicken by-products is quite accessible to everyone, and their variety will surprise even the most demanding gourmets!
In this section you can see recipes from offal with photos that will convince you that such dishes deserve to take a place not just in your daily diet, but, if properly prepared, as a holiday menu. In addition, offal, especially heart dishes, are very useful for young children and those who, for medical reasons, need dietary nutrition. Turkey and chicken stomachs have approximately the same properties. Having tried to use the offal recipes proposed in this section at least once, you will wonder for a long time how you could manage without them before!
24.03.2018
Berlin-style liver with apples
Ingredients: liver, onion, apple, flour, salt, pepper, butterFrom chicken liver you can prepare this tasty and satisfying dish - Berlin-style liver with apples. I kindly described the recipe with step-by-step photos for you.
Ingredients:
- 300 grams of chicken liver,
- 1 onion,
- 1 apple,
- 2 tbsp. flour,
- salt,
- black pepper,
- vegetable oil.
21.03.2018
Stroganoff-style liver with sour cream
Ingredients: beef liver, onion, carrot, sour cream, flour, tomato paste, salt, pepper, vegetable oilStroganoff-style liver is a very tasty and satisfying dish that can be prepared both for every day and for a holiday table.
Ingredients:
- beef liver - 300 grams,
- onion - 100 grams,
- carrots - 100 grams,
- sour cream - one and a half tablespoons,
- flour - 1 tbsp,
- tomato paste - 1 tsp,
- salt,
- black pepper,
- vegetable oil.
21.03.2018
Liver with potatoes in a frying pan
Ingredients: beef liver, potatoes, onions, salt, pepper, vegetable oilI suggest you quickly prepare this very tasty dish - liver with potatoes in a frying pan. I have described the cooking recipe in detail for you.
Ingredients:
- beef liver - 250 grams,
- potatoes - 300 grams,
- onion - 50 grams,
- salt,
- black pepper,
- vegetable oil.
12.03.2018
How to cook odorless lamb kidneys
Ingredients: lamb kidneys, internal lamb fat, soy sauce, onion, coriander, red pepper, cumin seeds, cilantro, dill, black pepper, saltLamb kidneys are very tasty, but few people know how to cook them so that they are odorless. Our recipe will tell you the secret of how to achieve this. This is not at all as difficult as it might seem at first glance.
Ingredients:
- 4-5 pieces of lamb kidneys;
- 100 grams of internal lamb fat;
- 2 tbsp. l. soy sauce;
- 1 onion;
- 1 tsp. coriander;
- 0.5 p.o. red pepper;
- 1 hour l. cumin;
- 1 bunch of cilantro;
- 1 bunch of dill;
- black pepper to taste;
- salt to taste.
11.03.2018
Chicken liver pancakes with carrots and onions
Ingredients: chicken liver, onion, carrot, eggs, flour, soda, salt, pepper, vegetable oilChicken liver pancakes with carrots and onions are not difficult or time-consuming to prepare. The dish is very tasty and prepares quite quickly.
Ingredients:
- chicken liver - 300 grams,
- onion - 1 pc.,
- carrots - half,
- egg - 1 pc.,
- flour - 40-60 grams,
- soda - half a tsp,
- salt,
- black pepper,
- vegetable oil.
13.02.2018
The most delicious liver recipe
Ingredients: chicken liver, onion, egg, flour, seasoning, butterI think you've fried chicken liver more than once. I’m sure it didn’t always turn out tasty and juicy for you, but today I have prepared a recipe according to which you will prepare the most delicious liver.
Ingredients:
- 300 grams of chicken liver,
- 1 onion,
- 1 egg,
- 4 tbsp. flour,
- salt,
- spices,
- 50 ml. vegetable oil.
05.12.2017
Chuvash soup shurpe from offal
Ingredients: offal, meat, rice, onion, salt, spice, herbsI suggest you prepare an unusual Chuvash soup. It is prepared from ordinary pork offal, so this dish will not be expensive for you.
Ingredients:
- 1.5 kg. offal,
- 200 grams of beef,
- 150 grams of rice,
- 3 onions,
- salt,
- spices,
- greenery.
01.12.2017
Soft chicken hearts
Ingredients: chicken hearts, onions, vegetable oil, water, salt, pepperCooking chicken hearts is a simple task, but still has its own nuances. It is important to make sure that they come out not just tasty, but tender and soft. You will find all the secrets of this process in our recipe.
Ingredients:
- chicken hearts - 400 g;
- onion - 1 piece;
- vegetable oil - 30-40 g;
- water - 180-200 g;
- salt to taste;
- pepper to taste.
05.11.2017
Chicken hearts stewed in sour cream sauce
Ingredients: chicken hearts, soy sauce, onions, wine vinegar, chicken seasoning, soy sauce, sour cream, olive oil, vegetable oil, saltIf you want to make chicken hearts tender and tasty, then use our new recipe. We suggest you stew them in sour cream sauce. But first, we recommend marinating the hearts for 40 minutes in soy sauce. Find out all the details from the recipe.
For the recipe you will need:
- 100 ml soy sauce;
- half a glass of vegetable oil;
- 1 teaspoon of spices for chicken;
- 1 tbsp. a spoonful of wine vinegar;
- 1 kg of chicken hearts;
- a head of onion;
- vegetable oil – 2 tbsp. spoons;
- sour cream – 50 g;
- ground black pepper - to taste;
- salt - to taste;
- a bunch of mixed greens
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