Spleen. Pork. Neborshch\\ pork spleen Do pigs eat spleen

The most delicate and mild taste of dishes made from veal kidneys. They can be fried or stewed. Calf liver is considered the most valuable in dietary and culinary terms, and pork liver is the least valuable. Veal and beef can be eaten separately by frying for a short time (long-term frying makes the liver tough and changes the taste for the worse). Nutritionists advise limiting the consumption of beef spleen, as well as other types of offal.

Offal heart, lungs and tongue

1st category - liver, kidneys, heart, brains, tongue, udder, diaphragm and tails - beef and lamb. You can use offal with caution if you have gout and joint diseases, atherosclerosis and diathesis; Older people should not eat beef liver. Tripe, cheek, book and all these offal! Zhuzhulya Shchekovina is beef cheeks (the trimmings from the head are meat), there is no need to cook, I cut it and give it to the girls mixed with tripe.

Beef tongue weighs 1-2.5 kg. Fresh tongue is boiled for 2-3 hours until done, and readiness can be determined by piercing the tip of the tongue, and it should be easily pierced. The skin must be removed from the already welded tongue. There are also salted or smoked tongues on sale, which are also boiled. Veal kidneys are tender, juicy with a very special taste. Beef heart weighs 1.5-2 kg. Beef heart is dark brown in color, like any heart, it is made up of muscle, so the meat is firm but not tough. Calf lungs weigh 400-600 g. Lungs are low in calories and are easily absorbed by the body. Beef spleen has a very tough casing (skin), so it must be removed before cooking.

How to prepare healthy homemade food for your cat?

Lung can be either the main ingredient of a dish or part of mixed dishes. And regular cereals, including rice and oatmeal, due to their starch content. The recipes are good, but why are the ingredients crushed? Shouldn't a cat chew, what about her teeth and gums? If the cat is young, why should he eat only puree, his teeth will fall out. Due to its delicate taste and delicate texture, veal liver is considered a special delicacy. Due to its delicate consistency, the skin is not removed. There are as many vitamins and minerals in lungs as in beef tenderloin, but they are much cheaper.

All of us, housewives, try to feed our family tasty, healthy and nutritious. That’s when offal products will be useful to us, which are an order of magnitude or several times cheaper than meat products of the highest category, while their usefulness and taste are not inferior to the latter. I cut off excess fat from it, since I am not sure that it will not give an unpleasant aftertaste. But I only use the heart, lungs, liver and brains. But this is the first time I’ve heard that you can cook something from the spleen. I was very interested in your recipe and wanted to try this offal - especially since there are a lot of recipes on the Internet. I didn’t know that they eat the spleen. In general, I am wary of offal products; they are very much for everyone.

Not only did everyone know how to cook spleen, some cuisines even had special dishes made from it, such as Uzbek spleen sausages. But today we won’t bother with anything complicated, but will begin our acquaintance with the spleen with the easiest, but at the same time delicious way of preparing it. If you can’t afford veal or even liver today, don’t worry! Dredge each piece in flour, carefully shaking off excess.

For those who eat all sorts of tripe, this is another product worth trying. I've been buying spleens for a long time, for dogs, yeah. They are ready to eat it at any time and in any quantity. The spleen is true, the product is quite inexpensive. We turn it over - there is some white crap in there that is better to cut out. Masya is a scoundrel! At first he wanted to pee/poop, I had to get up to let him out, then he came back half an hour later, stood on my chest and brazenly shouted right in my face that he was hungry, I had to get up again..

The edible part refers to the growth gland of young animals such as lamb or calf. Beef and pork brains are used exclusively for making sausages. Brains should be processed as quickly as possible as they cannot be stored. In most cases, they are sold already prepared. Guts are a very cheap by-product. When cooking, be sure to put a weight on them so that they do not float to the surface. Lungs are very popular in southern Germany. Pork or lamb kidneys are bean-shaped and have a smooth surface. The surface of veal or beef kidneys, on the contrary, has cracks and deep grooves. The kidneys of young animals have a more delicate taste and contain significantly fewer harmful substances.

