Cook the beef heart in lightly salted water with the spices (bay leaf, cloves, peppercorns) for about 1.5 - 2 hours, then let cool in the broth (!). Free the cooled beef heart from the fat and any containers, grate on the coarse grater.
Slice the onion very thinly, marinate with vinegar, salt and sugar for about 10 minutes. Lightly squeeze the onions, add to the grated beef heart, mix with mayonnaise and finely ground pepper. Possibly season with the rest of the onion marinade a little bit sour.
The salad tastes intense, spicy, peppery and slightly sour. Be careful with the salt at the end - don`t forget that the beef heart was boiled in the salted water, the onions were marinated and mayo already contains salt.
It is best to let the finished salad steep for about 15 minutes, mix again and only then season with salt if necessary.
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