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
Offal is a true culinary delicacy—if you know how to prepare and cook it properly. In this extraordinary cooking class, we’ll explore the fascinating world of 13 different types of offal.
From tender veal sweetbreads to liver, kidney, and heart, all the way to less common specialties like testicles: Together, we’ll discover the variety, textures, and unique flavors of these traditional ingredients.
You’ll learn the essentials of cleaning, preparing, and cooking these ingredients, and how seemingly unusual ingredients can be transformed into sophisticated and surprisingly delicious dishes.
This cooking class is for the curious, food lovers, adventurous home cooks, and true nose-to-tail enthusiasts who want to broaden their culinary horizons.
Take on 13 types of offal. A cooking class that’s sure to spark conversation and shows just how incredibly versatile and delicious offal can be!
We’ll get up close and personal with:
Beef marrow crostini, lamb kidneys in balsamic vinegar
Liver spaetzle
Vealtonguesalad, French-style tripe (not in Trollinger sauce), veal heart sous vide and pan-seared as a steak
Asian-stylechicken hearts
Fine meat patties made from pig’s feet with foie gras in pork netting, pan-seared veal sweetbreads
Beefkidney cap / onglet
(Anyone who’s tried it once knows why the butcher prefers to eat this part himself.)
Lamb testicles (subject to availability)
Oxtail: Clear oxtail soup
Delicate 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
We know that the topic of offal is very difficult. It starts with the fact that hardly any butchers slaughter animals themselves anymore. When I was a child, it was normal to go to school on Monday mornings, see the calf at the butcher’s, and maybe find a few leftovers there after school.
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.
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
We offer alternatives for those with food allergies or who prefer not to eat pork. Please let us know when you make your reservation.
You will receive the recipes afterward as a PDF.
We will inform you of the current COVID-19 regulations one week before the event.
You will receive the recipes afterward as a PDF.
We will inform you of the current COVID-19 regulations one week before the event.