6Preparation of Kidneys Kidneys need to be halved and the core removedVeal and ox kidneys are usually cut off from the core and not halved, due to their sizeIf the kidneys are strong, soak in milk before usePan fried, grilled, roasted and braised are all good ways to cook kidneys
7Liver Pigs Strong full flavour, mainly used for pate Calf's Considered the best in terms of tenderness and flavour. Also the most expensive.Lambs Mild in flavour, light in colour, Tender.OX or beef The cheapest, coarse in texture, strong in flavour, good for braisingPigs Strong full flavour, mainly used for pate
10Preparation methodsPeel off fine membrane from the surface using your fingersSlice into large escalopes, cut out any veins and remove blood clotsSoak in milk if very strong in odour or very bloodyPass through seasoned flour
11Cookery MethodsLiver can be pan fried or grilled, to give a nice caramelised surface and pink centreUsually served with bacon and a sharp / piquant tasting sauce to off set its richnessStronger tasting liver can be slowly braised to give a firmer and more pronounced taste.
12Tripe Stomach of the Ox and Sheep Ox; 3 Types – 1. Honeycomb 2. Smooth 3. FeatherSheep;Darker in colour, may be boiled or braised
16Ox Tongue (Lambs Tongue) Usually brined at the larder stageBraised slowly in stock or waterOnce cooked remove the outer cardboard skin then placed back into cooking liquor to prevent tongue from drying out.
19Pancreas (Heart shape Bread) Round, plump and good qualityCalf's considered the best, approx weight up to 600gLambs up to 100g2nd Quality, long and uneven in shapeAlso classed as Sweetbreads are the Thymus Glands in the neck (2nd Quality)
21Good for braising, sauté, grilling PreparationWash well, blanch and trimSoak in salted water for 2-3 hours to remove any traces of blood.Good for braising, sauté, grilling
22Brains Mainly fat Very delicate Must smell fresh Appearance shiny and bloodyCalled “sets”High in Chloesterol
23Veal Brains Best Type to use Need to soak in acidic or salty water to draw off bloodBlanche to remove membranePoach, Cool and SlicePane and FryPoach and serve with Beurre Noir
24Hearts Lambs Small and light normally served whole Pig Dark and solid can be dry and tough unless carefully cookedOx or Beef Dark coloured, solid, tend to be dry and toughCalf’s Lighter in colour and more tender
26Food value Excellent source of Protein and Iron. Vitamins A and D. Low in fat.
27Cooking methods Mostly braised to tenderise Can be sauté once braised Remove tubes and excess fatMost hearts can be stuffedSeason and colour quickly on all sides in hot fatCook in a cocotte with a mirepoix of vegetables and stockCan be thinly sliced and flash fried