Cow udder has a high energy value, has a milky-sweet taste and delicate texture. Using various processing methods, you can prepare delicious and original dishes from it.
It is necessary
-
- For the beef udder salad:
- 500 g udder;
- a glass of walnuts;
- 200 g of cheese;
- 4-5 cloves of garlic;
- mayonnaise;
- salt;
- spices to taste.
- For the udder in batter:
- 1 kg udder;
- 100 g bread crumbs (or flour);
- 2 eggs;
- vegetable oil;
- ground black pepper;
- spices to taste;
- salt.
- For udder goulash:
- 500 g udder;
- a tablespoon of flour;
- a tablespoon of tomato paste;
- onion head;
- Bay leaf;
- vegetable oil;
- salt;
- spices to taste.
Instructions
Step 1
Clean the udder from fat, rinse well from milk residues, put in a deep bowl or saucepan, fill with clean water and leave to soak for six hours. Then rinse, put in a saucepan with clean water so that it covers all the meat, add spices to taste and salt. Put the saucepan on low heat and cook the udders for three to four hours. Then cool it down. The boiled udder can be used to prepare a variety of dishes.
Step 2
Beef udder salad Soak the udders in cold water and boil until soft, adding salt and spices to the water. Grate the cheese on a coarse grater, grind the grains of nuts in a mortar or grind in a blender. Cool the udder, cut into small cubes, add grated cheese and nuts to it. Pass the garlic through a press, season the salad with mayonnaise and mix thoroughly.
Step 3
Beef udder in batter Make cuts on the udder, rinse well and soak for five hours. Then boil until tender in salted water, cool and cut into portions. Season with salt, pepper and spices. Pour the breadcrumbs or flour into a clean plate and beat the eggs in a separate container. Dip the pieces of udder in eggs, bread in breadcrumbs and fry until delicious golden brown in a pan with heated vegetable oil.
Step 4
Udder goulash Make small incisions in the udder, rinse in cold water and soak for three hours. Then cut it into small pieces, season with salt, spice and pepper. Peel and finely chop the onions. Pour vegetable oil into a frying pan and put on fire. Fry the udders in it along with the onions. Add flour, mix thoroughly and fry for another two minutes. Transfer everything to a saucepan and cover with hot water so that it covers the meat well, add bay leaf and tomato paste. Cover the saucepan with a lid and put on a low heat for two hours to simmer. Top up while preparing water, if necessary.
