Hungry?

[Omaha Red Sox]

Example below, but for some more tasty appetizers, salads, main courses, and more, click here.

Cowboy Stew*

1 lb. of cow intestines
1lb. of cow heart
1lb. of cow liver
3 Tbls. of black pepper
salt to taste

to clean intestines – run water through intestine until all bile is removed. Peel skin from off outside of intestines ( this is important, if you don’t it will be like eating a tire tube.

cut intestines into 1 inch long pieces. Put in large pot

cut fat from beef heart and any white skin that is left on it, there might be some tubular looking strand on the inside remove those also.

Cube heart into ½ inch pieces. Put in pot.

Cube liver into ½ inch pieces set aside.

Add water to the pot until there is about ¼ inch of water over meat.

Add black pepper, bring to a boil and cook for 10 minutes, then add liver continue to cook for another 5 minutes.

Salt to taste

Serve over rice.

*warning - this recipe is nothing compared to the others...

[Madison]

Eww.......I saw liver and that was enough for me to skip the rest.

[Omaha Red Sox]

Eww.......I saw liver and that was enough for me to skip the rest.

I thought, as a Mod, you had to look at it?

[knapplc]

Eww.......I saw liver and that was enough for me to skip the rest.

I thought, as a Mod, you had to look at it?

That's funny!! We could torture the Mods that way for a little bit...





...until we got banned, that is. =D

[Madison]

Eww.......I saw liver and that was enough for me to skip the rest.

I thought, as a Mod, you had to look at it?

Nah, I trust you. But don't tell anyone.

[knapplc]

This isn't all that far off from a recipe we used to make when I worked in a Smoke House about 15 years ago. It's called Jaternice (pronounced IT-ther-nit-see), and it's a traditional Czech/German/Austrian dish.


It's been a while, but the basic recipe includes:

Tripe
Beef Liver
Beef Fat
Spices

You boil the tripe, liver and fat in a large cooker, then run it through a grinder to emulsify it – it has to be pasty when you’re done. You add your spices to the paste in your mixer, then run it into casing (that’s where the beef intestine comes in), but you don’t “skin” the casing like in the recipe ORS gave – if you skin the intestines you’ll blow up your sausages.

This stuff is about 45-50% fat, but let me tell you – it tastes damned good when it’s fresh from the cooker and you eat it on a fresh bakery roll.

Come on down to Nebraska – we’ll feed you right!

[Simulacrum]

Mmmm liver.

I was a foreign exchange student in France when I was a kid and I got to eat all kinds of yummy food like raw beef and duck liver. Both were delicious.

[knapplc]

Mmmm liver.

I was a foreign exchange student in France when I was a kid and I got to eat all kinds of yummy food like raw beef and duck liver. Both were delicious.

They know how to cook in France, don't they? Where did you stay?

I was in Paris and Bordeaux for two weeks last Fall.

[Simulacrum]

I stayed in Nancy for a month and then we traveled to Paris, and then to Germany. It was a blast.

Paris was a ton of fun, but I've never been to Bordeaux. Good wine there, huh? I was only 15 but the folks I was staying with insisted I drink wine with pretty much every meal. I was amused that the workers go home and eat lunch with their families- drink wine- and then go back to work. My kind of place.

[Madison]

I stayed in Nancy for a month