A little over a week ago we arrived in the city of Chiang Mai in northern Thailand and checked into an apartment with a kitchen. Having the opportunity to cook, I went to explore the supermarket shelves, where I discovered pork spleen on sale - not the most common offal in the world. Today's issue of the "non-borscht" section will be dedicated to him. Most of all, the spleen looks like a giant leech, and all because it is so long. In the photo this organ is folded in half:

In the body, the spleen performs mainly a hematopoietic function, and therefore is extremely saturated with iron. Therefore, those who eat it recommend soaking it in water and vinegar to eliminate the taste of blood. I decided to skip this stage, since I have nothing against blood, and pork spleen, unlike beef, has a less pronounced taste. Before cooking, trim off any fat, if any.

I decided to stew the spleen with garlic, tomato and Thai round eggplants.

Now cut all the ingredients into small pieces. I crushed the garlic cloves with a knife. They go into the oil heated in a pan first. After a couple of minutes, they are joined by eggplants, which I fry thoroughly, then the spleen, and finally, when we can move on to stewing, the tomato.

Instead of salt, I use fish sauce (on the left in the photo). Pay attention to the company logo - is this my perverted fantasy, or is the lobster committing indecency with the cook? This time I’ll add a little soybean paste with mushrooms as a seasoning. It was decided not to add any spices at all, so as not to overwhelm the taste of the spleen.

Pasha loves vegetables turned into mush, so I simmer them until they are properly boiled. Twenty minutes is enough.

Lunch is ready! The spleen tastes like chewing gum with the texture of meat and the taste of blood. The membrane gives it some crunch. It looks a little like liver.

Now, if you suddenly see a spleen at the market, you will be able to identify it and even, if you wish, buy it and cook it at home. If you are not afraid of the taste of blood. Arrrrrrrrrrrr!

Liver, kidneys, lungs, spleen, heart, brain, thymus, intestines, udder and tongue are cheaper parts of the carcass than meat, but no less valuable for nutrition. They all contain important minerals and vitamins. However, it is recommended to limit the consumption of offal, since these organs are relatively heavily overloaded with heavy metals (for example, lead and cadmium), so it is recommended to include them in the menu no more than twice a month.

CRYSTAL GLAND OF CALF

The edible part refers to the growth gland of young animals such as lamb or calf. With age, this gland decreases in size.
The gland consists of two different parts. The longer and larger part, which is preferred by connoisseurs, weighs about half a kilogram, the smaller part - about 250 g.
Veal thymus is valued as a delicacy and is not cheap like other offal products.

Before preparing the thymus gland, it must be thoroughly soaked to remove all traces of blood. Then the thymus gland is poured with boiling water, doused with cold water and the skin is carefully removed. Only after this is it fried, boiled, steamed, stewed or baked.

BRAIN

Brains are a mineral-rich, easily digestible by-product. In cooking, only calf brains are in demand. Beef and pork brains are used exclusively for making sausages.
Brains should be processed as quickly as possible, as they cannot be stored. The brains should also be peeled before cooking. The brains are first soaked in lukewarm water, and then blanched in boiling water and doused with cold water.
If brains are cooked correctly, they will be an exquisite delicacy, popular among gourmets.

GUTS

In veal or beef intestines, the gastrointestinal passage is considered edible. Before cooking, the intestines should be thoroughly cleaned, washed, blanched and boiled. In most cases, they are sold already prepared. Guts are a very cheap by-product.

SPLEEN

The spleen is usually processed for the sausage industry, but can be grilled or fried. For most dishes, beef spleen is used. The spleen is surrounded by a very tough skin that must be removed. The meat must be scraped or cut before cooking. The spleen is also suitable for seasoning soup.

UDDER

The udder is a very special type of meat. Its cooking time is 5-6 hours.
The most famous dish made from udder is “Berlin schnitzel”: the boiled udder is cut into slices, breaded and fried. Similar dishes are also very popular in Bavaria.

LUNGS

Light - very low in calories, easily absorbed by the body. When cooking, be sure to put a weight on them so that they do not float to the surface.
Lungs are very popular in southern Germany. Traditional dishes, for example, are lungs soaked in vinegar, Viennese lungs and lung strudel.
For these dishes, as a rule, veal lungs are used. They weigh 350-600 g. Pork and beef lungs are generally not used in European cuisine.

