Cooking Bhutan ,Nepali Way

In Nepal, a goat’s brain (gidi), feet (khutta), head (tauko), stomach skin (bhundi), tongue (jibro), liver (kalejo), kidney, lungs (phokso), fried intestines (aandra), fried solidified blood (rakati) are considered delicacies.In Nepal, goat lungs are filled with flour batter, steamed or boiled, and then pan-fried into a perfect fusion of light bread and meat.  

It is hard to describe light and airy texture that culminates from a flour-batter filling, steaming, and frying of tender cattle lungs. But such a comparison falls short of describing how the flour batter fills up the tiny holes (alveoli) of the lungs and results in a unique texture and taste that is unparalleled to anything I have tasted yet. 

1 pair of lungs of lamb or goat
2 cups flour
4 cups+ water
1 egg
1/2 teaspoon salt
kitchen twines/strings

seasoning
turmeric, cumin, chili powder, timur or Szechuan pepper (all optional)
salt
Oil for pan frying

Batter. Mix all the ingredients until it reaches the consistency of a cream. Put it aside.

Lungs. Use fresh lungs that are not punctured. You can check integrity of lung by blowing air into it. You can use plastic tip/guard on used with hookah to blow air through lung pipe (trachea) or use a manual air pump. Traditional way of blowing air into lung is done by holding trachea at one end of loose fist (so that the fist acts as a small pipe) and blowing the air by mouth from other end that is not exposed to the meat. Make sure not to blow excessive air or blow too hard to avoid puncturing.

Cleaning the lungs. Clean lungs by pouring and removing couple of cups of water through its trachea. Repeat twice and turn the lung upside down to make sure all the remaining water and blood gets out. Finish up cleaning by pouring a few tablespoonful of oil into each lung.

Filling the lungs. Pour the batter into the lungs though the trachea. Start by pouring the batter by cup. Later use ziplock bag filled with batter to press down the batter.

As the lungs become full, they get shiny and smooth in texture and become lighter-colored. Seal trachea by folding and tying with a string. Make sure the batter does not flow out of trachea.

Prepping the lungs. Cook the lungs by boiling.

Once cooked, let them cool down, then slice each lung into half inch thick pieces and a couple of inches wide. You can store these for future. You can even individually freeze them and use them later.

Cooking the lungs. Sprinkle choice of your choice of seasoning and salt. Heat oil in a pan. Pan-fry until edges are slightly crispy.

For the life of the animal whose life has been taken to become your food, it is more respectful to utilize all of its body parts and strive to bring it up to the level of a prime rib.

During commercial meat production, lungs like many other unwanted offal are used to manufacture other food products and animal feed. Chances are you have already ingested cattle lungs indirectly in its processed (and inferior) form.

Cooking stoamch,livers and intestine

Ingredients

• Goat Stomach
• Goat Livers
• Goat Intestine
• 1 tsp. cinnamon powder or 1 stick cinnamon
• 1 tbsp. fennel seeds
• 1 lemon juice
• 1 tsp. turmeric powder
• 1 tsp. salt
• 2 tsp. cumin powder
• 1 tsp. red chili powder
• ½ cup chopped onion
• 2 tbsp oil

Directions

1. Clean liver, intestine, and stomach thoroughly with water
2. Boil water and add cinnamon stick or powder, and fennel seeds
3. Put liver, intestine, and stomach in water and cook them in boiling water for 25 min
4. Strain and clean again with water and set aside to cool
5. Cut them into bite size pieces
6. Heat oil in a pan and add turmeric powder
7. Sauté the cut pieces for 2-3 minutes and add salt, cumin powder, and red chili powder
8. Cook for 25 min in medium heat until it gets dark in color
9. Add chopped onion and stir fry for 2 minutes
10. Serve hot