22 recipes in this category
Offal and organ meat recipes — tongue, liver, kidney, and other cuts that honor the whole animal.
A rich Central European offal soup made from lamb liver and lungs, ground fine, finished with a velvety egg yolk and sour cream liaison and crispy croutons.
Tender sliced beef tongue layered in a rich dark mushroom sauce, finished with sour cream, Parmesan, and a golden oven crust.
Slow-braised oxtail in a rich red wine broth with carrots, lemon zest, and a silky roux-thickened sauce. A forgotten Central European classic.
Tender honeycomb tripe slow-cooked in a rich paprika and onion sauce — a bold, deeply savory Central European classic from the early 20th century.
Slow-poached beef udder served sliced on a platter, draped in a silky béchamel-based horseradish sauce and garnished with lemon.
Veal ears filled with minced veal, ham and egg, tied and braised for 3 hours in a rich onion-cream sauce — a forgotten Central European delicacy.
Tender veal tripe slow-braised with root vegetables, finished with sour cream and cognac for a rich, warming Central European classic.
Tender boiled veal tongue sliced and finished in a rich anchovy-butter sauce with white wine and lemon — a refined Central European classic.
A decadent high-society dish: whole goose foie gras studded with black truffles, braised in Madeira wine and rich veal stock.