- 250 g Liver, sliced length wise to look like steak
- 2 Kidneys, cut in half length wise
- 100 g Large intestine (vet derm), whole
- 1 teaspoon Salt
- 250 milliliters boiling water
- 1 tablespoon Corn starch
- 1 tablespoon Sugar
- 2 tablespoons Sherry Vinegar
- ¼ teaspoon Black pepper
1.You could also use only liver or kidney. The sauce is enough for about 500 g of organ meat. If you use more, please adapt the volume for ingredients for the sauce.
Clean the organs by soaking them in buttermilk for 2 to 4 hours. There after wash under cold water to remove all butter milk. Dip liver and kidneys in boiling water for about 30 seconds. Remove all membranes and large arteries from the liver. Remove the hard bit that is attached to the middle of the kidney.
2.If your liver is not sliced into thinnish steaks (about 5 mm thick), please do so. Rub them with olive oil and fry quickly on a hot griddle pan until still pink in the middle. It will take only a few minutes but do not over-cook or it will get tough and dry. Let it rest a few minutes and cut into cubes.