Liver and Tail
Description
Perfect for the table and for drinks. This traditional Kazakh dish is very easy to prepare, but is served warm. Therefore, do not remove the liver from the broth until all the guests have gathered, otherwise it will darken and become somewhat dry-tasting. If desired, you may complement the dish with sour cream or another thick dairy product. Serve the appetizer at the table.
Instructions
- 1
Step 1
Prepare the listed ingredients. Rinse the liver and remove the membranes.
- 2
Step 2
Place the washed liver in a pot, cover with warm water, and simmer for about 25 minutes, but no longer. With prolonged cooking, the liver becomes tough and bitter.
- 3
Step 3
After about 20 minutes, add the rinsed fatback and salt to the pot. Simmer for another 5 minutes until done. Pierce the liver with a knife at its thickest part so it cooks through on the inside as well.
- 4
Step 4
Remove the liver from the broth and slice it into portion-sized pieces; place them on a plate. If desired, line the plate with salad leaves.
- 5
Step 5
Slice the boiled salo and place the salo slices on the liver slices.
- 6
Step 6
Season to taste, top with sliced tomatoes or pickled cucumbers and gherkins. Serve warm.