By-products are called internal organs and some parts of animal carcasses. Many types of by-products are not inferior to meat in terms of taste and content of nutrients, but they are much cheaper. So, for example, a properly cooked pork heart will become a real decoration of the table.
You will need:
– pork heart – 1 kg; – potatoes – 800 g; – large carrots – 1 pc.; – onions – 1 head; – turnips – 1 small root vegetable; – pickled cucumbers – 2 pcs.; – parsley; – sour cream – 2 tablespoons.
For the sauce:
– meat broth – 0,5 l; – wheat flour – 2 tablespoons; – butter – 25 g; – tomato paste – 2 tablespoons; – carrots – 2 pcs.; – onion – 1 head; – parsley root; – salt; – sugar; – spices.
Rinse the pork heart well and place it in cold water for 2-3 hours. Then put it in boiling water and simmer for 2–2,5 hours, periodically skimming off the foam. Add salt one hour before the end of cooking. Dip the boiled heart until soft for 20 minutes in cold water and cut into small pieces across the fibers, removing the films.
While the heart is cooking, prepare the sauce. Over low heat, save finely chopped onions, carrots and parsley root until soft. Transfer vegetables to a separate bowl. Salt the wheat flour in butter until golden brown and add to the hot broth. Bring the broth to a boil, add the sautéed vegetables, tomato paste and cook for an hour. 15 minutes before the end of cooking, add salt, sugar, allspice, bay leaves and herbs to taste. Rub the sauce through a sieve, bring to a boil and season with a tablespoon of butter. There are different ways to cook a pork heart after it has been cooked.
Pour hot sauce over the pieces of boiled heart and add sour cream. Cut the vegetables into small slices, fry in sunflower oil and transfer to a container with sauce and heart. Add small pickled cucumbers, bay leaves, peppercorns, cut into thin slices, and simmer over low heat under a closed lid until vegetables are fully cooked.
Thoroughly clean the scar, removing the films, and immerse in cold water for 6-8 hours, changing it every 2-3 hours. Transfer the tripe to clean cold water and cook for 3 hours. Then add celery and parsley root, onion, parsley tied in a bunch, bay leaf, caraway seeds to a saucepan and continue to cook the tripe until soft.
Cool the finished tripe, divide into wide layers, sprinkle them with ground pepper, crushed garlic, parsley, roll up and tie with thread. Dip the rolls into the broth, in which the scars were cooked, and boil for another 30 minutes. Then remove, remove the thread, divide them across into pieces and serve with boiled potatoes. You can use grated horseradish with vinegar as a sauce.
You will need:
– brains – 1 kg; – onions – 1 head; – celery and parsley root; – mushrooms (champignons, porcini) – 200 g; – bay leaf –2 pcs.; – salt; – pepper.
Wash the brain, remove the films and put in cold water (1,5 liters per 1 kg of brain), add vegetables, salt, vinegar and spices. Bring water to a boil, reduce heat to low and simmer the brains under a closed lid without boiling for 25-30 minutes.
Finished brains can be stored in this broth in the refrigerator until consumed.
Cool the finished brains, cut lengthwise into 1 cm thick slices, roll the slices in batter and fry in butter until golden brown.