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Title: Cooking Lungs: Nose To Tail Eating Pt 1
Categories: Offal, Info
Servings: 4
lungs
January 30, 2019 by Ashley Adamant
They're a common ingredient in many countries. It's not uncommon to
find fresh lamb pluck for sale in one big bundle at lamb harvest
"time".
How do you cook lungs?
Haggis.
A British butcher's old school dish called "butchers faggots."
They're basically meatballs made by grinding all the parts that are
hard to sell in a butchers shop and then wrapping the whole thing in
lacy caul fat (visceral fat).
An Italian recipe, Coratella di Abbacchio Con Carciofi, this uses
the pluck of a fresh lamb and cooks it with artichokes. It's a lamb
harvest tradition, and it's often prepared around easter. I found a
writeup that cooked it straight out of an old Italian cookbook, and
she describes the cooking process as she's reading the book: "And
this recipe remains one of my all-time favorites if only for one
line she uses to describe how to tell if the lungs are done. When
you hear the "sibilo caratatteristico," the characteristic whistle,
you know the lungs are done. I remember reading this recipe for the
first time, thinking I didn't understand it. The lungs were going to
whistle? Yes, in fact, they do. A high-pitched whistle as the air
valves are closing means that the lung is done and it's time to add
the heart, then the liver."
An Italian recipe for lung with beans (Polmoni di vitello con
fagioli): "Brown a sliced onion, some diced salt pork, some crushed
garlic, chopped parsley, and chopped celery in a mixture of olive
oil and lard. Add cubed calf's lungs and brown them thoroughly. Add
a wineglass or so of white wine, some peeled tomatoes, salt, and
pepper, and cook about a half hour. Add a generous quantity of
previously cooked kidney beans and a little water, cover, and simmer
for about an hour. Add some chopped sweet basil the last few minutes
of cooking."
Romania also has a big meatloaf or casserole style dish that
includes lungs called Gusita Sau Drob De Miel. It's a traditional
Easter meal, and it comes together in a big loaf pan of minced lamb
everything. There are some really beautiful pictures of the dish
here, almost lovely enough to make you forget that it's made with
all the less desirable bits of the animal.
A recipe from France: Calf Lung Provence Style (Mou de veau a la
Provencal), "Cut beaten calf's lungs into thin pieces and poach them
for 30 minutes in salted water. Drain and dry them. Dredge with
seasoned flour. Add them to a pan containing chopped onions fried in
oil until golden and cook together until the lungs begin to brown.
Add chopped tomatoes, chopped parsley, crushed garlic, salt, pepper,
and a generous amount of white wine. Simmer for a half hour."
French Calf's Lung stew (Civet de mou de veau): "Salt and pepper
pieces of lungs and fry them in butter until well browned. Sprinkle
with flour, stir well, and cook for a few minutes more (or thicken
with blood). Cover with dry red wine or a mixture of wine and stock.
Add a bouquet garni and some crushed garlic. Cover and bake in a
moderate oven for 1 1/2 hours. Transfer the pieces of lung to a
shallow baking dish and add some chopped and fried bacon, diced or
whole mushrooms, and a number of small onions (and/or carrots) fried
in butter or with the lean bacon. Cover with the strained cooking
liquid and return to the oven for an additional 30 minutes. Garnish
with croutons."
From:
https://practicalselfreliance.com
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