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Community => Butchering, Cooking, Recipes => Topic started by: sisu on February 14, 2011, 06:45:02 PM

Title: Gebackenes Euter
Post by: sisu on February 14, 2011, 06:45:02 PM: Ingredients:
500g cow's udder
1 egg, beaten
200g plain breadcrumbs (or enough to coat)
100g butter
salt and freshly-ground black pepper, to taste

In order to remove all traces of milk, put the udder into lukewarm water and allow to soak for 2 to 4 hours, setting it aside so the water has time to cool. Now cook the udder in a 2-percent to 3- percent salt water solution (ie 25g salt per 1l water) until tender, bringing the mixture to a boil and simmering for 20 minutes.

Remove from the cooking liquid and cut into 12mm thick slices. Let the slices dry a little then season on both sides with salt and black pepper before dipping into whisked egg and coating all over in the breadcrumbs. Fry in butter, turning once, until golden brown on both sides.

Serve with lettuce

I had a friend tell me this is actually not too bad, but he was at a local German's home drinking lots of German brew, too.
Title: Re: Gebackenes Euter
Post by: gaddy on February 14, 2011, 07:07:36 PM: udders? WOW, never thought of that. how do you harvest them? no really,do they have the texture of squid? wonder how they would be stuffed. honest, ive never heard of anyone eating them.i would think they would be a little tough
Title: Re: Gebackenes Euter
Post by: jeepster on February 14, 2011, 09:08:31 PM: das is veird :dunno:
Title: Re: Gebackenes Euter
Post by: sisu on February 14, 2011, 09:31:46 PM: Gaddy, I don't know about taste or texture because I wasn't there. The whole bag is a bladder of sorts so skin it follow the directions and eat. Chewy maybe, probably.

How about kidney pie or ox tail soup? There was a English family I knew in Edmonds that loved those two dishes. I like moose & caribou tongue but not cow.

Good liver is tasty, heart ground up and served as hamburger, tripe soup, etc. I guess what I am saying you never know till you try.