Fowling are edible internal organs of slaughter animals, such as liver, kidneys, hearts, lungs, stomachs, tongues and brains. Depending on the animal species, we divide them into pork, poultry, beef and lamb. In Poland, liver, poultry stomachs, tripe and kidneys are most common in Poland, but the offal in other cultures are considered real rarities.
In French cuisine, goose liver pate (foie gras) is eaten, in Spain the tongue in the sauce based on white wine (lengua al ajillo), and in Asian countries are popular, are popular dishes from chicken paws, tripe or even brains. In Poland, offal has been used for centuries, our mothers and grandmothers still give us chicken broth with chicken hearts, and for Easter we eat homemade pate with an admixture of poultry offal (liver or hearts).
Although they are perceived as inferior quality foods, in fact They are a real treasury of vitamins and minerals. They contain a full -fledged protein, which is easily absorbed by the body, as well as many valuable nutrients.
The liver, especially beef and chicken, is one of the best sources of vitamin A, which supports sight, strengthens immunity and improves skin condition. In addition The offal is rich in B vitamins, especially B12 and B2, which affect the proper functioning of the nervous system and metabolism.
The offal also provides large amounts of iron, especially important for people with anemia. Iron of animal origin is better absorbed than from plants, which is why liver or kidneys can effectively supplement deficiencies. Other important minerals present in offal are zinc (supporting immunity), selenium (antioxidant) and copper (necessary for proper brain function).
The hearts of animals are a source of the Q10 coenzyme, which delays the aging process and supports the circulatory system. On the other hand, stomachs and tongues contain collagen, who have a positive effect on joints, skin and hair.
Despite these advantages, offal is not recommended to everyone. Due to the high content of cholesterol and saturated fatty acids, people with cardiovascular problems should eat them in moderation. Patients with gout should also avoid them because they contain purines that can tighten the symptoms of the disease. In turn, pregnant women should not eat too much liver, because excess vitamin and can harm the fetus.
The offal is extremely versatile – You can prepare both simple, homemade dishes and exquisite dishes. The key to success is proper cleaning and thermal treatment.
The traditional Polish dish of offal are tripe in Warsaw – a thick soup based on beef stomachs, seasoned with marjoram and garlic. It requires long cooking, but the effect is worth it. Another classic is the liver with onion, which is worth soaking before frying in milk to alleviate its characteristic taste.
You can also make homemade pate from offal, combining liver with meat, vegetables and spices. Such a pate tastes great hot or cold, served with bread and cranberry.
Dust hearts are delicate and easy to prepare. They can be chosen in a cream sauce with mushrooms or prepared a stew with vegetables. Beef tongues, on the other hand, are perfect for serving in horseradish sauce.
Fowling is also a component of many sausages, such as black pudding, headcheese or pate.
They are not only tasty, but also provide many valuable nutrients that support immunity, nervous system and skin condition. The key to their taste is proper preparation – well -prepared offal can surprise even the greatest skeptics.
It is worth experimenting with various regulations to discover their true potential. It can be a classic liver with apples, tripe with ginger, or even a sophisticated pate with dried plums. Thanks to the variety of applications, offal can become an interesting variety of daily menu.
Source: NowowoPuje.pl