LIVER

The younger the animal, the more tender the liver will be. Not only veal liver is famous, but also lamb liver or steppe sheep liver. The liver has not only a pleasant taste, but also its nutritional value:
it contains many minerals and nutrients, including vitamins A and B.

Before frying, the liver should, like any other quick-fried meat, be salted and seasoned. During frying over high heat, the liver, like other meats, closes the cell pores on the surface, so that neither salt nor spices can penetrate into the meat during frying. If you season or salt the meat after frying, this will affect the taste of the sauce!

Good quality fresh liver has smooth, moist cut areas and a red-brown or tan color. Veal liver is the most tender and delicious. It is light brown with red or light brown in color and has a loose, delicate structure.

Calf liver can be fried, grilled and stewed. Veal liver can only be salted after stewing, otherwise it will be tough. For the same reason, it should not be cooked for too long. It is best to chop the leftovers and trimmings and prepare beef stroganoff, dumplings, pates or pies.
One veal liver weighs 1.2-2.5 kg.

Beef liver dark red-brown in color and has the largest weight of 4-5 kg. It has a strong and pungent taste, sometimes slightly bitter. If it is soaked in milk for several hours, its taste becomes milder. It is better to prefer veal liver, as it is more tender. Beef liver is suitable for frying, grilling, deep-frying and making dumplings.

Pork liver dark brown or red-brown in color, less tender than veal, and has a pronounced specific taste. When cut, it appears “grainy” and porous. She weighs 1.3-2.5 kg. Pork liver, like liver from other animals, is suitable for braising, frying, grilling and deep-frying, as well as for pates, pies and dumplings.

Lamb liver and steppe sheep are not sold so often. It is significantly smaller and typically weighs less than 1 kg. The pleasant spicy taste and delicate texture of lamb or steppe sheep liver is best revealed when it is fried over low heat in melted butter.

KIDNEYS

They are rich in nutrients and have a very special taste, which becomes more intense the older the animal is. The kidneys are enveloped in a layer of fat, which must be removed before cooking.

Pork kidneys or lamb kidneys are bean-shaped and have a smooth surface. The surface of veal or beef kidneys, on the contrary, is filled with cracks and deep grooves.
The kidneys of young animals are more delicate in taste and contain significantly fewer harmful substances. Before frying, the kidneys should not be cut into too thin slices, as they quickly dry out and become tough.

Veal kidneys tender, juicy and have a very special taste. They weigh 350-550 g and are fried whole. They can also be cut into slices or small pieces, like beef stroganoff, and roasted in the oven or grilled.

Beef kidneys dark red-brown in color and weigh 750-1000 g. Before cooking, beef kidneys should be cut lengthwise and the tubes removed. If you cook them gently, they will be quite firm, juicy and have a specific taste. Beef kidneys are suitable for frying, grilling, stewing in the oven and in liquid on the stove, as well as for making beef stroganoff.

Pork kidneys significantly smaller in size and weigh 130-150 g. They are light red-brown in color and have a distinct, specific taste. Before cooking, pork kidneys should be cut into two parts and the films and tubes removed. They can be soaked, blanched or pickled in milk. Lamb kidneys are dark brown-red in color, firm, juicy, with a specific taste and weigh about 60 g.

HEART

The heart consists of muscles with thin fibers. In its thickest part it is wrapped in a fat “wreath”. Fat and hard tubes are usually removed in the store. When purchasing, you should make sure that there are no traces of blood in the heart chambers. The heart has a very aromatic taste, is low in calories and rich in vitamins.

Lambs and calves have the most tender hearts. However, pork or beef heart is also very tasty. The heart can be sliced and quickly fried or grilled. In another case, it can be baked in the oven, stewed, boiled whole or cut into large pieces. It can also be stuffed.

Lamb heart- the smallest in size. It can be sliced or fried whole, grilled or stuffed.
Veal heart can be cut into slices, fried, grilled, stewed or boiled whole. It has an exquisite aroma, it is extremely tender and lean. The weight of a veal heart ranges between 750 and 1000g.

