David's Recipe for Braised Lungs
American cooking misses out on variety by unjustly neglecting organ meats.
Main Course, Jewish
- A few pounds of beef lung
- A few children
- A few large onions, sliced
- A few peppercorns, coarsely broken
- Some fresh or dried marjoram
- A pinch of salt
- Water for braising
- Cut the lungs into serving-sized pieces.
- Show the children how the lungs are built, and explain how they work. Of all the organs we eat, heart and lungs are the ones that make the connection between structure and function most obvious. And the children enjoy the show.
- Lightly brown the onions.
- Put the lungs in the pot with the onions. Add water to cover and to reach a few inches above them.
- Bring to a boil and reduce the heat to a simmer.
- Add the marjoram, the salt and the pepper.
- Simmer for an hour or so.
- Serve with rice.