Kochkurs From Nose to Tail - Innereien vom Feinsten
Duration
300 minutes
Underrated Cuts of Meat - From Nose to Tail -
at the Sonja Lenz Cooking School
For the curious, our cooking class is the perfect way to get to know these underappreciated cuts of meat.
14 delicious offal dishes, exquisitely prepared.
When do you ever get to order oxtail at a restaurant these days? Who still goes to the trouble of preparing it? It feels like it’s been 30 years since brain soup was last on the menu. Who knows that cheeks are also considered offal? Braised—they’re a dream.
Rich in protein and nutrients, and low in fat to boot.
That’s sure to make you want to serve them more often. We’ll get up close and personal with, for example:
Beef marrow crostini, lamb kidneys in balsamic vinegar
Liver spaetzle in beef broth
Veal tongue salad, French-style tripe (not in Trollinger sauce), veal heart sous vide and pan-seared as a steak
Asian-style chicken hearts
Delicate pork trotter patties with foie gras in pork caul, pan-seared veal sweetbreads
Beef kidney / onglet
(Anyone who’s tried it knows why the butcher prefers to eat this himself.)
Lamb testicles (subject to availability)
Braised oxtail stuffed with dumpling filling
Delicious pork cheek rillettes to take home
Interesting facts about offal
An unusual experience awaits you, both in preparing and enjoying these dishes.
Bring with you
Nowadays, supermarkets almost exclusively offer fillets. Kudos to the Turkish butchers, where you can still find plenty of offal. In France, it’s common to serve offal.
Give this culinary experiment a try and you’ll be surprised—it tastes great.
A Japanese proverb says, “Whoever tries something new extends their life by 75 days”—that should be enough incentive.
Note to the participants
You will receive the recipes afterward as a PDF.
We will inform you of the current COVID-19 regulations one week before the event.