raw veal lungs
Also known as: calf lungs, mou de veau, polmone di vitello, bofe de ternera, beuschel
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Also known as: calf lungs, mou de veau, polmone di vitello, bofe de ternera, beuschel
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Raw veal lungs are highly perishable and should be cooked or frozen within 1 to 2 days of purchase.
It has a unique, spongy, and slightly springy texture that absorbs sauces very well.
Look for lungs that are light pink in color, moist but not slimy, and have a fresh, mild smell.
Yes, they freeze well. Wrap them tightly in plastic wrap and then aluminum foil or a freezer bag to prevent freezer burn.
Veal heart is the closest substitute in terms of flavor, though it is much firmer. Beef lung can also be used.
Yes, you should rinse them thoroughly and cut away the tough, rubbery air tubes (bronchi) before preparation.
Yes, like most organ meats, veal lungs are relatively high in cholesterol, containing about 240mg per 100g.
They are a key ingredient in the Austrian dish 'Beuschel' and various traditional European stews and ragouts.
No, offal should generally be cooked thoroughly to an internal temperature of 160°F (71°C) to ensure food safety.
raw veal lungs is a versatile ingredient found in cuisines around the world. With 92 calories per 100g and 16.2 grams of protein, it's a nutritious addition to many dishes.
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