This dish is traditionally made with the blood sausage called botifarra negra–it is unavailable in the U.S., but morcilla may be substituted.
Foie de Veau en Persillade avec Pommes de Terre (Calf's Liver with Parsley, Garlic, and Fried Potatoes)
Seared calf’s liver, potatoes, and bacon are natural partners in this dish from Aux Lyonnais.
Fried Chicken Livers
Thin noodles and hearty liver dumplings make this rich, hearty soup a mainstay of the 86-year-old Klas Restaurant in Cicero, Illinois. Just outside Chicago, Cicero was once home to a thriving Czech community, reflected in Klas’s old-world decor and cuisine. For more about Klas Restaurant and other delicious stops on the road, see Adventures in Good Eating. See the Beef Noodle Soup with Liver Dumplings recipe
Sweetbreads are the thymus or pancreas gland of a young animal; no one knows how they got their name. NOTE: Sweetbreads must be prepared the day before. See the recipe for Milk-Fed Veal Sweetbreads in the Old Style »
Tripe Stew Niçoise-Style
The tripe for this stew must be cooked very slowly to tenderize it properly. If you skimp on the cooking time, the stew will be chewy and bland. See the recipe for Tripe Stew Niçoise-Style »