CookEat Recipe
Belgian Fried Calf's Feet with Tomato Sauce
Tender deboned calf's feet egged, crumbed and fried golden, served with warm tomato sauce.
Method
Steps
Step 1
For the proposed tomato sauce, soften the onion in olive oil for 5 minutes; add garlic for 30 seconds, then tomato, salt, pepper and paprika. Simmer uncovered 15–20 minutes until spoonable, adding a little water only if it catches. Measure about 240 mL for the dish.
Step 2
Simmer professionally cleaned calf's feet in water until fully cooked and tender, about 2–3 hours depending on size. Drain, cool enough to handle and remove large bones while retaining cohesive pieces.
Step 3
Season pieces, dip in beaten eggs and fine crumbs, then fry in hot lard at about 175 °C until crisp and thoroughly hot; drain.
Step 4
Serve immediately with warm proposed tomato sauce separately so the crust remains visible.
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