/ck/ - Food & Cooking

give me your best recipes for offal meat, heart, liver, tripe, anything that you can find for cheap at the butcher's

the first one from me is venetian style liver
cut beef liver in 5 to 10mm thick pieces
soak in milk for 30 minutes
melt some butter in a pan
add one or two onions cut in thick slices or rings
sauté for a few minutes over medium heat, don't let the onions caramelize
turn the heat to high
salt the liver and add to the pan
cook for 30 to 90 seconds on each side, depending on the exact thickness of the cut
plate
optionally deglaze the pan with red wine and make a sauce by adding some stock and roux or flour

not overcooking the meat is paramount, if you do it turns rubbery