Raw beef spleen
Raw beef spleen has its own preliminary cooking in Morzello. Buy a professionally cleaned portion ready to cook, and prepare it separately before it joins the tripe and other offal in tomato.
- Cut
- Bovine spleen.
- Starting form
- Raw and professionally cleaned.
- Preparation
- A separate first cooking for Morzello.
Start it in its own pot
Follow the recipe’s separate initial cooking for the spleen. Drain it as directed, and cut it into the small pieces used in the final mixture. Keep the tripe cooking liquid for the stew; the separate spleen liquid is discarded.
Keep the spleen distinct
The Morzello mixture names spleen separately from heart, lung and the stomach cuts. It also has a separate cooking step before the final stew. Label the portions as you lay them out so that the stages remain clear.
Add it at the stew stage
The prepared pieces come together with the other offal, beef fat and tomato. Continue with the complete recipe’s simmering and serving instructions. Portion the hot mixture into split pitta only once the stew is ready.
Cook with it
Order spleen by name
Ask a butcher for bovine spleen professionally cleaned and ready for cooking. Specify the raw starting form and the quantity you plan to prepare. Keep it identified separately from liver and the other offal cuts.
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.
