Sour Calf's Lung
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Difficulty:
moderate
Difficulty
Preparation:
3 h. 30 min.
Preparation
Ingredients
for
4
- Ingredients
- 800 grams kitchen-ready Veal lung
- 1 onion
- 1 carrot
- 1 Leek
- salt
- 1 pinch sugar
- 5 peppercorns
- 2 cloves
- Juniper berries
- 2 bay leaves
- 150 milliliters Vinegar
- 40 grams clarified butter
- 1 tsp Tomato paste
- 6 Tbsps Whipped cream
- 250 milliliters Veal stock
- 125 milliliters Riesling
Preparation steps
1.
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.
2.
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.
