Cook organ meats, also known as offal, within 24 hours of purchase. According to the "Joy of Cooking," organ meats are the most perishable parts of any animal. Purchase organ meats at ethnic markets or order them ahead of time from your local butcher. Organ meats include brains, kidneys, liver and sweetbreads. Sweetbreads are the thymus and pancreas of an animal. Liver and onions is one of the more popular organ meat dishes. Eat liver in moderation due to high cholesterol content, although liver is a good source of iron and B vitamins.
Step 1
Purchase liver from young animals for the best results. Use calf's liver for a delicate flavor, though it is costly. Choose paler liver because lighter colored liver has a milder flavor. Purchase lamb liver for a tender, almost sweet flavor. Use pork liver for a stronger flavor but more tender texture. Select fresh organ meat with no slimy spots, dry patches or strong scents.
Step 2
Pat the liver dry with a paper towel. Remove the membrane from the liver, if it is not already removed. Slice liver into 1/4- to 1-inch slices, then score the meat slices with several 1/8-inch cuts to prevent shrinking and curling. Cut pieces into similar sizes for even cooking. Season liver with salt and pepper prior to cooking.
Step 3
Peel two onions and slice them into 1/4-inch rings. Saute the onions in the olive oil for 10 minutes, or until the onions brown.
Step 4
Remove the onions but reserve the oil. Add the liver slices and saute on medium heat. Avoid high heat and overcooking, which toughens the meat. Add broth or water to prevent sticking and burning, or use more olive oil, though it is higher in calories. Saute on medium for two to three minutes, or until the liver is pink, but firm in the center.
Step 5
Serve the liver on top of the onions. Use 4 oz. or less per serving -- liver has a strong flavor so you do not need much. Serving a smaller portion also reduces cholesterol. Add a whole grain and steamed vegetable for a complete meal.
Tips and Warnings
- Different types of organ meats require different preparation and cooking time. Soak and blanch sweetbreads, then remove cartilaginous parts and refrigerate prior to cooking. Use scissors to cut away the outer membranes of kidneys. Soak brains in cold water and poach them, depending on your recipe. Consult a trusted recipe for the best results.
- Avoid adult animal liver meat, which is too strong in flavor.
Things You'll Need
- 1 lb. calf liver meat
- Salt
- Pepper
- Two onions
- 2 tbsp. olive oil
- 1/2 cup broth or water
References
- "The All New All Purpose Joy of Cooking"; Irma Rombauer et al.; 1997
- The Tech; Offal Good; Winnie Yang, October 2002
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