CookEat Recipe
Lamb Liver and Lung in Tomato Sauce
Thin lamb liver slices and small pieces of lamb lung, fried in lard, drained and finished with butter and tomato sauce.
Method
Steps
Step 1
Gather the ingredients: About 250 g lamb liver, professionally trimmed for cooking; About 250 g lamb lung, professionally prepared and inspected for human consumption; use an edible food supplier, not pet food; About 40 g plain lard; About 20 g butter; About 150 ml ready-to-use tomato sauce; Salt and black pepper; A little water if needed.
Step 2
Cut the liver into thin slices about 3–4 mm thick and the prepared lung into small pieces about 1–2 cm across. Keep them separate. The source Tuscan word pasto means lung; it is not heart. Use only inspected edible organs already prepared by the supplier.
Step 3
Heat the lard in a frying pan over moderate heat. Add the lung pieces without flour or crumbs and fry, stirring, until almost tender, about 15–25 minutes or longer as needed. If they need more tenderizing, add a small splash of water, cover briefly and let the liquid evaporate before continuing to fry. This staggered timing is a practical adaptation for the different organs.
Step 4
Add the thin liver slices and fry for about 3–5 minutes, stirring gently, until the organs are nearly cooked. Carefully pour off all the free frying fat into a heatproof container. Add the butter and continue cooking briefly.
Step 5
Pour in the tomato sauce and season with salt and pepper. Simmer for about 5–10 minutes, until the liver and lung are fully cooked to 74°C and the lung is tender; extend gently with a little water if required. Serve hot with the pan sauce.
Step 6
Instead of ready-to-use tomato sauce, dissolve about 1 tablespoon tomato paste in 150 ml water or broth and add it at the same stage after draining the lard and adding butter. Reduce gently to a coating sauce.
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