Gebackenes Euter
(Fried Cow's Udder) Recipe

Origin: Germany Period: Traditional

Ingredients:

500g cow's udder
1 egg, beaten
200g plain breadcrumbs (or enough to coat)
100g butter
salt and freshly-ground black pepper, to taste

Gebackenes Euter
(Fried Cow's Udder) Preparation:

Method:

In order to remove all traces of milk, put the udder into lukewarm water and allow to soak for 2 to 4 hours, setting it aside so the water has time to cool. Now cook the udder in a 2-percent to 3- percent salt water solution (ie 25g salt per 1l water) until tender, bringing the mixture to a boil and simmering for 20 minutes.

Remove from the cooking liquid and cut into 12mm thick slices. Let the slices dry a little then season on both sides with salt and black pepper before dipping into whisked egg and coating all over in the breadcrumbs. Fry in butter, turning once, until golden brown on both sides.

Serve with lettuce.

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