Acid Lung
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
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
Print Recipe
Pin Recipe Instructions
- 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
- 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.
- Simmer for 10 minutes and then season with salt, pepper and, if necessary, a little vinegar. The sauce should be nice and sour.
- Tip: The innards turn out particularly well if they are marinated overnight like a sauerbraten.
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