prepare ingredients
wash and clean a hand full of root vegetables
peal the onions and cloves of garlic
wash the offal thoroughly
bring the water to boil
add the spices, root vegetables, onions and cloves of garlic
place the tongue and heart on top
leave to simmer for 40 minutes and then add the lungs (the lungs have a shorter cooking time)
Offal
1 bunch
root vegetables
1
onion
3
cloves of garlic
3
bay leaves
2 tablespoons of
thyme
1 tablespoon of
peppercorn
2 tablespoons of
salt
3 tablespoons of
oil
1
onion
2 bunches
root vegetables
lemon
1 tablespoon of
caper
3
gherkins
lemon
1 tablespoon of
oil
white wine
1 tablespoon of
mustard
parsley
3
cloves of garlic
3 tablespoons of
crème fraîche
3 tablespoons of
flour
100g
1 serving
energy
361 kJ
1368 kJ
86 kcal
326 kcal
fat
4.6 g
17 g
saturated_fat
2.7 g
10 g
carbs
5.6 g
21 g
sugars
2.4 g
9.2 g
protein
5.2 g
19 g
salt
1.6 g
6 g
Offal
description & times
An Austrian author once said that an Austrian would always choose his butcher by the quality of its offal
cut ingredients finely
wash and cut the second bundle of root vegetables finely
peal and cut the onions finely
cut the lemon peal finely
chop the capers and gherkins up finely and squeeze lemon juice over the top
remove the pharynx
strain the cooked meat and leave to cool
strain the offal fond and use it as the basis for the sauce
cut out the thick pharynx from the lungs
cut lungs
cut lungs into fine slivers
cut heart into fine slivers
cut heart into fine slivers
then cut the heart into slices
cut away all fatty pieces
remove skin from the tongue
remove skin from the tongue using a knife
cut the tongue into slices
cut the tongue into slices
prepare sauce
heat fat
leave the onions and vegetables to sweat in fat
infuse the offal fond and 2/3 of white wine
add the spices and leave to cook
stir in creme fraiche, flour and some fond until smooth
leave the sauce to reduce
leave everything in the sauce to reduce
sprinkle with parsley
sprinkle chopped parsley on top but do not let the leaves cook
Recommendation: this dish should preferably be served with a small ladle, goulash sauce and bread dumplings
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