Sour Lung Soup

Name: Sour Lung Soup
Yield: Serves 6
Ingredients: 1 pound/450 g calf’s lung; Coarse sea salt; 1 pound/450 g calf’s heart, prepared; 3 tablespoons beef dripping or lard; 3 tablespoons beef dripping or lard; 1 onion, halved and thickly sliced; 2 carrots, peeled and chopped; 2 stalks celery with leaves, sliced; 1 leek, halved lengthwise, rinsed well and sliced; 1 fresh bay leaf; 1 large sprig thyme; 6 cups/1.5 l water; 6 black peppercorns, crushed; ¼ cup/1 ounce/30 g flour; A pinch of sugar; 1 tablespoon white wine vinegar; 2 cups/500 ml Beef Stock; 6 cornichons, finely chopped; 1 shallot, finely chopped; 2 tablespoons capers, rinsed and finely chopped; 2 canned anchovy fillets, rinsed and finely chopped; 1 large clove garlic, finely chopped; 1 lemon; 1 tablespoon Dijon mustard; 3 tablespoons chopped flat-leaf parsley

Preparation info

Serves
6

Difficulty
Easy

Appears in

Odd Bits

By Jennifer McLagan

Published 2011

About

Of course I have modified Rico’s recipe, and the portion sizes are now less Germanic, but I have kept the spirit. If you live in the United States, you could make this soup with a combination of heart and tongue. The tongue will mimic the softness of the lungs. Cook the whole tongue along with the heart and once it is cooked, peel it and let it cool.

Ingredients

Soup

Ingredients

Method