Beef heart weighs 1.5-2 kg. In general, it is better to prepare hearts from young animals. Its taste is much better than the old ones. Beef heart is typically cut into pieces and braised in liquid or boiled and has a strong flavor.

Pig heart relatively small and weighs only 350-500 g. It can be cooked whole. The meat is firm, but not rough, and has a taste reminiscent of regular meat. Pork heart is usually boiled or fried.

LANGUAGE

Beef, veal, pork and lamb tongues are available for sale. They are sold fresh, stuffed, smoked and boiled. Tongues are boiled or stewed. After cooking, remove the skin from boiled tongues. Very often they sell tongues already without skin.
If they are prepared for a cold appetizer, while cooling in the fond (the broth in which they were cooked), the tongue should be lightly pressed with a press to remove any voids.

A thick piece of tongue is the most tender part of this offal. The tongues of lambs, calves and pigs are cut lengthwise; beef tongues must be sliced crosswise.

Lamb tongue- the smallest, it weighs only 150-250 g. It has a delicate, unique aroma and is sold mainly fresh.

Veal tongue the size is enough for 3-4 servings, it weighs about 450-600 g. The dish is prepared from fresh or stuffed tongue.
Veal tongue is soft and extremely tender.

Pork tongue weighs about 250-400 g and is boiled fresh or stuffed. It has a delicate structure and delicate taste.

Beef tongue It is considered the most delicious and has a specific taste.

Cold or warm smoked and boiled tongues, cut into thin slices, are an excellent addition to asparagus, artichokes, mushrooms and pickled watermelon.

It's been a while since I showed any weird crap.
An omission, my fault, I will correct it.
For those who eat all sorts of tripe, this is another product worth trying. Well, the rest will vomit, which is also useful, hey!
I've been buying spleens for a long time, for dogs, yeah. They are ready to eat it at any time and in any quantity. Why, cheap and cheerful.
At first I didn’t even know what it was, because in the Ketovo store the price tag simply says “meat,” heh.
But there were people who explained and even showed that it is quite possible to eat spleen, and even tasty.
The spleen is true, the product is quite inexpensive. These two strips cost about a dollar, and it was made of wood, I mean, maple.
We sell it already cleaned.
Photo: truffle doesn’t believe that I’m swearing at him. He began to bully everyone who was taller than him.

Let's make a classic spleen recipe. By the way, the taste is something between liver and light. It is often added to liver pates and improves the taste.
In addition to the spleen, you will need bacon, sage and chicken broth.

looks like eel made of meat, gee!
We turn it over - there is some white crap in there that is better to cut out. Convenient with scissors.

Salt and pepper, place strips of bacon and sage leaves on the spleen.

Roll up tightly. Tie or fasten with toothpicks

Fill with broth

And put it in the oven at 170C for 45-50 minutes.
Let cool, cut and eat

It's quite edible, although I liked it completely differently.
One “recipe” is quite simple. We grind the spleen in a meat grinder, add salt and pepper, put it on bread and place it under the top grill.
Not for long until it stops turning pink. It's delicious, it just melts in your mouth.
I’ll show you the second recipe some other time.

Beef spleen

Properties of Beef Spleen

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Natalya Ivanovna Stepanova

MAGIC ITEMS

Wedding candle –

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If you cook all this, you can buy both pork and beef organs

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Natalya Ivanovna Stepanova

7000 spells of the Siberian healer

ADDRESS TO READERS AND STUDENTS

I thank everyone who congratulates me on the holidays. This always worries me a lot. I sincerely pray for everyone who responds to someone else's misfortune. It is gratifying to read letters from people who ask not only for themselves, but also for strangers. After all, the Lord Himself said: a merciful heart will be received with mercy.

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Wedding candle – it is used to treat klikush, i.e. spoiled

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Questions - Answers

Animal organs such as the spleen, udder, and kidneys should not be included in the dog’s diet more than once a week.

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Very good in small quantities as a source of hemoglobin for anemic animals, including those recovering from severe worm infestation

The spleen is one of the most insidious. When eaten raw, it often causes distress.