Raw beef lung
Raw beef lung is a separate ingredient in Morzello’s offal mixture. Order it professionally cleaned and ready to cook, then follow the stew’s preliminary cooking before cutting the pieces for the tomato pot.
- Cut
- Bovine lung.
- Starting form
- Professionally cleaned raw offal.
- Italian use
- Morzello, with tripe and other named cuts.
Give it its preliminary cooking
Cook the prepared lung in the initial offal stage specified for Morzello. Once ready for the next stage, drain it as directed and cut it into small pieces. Reserve the tripe liquid separately for the stew.
Name the lung when ordering
The mixture for Morzello includes a measured portion of lung alongside heart and spleen. Keeping the cuts identified matters before cooking: a general mixed-offal order does not establish how much of each has gone into the pot.
Bring the cuts together with tomato
The cooked lung pieces join the other cuts, beef fat and tomato before the long final simmer. Keep the small-piece preparation consistent with the recipe so the bread can hold a mixture of filling and sauce.
Cook with it
Ask for food-grade prepared lung
Buy from a butcher able to identify and prepare the bovine cut for cooking. Specify raw, professionally cleaned lung for this recipe and follow the supplier’s directions. Keep the original label with the portion.
Keep the raw cuts separate
Refrigerate the supplied cuts promptly in a covered, leakproof food container, apart from bread and other ready-to-eat food. Follow the supplier’s storage directions and date. Use separate utensils for raw handling and wash them before preparing the cooked filling.
