When processing animals, in addition to meat from various parts, offals are also separated and in beef there are 24%, pork - 17%, and sheep - 20% of the total mass.
In restaurants or grocery stores, offal is delivered chilled or frozen.
Defrost at room temperature (18-20°C), by arranging them in one row in trays or racks. It is recommended that the defrosting is done slowly and gradually.
Rinse the cleaned brains well, soak them in cold water for a while, then boil them in water with the addition of vinegar and plenty of spices and salt - boiling the brains takes about 15 to 20 minutes.
Take them out of the water and dry them slightly. It is important to boil them on low heat, not to stir them and if necessary, shake the pot slightly, so that the integrity of the veal brain is not damaged, as well as lamb brain or pork brain.
Then it is stewed in cream and sautéed in butter.
Optionally, you can prepare warm appetizers with brains by frying - fried brains or breaded brains.
Croquettes with brains, brains souffle or gratin with brains are also often prepared.
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