On Feb 17, 3:53*pm, "Pico Rico" > wrote:
> "Victor Sack" > wrote in message
>
> ...
>
> > * * * *Italians turn back the clock to eat cheaply in recession
> > * * * * * * * * * * * *Tom Kington
> > * * * * * * * * * * * *The Guardian
>
> > Leftovers and offal -- from stale bread to pig's lung -- return to the
> > dinner table as traditional recipes are rediscovered
>
> RETURN to the dinner table? *for some of us, this stuff never left. *Too bad
> offal is so darn expensive these days, and bread soup "souppa de pan" was
> pretty common in my family. *I remember eating a dish with lungs once, it
> was good. *I think we got them on the sly some how; not sure what the meat
> inspectors think of that sort of thing.
>
> Trippa - you bet!

I have to keep reminding myself that the Austrian poster here is
Kuettner, not Sack. Organ meats never left the Viennese dinner table,
either. Here's a recipe for stewed calves' lungs (and apparently
heart), served with an MLB regulation size dumpling made from dinner
rolls. My German is only so-so, but I think the recipe cautions the
cook that the lungs inflate during cooking, so you have to keep
stabbing them with a fork:

http://www.wien-vienna.at/rezepte-kalbsbeuschel.php