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     Title: Cooking Lungs: Nose To Tail Eating Pt 2
Categories: Offal, Info
  Servings: 4

           lungs

GERMAN Tottchen is also known as "poor people's eating" because it
combined all the undesirable cheap cuts into one dish.  It's
basically a calf's head casserole, with lung, heart and other offal
thrown in to bulk it out.  It's still served in many restaurants,
but more desirable offal cuts like tongue are used to fancy it up a
bit. "Simmer a boned-out calf's head, a calf lung, and heart, an
onion stuck with cloves, and a bay leaf in water to cover until the
meats are tender. Cut the meat into pieces. Fry chopped onions in
butter until golden, stir in some flour, and then enough of the
strained stock to make a smooth sauce. Add some white wine and a
little sugar. Reheat the meat in butter, pour the sauce over it, and
serve with mustard and black bread."

lungenragout is another traditional German dish, and includes lungs
and heart into a savory stew with onions, carrots, parsnips, and
celery.  Beuschel is the Austrian version, including heart, lungs,
kidney, spleen, and tongue in a cream sauce with dumplings.

Pigs' lungs, commonly are common in Chinese cooking. Here are a few
ideas: Almonds and Pork Lung Soup Pork Lung and Bok Choi Soup Deep
Fried Beef Lungs with Chillies

Ashley Adamant: Author Bio ... I'm an off-grid homesteader in rural
Vermont and the author of Practical Self Reliance, a blog that helps
people find practical ways to become more self-reliant. Read More...

Readers' Comments:

CARMEN J RITZ Lungs are high in vitamin c, only spleen has a higher
value. A simple use for them - they make a great option instead of
bread or crackers to make sage dressing. Cube put in raw or saute
then add to one's dressing, so much more nutritious than bread.

Claudia: I'm Peruvian and we have a recipe called chanfainita that
involves lungs. http://cuzcoeats.com/chanfainita/
https://peruvianfood.com/chanfainita/. It is usually served with
rice and potatoes.

Loic: it was delicious, the texture is what's the most interesting
about this piece after the price, it's like biting on a cooked
mushroom, nice and soft, almost spongy. And a great aspect i've
found is that is takes any flavor you want, originally it's
flavorless, but with a good marinade it is a real delight.

Brad: We ate 'liver and lights stew' at hog killing time in Georgia
during the 60s. It was pork liver and lungs cut into 3 inch and 1
inch cubes respectively and boiled with onions, salt and pepper
until the liver started coming apart. It was served with rice and
buttermilk lard biscuits. And home canned tomatoes from a quart
mason jar.

  From: https://practicalselfreliance.com
 
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