Acid Lung

Summary

Ingredients

• 1 pork lung
• 1 heart (s) pork
• 125 ml vinegar
• 1 large onion (s)
• 2 tablespoon flour
• 3 bay leaves
• 2 carnation (s)
• 5 grains pepper
• a little fat

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Instructions

1. Wash the lungs and heart very carefully and cook them in salted water with the spices, onions and vinegar. Cooking time pork lung: approx. 1 hour, cooking time beef lung: approx. 1.5 hours
2. Take out the innards, remove the veins and cut the meat into cubes. Make a medium brown stew with the flour and fat. Add the innards and pour in the cooking stock through a sieve. The innards should be barely covered.
3. Simmer for 10 minutes and then season with salt, pepper and, if necessary, a little vinegar. The sauce should be nice and sour.
4. Tip: The innards turn out particularly well if they are marinated overnight like a sauerbraten.