First time I'm going to try beef lung, what is the

My Czech grandmother used to make what is called "pajšl," which had beef lung cooked with a cream sauce. I don't really remember the recipe but I remember she would poach the offal for a while, cut it into bite-size pieces, then add it back into broth with cooked vegetables, and then add in what I now think was probably a roux, and some cream. I don't remember if it was sour cream or not. I'm not sure what she seasoned it with.

>>7298265
Pepine has a recipe, which, because it's french, is probably edible but otherwise the lights are absolutely the worst offal in an animal I'd rather eat tripe

>mou au vin rouge
http://www.npr.org/2010/12/29/132364039/the-long-view-french-gourmand-jacques-pepin

my god I've got tears in my eyes reading this

File: 1345666396035.jpg (13KB, 430x320px) Image search: [Google]

13KB, 430x320px

>>7298392
Thanks man

I love about 10-20% offal in my ground beef for hamburgers. When I grind it I replace some of the fat with heart, lung, liver and kidney. It gives the beef a gamer flavor and adds to the overall moisture of the burger. I grind the offal a few times before adding it. Everybody loves my home ground burgers, nobody knows the secret.

Gamier not gamer

>>7298705

I buy these cheap supermarket burgers that are at least 10% beef heart. I love the way they taste and im not into wierd shit at all.