nose to tail
Stuffed Veal Stomach
Veal stomach stuffed with rice and ground veal, roasted alongside stuffed peppers, then sliced thin and served like a savory roulade.
Total time:120 min
Servings:4-6
#Nose To Tail
15 recipes
nose to tailMarinated 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.
Total time:35 minServings:4-6
nose to tailVeal 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.
Total time:75 minServings:4
nose to tailVeal 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.
Total time:110 minServings:4
soups stewsWhite Lamb Liver and Heart Soup
A delicate Central European offal soup of blanched lamb liver and heart with rice, young onions, and a butter-red pepper finish.
Total time:75 minServings:4
nose to tailRoasted Lamb Intestines
A simple nose-to-tail preparation — braided lamb intestines seasoned with salt and paprika, roasted slowly in butter until golden and tender.
Total time:120 minServings:4
nose to tailLamb Liver and Lung Soup with Egg Yolk and Sour Cream
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.
Total time:80 minServings:4–6
nose to tailBeef Tail in Red Wine Sauce
Slow-braised oxtail in a rich red wine broth with carrots, lemon zest, and a silky roux-thickened sauce. A forgotten Central European classic.
Total time:205 minServings:4–6
nose to tailBeef Tongue in Mushroom Sauce
Tender sliced beef tongue layered in a rich dark mushroom sauce, finished with sour cream, Parmesan, and a golden oven crust.
Total time:240 minServings:4
soups stewsBulgarian Spring Snail Soup
A traditional Bulgarian spring delicacy — garden snails slow-cooked with onion and olive oil into a delicate, clear broth.
Total time:160 minServings:4
nose to tailStuffed Calf Ears
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.
Total time:250 minServings:4
nose to tailVeal Tongue in Sardinate Sauce
Tender boiled veal tongue sliced and finished in a rich anchovy-butter sauce with white wine and lemon — a refined Central European classic.
Total time:170 minServings:4
nose to tailBraised and Baked Sheep's Tongues
Tender sheep's tongues blanched, seared, and slow-baked with onion, carrot, white wine, and potatoes in a rich pan braise.
Total time:115 minServings:4
nose to tailBeef Kidney with Wine
Beef kidney marinated in red wine, braised with herbs, finished with sour cream. Tender, rich, and deeply flavored.
Total time:120 minServings:4
nose to tailPotatoes Stuffed with Brains
Young potatoes filled with sautéed veal brains, baked in sour cream with golden breadcrumbs.
Total time:75 minServings:6-8