Types of offal, processing and preparation of offal - how to cook them correctly and tasty at home.

However, an important fact should be taken into account: it is not recommended to store all internal organs for a long time, since they deteriorate much faster than meat. Therefore, carcass waste must be prepared very quickly, especially for blood and blood sausages.

Processing pork, beef and other animal heads before cooking.

The head of a pig, lamb or veal must first be singed to remove bristles or hair. Next, the head is scalded with boiling water and the burnt skin is scraped off the head. The skin of the calf's head is completely removed.After the manipulations have been completed, the head is finally washed and cutting begins. The head must be cut in such a way that the tongue and brains can be carefully removed. Before heat treatment, the head must be kept in cold water for 1 hour and only then cooked.

Brainstorming for cooking.

Before cooking, they are kept in cold water for a couple of hours, and before heat treatment, the film is removed from them without removing them from the cold water.

How to prepare boiled tongue.

Before boiling the tongue, mucus is removed from it and plaque is scraped off. After this, it is washed well and immersed in water, where it should cook for about 4 hours. When the tongue can be easily pierced with a knife and the skin on it begins to bubble, it is removed from the broth and immediately placed in cold water for several minutes. After this procedure, the skin will be easily removed from the tongue.

See video: How to properly boil and clean beef tongue.

How to cook pork feet.

The legs of the carcasses are singed, removing hair or bristles, scalded with boiling water, and burnt areas of skin and remaining bristles are scraped off. Next, the legs are thoroughly washed, cut into pieces, filled with cold water and kept for about 3 hours so that the specific smell disappears. Next, the water is drained, the legs are washed again, filled with water again and put on fire. Once the bones begin to separate well from the meat, remove the legs from the heat.

Processing of liver (pork, beef...).

First of all, it is necessary to allow the blood to drain from the liver. In this case, the liver will fry easily, and the remaining blood will not burn. When preparing the liver, it is very important to carefully separate the gallbladder from it so that bile does not flood the liver and spoil it with bitterness.The liver is washed with cold water, the film and large blood vessels are removed. The film of pork liver is very thin and cannot be removed.

The bitter taste can be removed by pouring cold water over the liver. After keeping it in water for about 3-4 hours, the liver is removed, allowed to drain and dried with a paper towel.

Preparing the Heart and Throat

The heart and throat should be cut lengthwise and rinsed well to remove blood clots. Soak in cold water for a couple of hours. Next, rinse again and cook until a fork fits easily into the cooked heart. After boiling the heart, the broth is unusable and is thrown away.

Preparation of the lungs.

The lungs are thoroughly washed, then cut into small pieces, which are washed separately. Then the lungs are filled with cold water and cooked over low heat. When the knife can be easily inserted into the lungs, they can be removed from the heat. The water after cooking the lungs is drained and not used.

Processing of pork stomach.

The stomach is thoroughly cleaned and the inner and outer membranes are scraped off, removing films and mucus. Then, it is thoroughly washed under running water and immersed in boiling water for a couple of minutes. Then, the stomach is washed again with cold water, after which it is filled with clean cold water for 6-8 hours, changing the water from time to time. Next, the stomach is removed and used for its intended purpose.

How to prepare pork blood for cooking.

Blood is collected in an enamel container immediately during slaughter. To prevent the blood from spoiling, add 1/2 teaspoon of salt per 1 liter of blood, stir until completely dissolved and immediately put it in the cold. Ideally, blood is processed as quickly as possible, since this product is susceptible to spoilage very quickly.

See also video: Cleaning sausage intestines.