Sour Calf's Lung
Soak lung in cold water for about 1 hour. Wash and chop vegetables. Drain lung, cover with fresh cold water, add the chopped vegetables, spices, sugar, and vinegar. Bring to a boil, and simmer for about 1.5 hours. Cool in cooking liquid.
Remove the lung and cut into very fine strips (remove any hard pieces of cartilage). Lightly fry the strips in a pan with butter. Stir in tomato paste. Deglaze with veal stock and Riesling. Add lung strips to the pan, stir in cream, and simmer about 10 minutes more before serving.