🥩

Nose to Tail

22 recipes in this category

Offal and organ meat recipes — tongue, liver, kidney, and other cuts that honor the whole animal.

Sliced marinated veal brain mounded into a pyramid on a glass dish, topped with egg yolk dressing

Marinated Veal Brain with Egg Yolk Dressing

Veal brain gently poached in an acidulated broth, cooled, sliced, and dressed with a rich sieved egg yolk, oil, and lemon dressing. Served cold.

35 min

4-6

Sliced veal kidney wrapped in veal cutlet, arranged in a serving dish, with a mushroom and sour cream sauce served alongside

nose to tail

Veal Kidney with Marjoram

A whole veal kidney rubbed with marjoram, wrapped in a thin veal cutlet, braised in white wine, and roasted with mushrooms in a rich sour cream sauce.

75 min

A round terrine of goose liver pudding on a large plate, garnished with rice and fried mushrooms

nose to tail

Goose Liver Pudding with Cognac

A rich steamed terrine of goose liver, bacon, and bread, flavored with cognac and dill, served with rice and fried mushrooms.

270 min

4-6

nose to tail

Goose Liver Pudding

A light, soufflé-textured baked pudding made with pureed goose liver, egg yolks, and stiffly beaten egg whites.

50 min

2-3

Sliced braised veal heart arranged in a serving dish, covered with a glossy white wine sauce, with carrots and onion visible alongside

nose to tail

Veal Heart in Wine Sauce

Veal hearts larded with fresh bacon, braised in butter with vegetables and peppercorns, then finished with a white wine and lemon pan sauce.

110 min

Sliced roasted beef tongue on a round serving dish, coated in a pale green sour cream sauce with visible capers and parsley, on a wooden table in a warm kitchen, natural light

nose to tail

Baked Tongue in Green Sauce

Beef tongue braised with herbs, larded with bacon and roasted until golden, served in a green sauce of capers, anchovy, parsley and sour cream.

200 min

4-6

nose to tail

Brain Roll

A delicate Central European savory roulade of potato-egg dough filled with pan-fried calf's brain, onion, and parsley — served warm as an appetizer.

65 min

4-6

A rustic ceramic baking dish with golden-brown braided lamb intestines glistening with butter and paprika on a dark oak table.

nose to tail

Roasted Lamb Intestines

A simple nose-to-tail preparation — braided lamb intestines seasoned with salt and paprika, roasted slowly in butter until golden and tender.

120 min

Chicken livers and gizzards in a rich paprika-wine sauce served over creamy mashed potatoes in a rustic ceramic dish.

nose to tail

Fried Chicken Livers and Gizzards in White Wine

Tender chicken livers and gizzards braised with leeks, sweet paprika, and dry white wine. A Central European giblet stew ready in 30 minutes.

40 min

View All Categories