Beef offal (giblets)
A set of steer's offal — heart, lung, liver, kidneys, tripe, udder, with a rich taste, needing cleaning and soaking, for braising, stew, goulash and liver sausage.
Beef offal (giblets) is a set of steer's offal: heart, lung, liver, kidneys, spleen, tripe, udder, of different textures and a rich 'offaly' taste, needing thorough cleaning, soaking and different cooking times. It is boiled and braised with onion in gravy, made into stew, goulash, fillings for pies and pancakes, liver sausage, pates and home-style fry-ups.
Recipes with this ingredient
Is mine is a hearty and soulful dish of Russian cuisine, rooted in the traditions of making rich offal soups. Slowly simmered beef offal fills the broth with depth of flavor and aroma, while the addition of potatoes and onions gives the dish softness and richness. Diluted flour creates a pleasant thickness, turning the soup into a true warming meal. Salt and fresh green onions complete the taste, and serving it with Yakut flatbread makes it especially cozy. This soup is a great choice for winter evenings and family gatherings when you want to feel the warmth and richness of traditional cuisine.
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