This meat is loaded in a fat content, giving it a high grade flavor. Liver can be baked, boiled, broiled, fried, stir-fried, or eaten raw. In many preparations, pieces of liver are combined with pieces of meat or kidneys, like in the various forms of Middle Eastern mixed grill.
This, believe it or not does have meat, it is mostly gelatinous, best cooked with stews, and any slow cooking process. Oxtail is a bony, gelatin-rich meat, which is usually slow-cooked as a stew or braised. It is a traditional stock base for a soup. Although traditional preparations often involve hours of slow cooking, modern methods usually take a shortcut by utilizing a pressure cooker.
This meat is loaded in a fat content, giving it a high grade flavor. Tongue is often seasoned with onion and other spices, and then placed in a pot to boil. After it has cooked the skin is removed. Pickled tongue is often used by the preparer because it is already spiced. If cooked in a sauce, it can then later be reused as a sauce for meatballs or any other food item.
Another way of preparing tongue is to scald it in hot water and remove the skin, then roast the tongue in an oven, using the pan drippings to prepare a gravy.
Though tripe tends to refer to the cow (beef) stomach cooked as food, a similar meal item may also be produced from any animal with a stomach. In some cases, other names have been applied to the ‘tripe’ of other animals. For example, tripe from pigs may be referred to as paunch. Hog (pig) stomach is also eaten under the term, hog maw
Washed tripe is more typically known as dressed tripe. To dress the tripe, the stomachs are cleaned and the fat trimmed off. It is then boiled and bleached, giving it the white color more commonly associated with tripe as seen on market stalls and in butchers shops. The task of dressing the tripe is usually carried out by a professional tripe dresser.
Before sale the trotters are cleaned and typically have the hairs pulled with a hot tank and beaters.
They are often used in cooking to make stocks, as they add thickness to gravy, although they are also served much as a normal cut of meat
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401 – 727 – 0707
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