🥩

Nose to Tail

24 recipes in this category

Offal and organ meat recipes — tongue, liver, kidney, and other cuts that honor the whole animal.

A rustic ceramic baking dish with golden-brown braided lamb intestines glistening with butter and paprika on a dark oak table.

Roasted Lamb Intestines

A simple nose-to-tail preparation — braided lamb intestines seasoned with salt and paprika, roasted slowly in butter until golden and tender.

120 min

Chicken livers and gizzards in a rich paprika-wine sauce served over creamy mashed potatoes in a rustic ceramic dish.

nose to tail

Fried Chicken Livers and Gizzards in White Wine

Tender chicken livers and gizzards braised with leeks, sweet paprika, and dry white wine. A Central European giblet stew ready in 30 minutes.

40 min

A deep ceramic bowl of rich golden-brown offal soup with a swirl of pale sour cream and golden croutons on a dark oak table with a linen napkin.

nose to tail

Lamb Liver and Lung Soup with Egg Yolk and Sour Cream

A rich Central European offal soup made from lamb liver and lungs, ground fine, finished with a velvety egg yolk and sour cream liaison and crispy croutons.

80 min

4–6

Sliced beef tongue layered in a deep ceramic baking dish, covered in dark mushroom sauce, sour cream, and a golden Parmesan crust.

nose to tail

Beef Tongue in Mushroom Sauce

Tender sliced beef tongue layered in a rich dark mushroom sauce, finished with sour cream, Parmesan, and a golden oven crust.

240 min

Slow-braised oxtail pieces in a deep mahogany red wine sauce, served in a rustic ceramic bowl with glazed carrots.

nose to tail

Beef Tail in Red Wine Sauce

Slow-braised oxtail in a rich red wine broth with carrots, lemon zest, and a silky roux-thickened sauce. A forgotten Central European classic.

205 min

4–6

A deep ceramic bowl filled with tender honeycomb tripe pieces in a rich red paprika and onion sauce, served with crusty bread.

nose to tail

Tripe with Onions

Tender honeycomb tripe slow-cooked in a rich paprika and onion sauce — a bold, deeply savory Central European classic from the early 20th century.

205 min

4-6

Sliced cooked beef udder arranged on a long oval platter, draped with creamy white horseradish sauce and garnished with thin lemon slices.

nose to tail

Udder in White Horseradish Sauce

Slow-poached beef udder served sliced on a platter, draped in a silky béchamel-based horseradish sauce and garnished with lemon.

180 min

4-6

Two stuffed veal ears arranged upright on a cream ceramic plate, surrounded by a pale golden onion-cream sauce, garnished with parsley

nose to tail

Stuffed Calf Ears

Veal ears filled with minced veal, ham and egg, tied and braised for 3 hours in a rich onion-cream sauce — a forgotten Central European delicacy.

250 min

Deep bowl of tender veal honeycomb tripe pieces in a creamy pale sauce with visible root vegetables, served with crusty bread on the side

nose to tail

Tripe in Cognac Sauce

Tender veal tripe slow-braised with root vegetables, finished with sour cream and cognac for a rich, warming Central European classic.

240 min

View All Categories