First time I'm going to try beef lung, what is the tastiest way cook it
My Czech grandmother used to make what is called "pajšl," which had beef lung cooked with a cream sauce. I don't really remember the recipe but I remember she would poach the offal for a while, cut it into bite-size pieces, then add it back into broth with cooked vegetables, and then add in what I now think was probably a roux, and some cream. I don't remember if it was sour cream or not. I'm not sure what she seasoned it with.
>>7298265
Pepine has a recipe, which, because it's french, is probably edible but otherwise the lights are absolutely the worst offal in an animal I'd rather eat tripe
>mou au vin rouge
http://www.npr.org/2010/12/29/132364039/the-long-view-french-gourmand-jacques-pepin
my god I've got tears in my eyes reading this
>>7298392
Thanks man
I love about 10-20% offal in my ground beef for hamburgers. When I grind it I replace some of the fat with heart, lung, liver and kidney. It gives the beef a gamer flavor and adds to the overall moisture of the burger. I grind the offal a few times before adding it. Everybody loves my home ground burgers, nobody knows the secret.
Gamier not gamer
>>7298705
I buy these cheap supermarket burgers that are at least 10% beef heart. I love the way they taste and im not into wierd shit at all.
