Beef lungs
A spongy porous light pink offal, light and low-fat, with a mild taste, needing long cooking, for fillings of pies, pates and liver sausage.
Beef lungs are a spongy porous offal of a light pink colour, light, low-fat, with a mild, slightly sweetish taste and a loose texture, needing long cooking and thorough cleaning. They are boiled and minced for fillings of pies, pates, liver sausage and tripe rolls, braised with onion in gravy, put into bograch and goulash and used in budget dishes.
Calories, proteins, fats and carbohydrates per 100 g of product
Beef lungs, Raw: Calories 92.0 kcal, Proteins 16.2 grams, Fats 2.5 grams, Carbohydrates 0.0 grams per 100 g of product.
Beef lungs, Boiled: Calories 179.0 kcal, Proteins 31.3 grams, Fats 6.0 grams, Carbohydrates 0.0 grams per 100 g of product.
Beef lungs, Stewed: Calories 120.0 kcal, Proteins 20.4 grams, Fats 3.7 grams, Carbohydrates 0.0 grams per 100 g of product.
Beef lungs, Fried: Calories 196.0 kcal, Proteins 12.6 grams, Fats 15.8 grams, Carbohydrates 0.0 grams per 100 g of product.
Recipes with this ingredient
This is how kuchmachi is prepared in the Moscow chain of Georgian cuisine "Ojakhuri.
16
10
60
Kuchmachi with pomegranate is one of the most colorful dishes of Georgian cuisine, embodying the richness of flavors and traditions of this region. Historically, this dish was made from offal, highlighting the Georgian philosophy of respecting every ingredient. The rich taste of offal harmoniously combines with spices like ucho-suneli and kondari, creating a deep aroma with spicy notes. The juiciness and slight sweetness are added by pomegranate seeds, which not only decorate the dish but also give it a refreshing tanginess. Kuchmachi is served hot, sprinkled with cilantro leaves, perfectly complementing the flavor. This dish is an excellent choice for a feast where Georgian hospitality is reflected in every bite.
11
10
60
Kuchmachi is a vivid representative of Georgian cuisine, embodying its passion for rich aromas and spicy flavors. Historically, this dish was prepared in the mountainous regions of Georgia using the most accessible ingredients—beef offal seasoned with a rich array of spices. Kuchmachi is a hot, spicy dish infused with the sharpness of ucho-suneli and coriander, accented by garlic and adjika. Onions, tomato paste, and cilantro provide a balanced richness to the dish while pomegranate seeds add a slight tanginess. Kuchmachi is traditionally served with corn flatbreads mchadi and mamaliga that soften its intense flavor. It’s not just food—it’s a fragrant journey into the heart of Georgian gastronomy that warms the soul and awakens the appetite.
14
10
420
Beef liver and lung pâté is a refined dish of European cuisine that combines rich flavor and delicate texture. This recipe has roots in the traditions of rustic cooking, where the skill of using offal was key to creating hearty and appetizing dishes. The aromatic sautéing of carrots and onions fills the pâté with depth of flavor, while butter gives it a velvety softness. The finished pâté spreads beautifully on fresh bread, harmonizing with salty and spicy snacks, and serves as an excellent base for sophisticated culinary compositions. Its rich and slightly sweet taste makes it an ideal companion for a glass of good wine, creating an atmosphere of comfort and enjoyment. This dish warms the soul and evokes memories of family gatherings.
10
12
60
