Many people love to cook various dishes with giblets: (heart, kidneys, liver, tongue, lungs, udders, brains). But in order to cook them deliciously, it is necessary to carry out the correct processing.
The internal organs of animals, such as the liver, heart, kidneys, lungs, brains, tongue, udder, are carefully processed before we prepare any unusual and tasty dish from them.
For example - we take a beef heart, cut it into 2 parts, or 4, if it is large. The main thing is to make it easier to remove all hard and caked blood. After that we rinse well.
The liver is fresh, chilled, much healthier than frozen. We wash it with cold water under the tap and then gently peel off the film. With a sharp knife, we immediately remove the hard parts, cut them into pieces of the required size.
Let's take the kidneys from the ram. We cut each kidney into 2 slices, remove the ducts, rinse again under running water and put on soaking for 30 minutes in a weak vinegar solution. After that, boil it.
Take beef easy. We cut off the trachea and all cartilages, cut into pieces and wash 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 for 2, 5 hours and then remove the film. We take the tongue, wash it off and at this time scrape off the mucus, scald it with boiling water. The tongue is ready for cooking. Wash the udder and put it in cold water for soaking for 2-3 hours. During this time, we change the water several times. Then boil in salted water until tender.
