Example below, but for some more tasty appetizers, salads, main courses, and more, click here.
Cowboy Stew*
1 lb. of cow intestines 1lb. of cow heart 1lb. of cow liver 3 Tbls. of black pepper salt to taste
to clean intestines – run water through intestine until all bile is removed. Peel skin from off outside of intestines ( this is important, if you don’t it will be like eating a tire tube.
cut intestines into 1 inch long pieces. Put in large pot
cut fat from beef heart and any white skin that is left on it, there might be some tubular looking strand on the inside remove those also.
Cube heart into ½ inch pieces. Put in pot.
Cube liver into ½ inch pieces set aside.
Add water to the pot until there is about ¼ inch of water over meat.
Add black pepper, bring to a boil and cook for 10 minutes, then add liver continue to cook for another 5 minutes.
Salt to taste
Serve over rice.
*warning - this recipe is nothing compared to the others...
This isn't all that far off from a recipe we used to make when I worked in a Smoke House about 15 years ago. It's called Jaternice (pronounced IT-ther-nit-see), and it's a traditional Czech/German/Austrian dish.
It's been a while, but the basic recipe includes:
Tripe
Beef Liver
Beef Fat
Spices
You boil the tripe, liver and fat in a large cooker, then run it through a grinder to emulsify it – it has to be pasty when you’re done. You add your spices to the paste in your mixer, then run it into casing (that’s where the beef intestine comes in), but you don’t “skin” the casing like in the recipe ORS gave – if you skin the intestines you’ll blow up your sausages.
This stuff is about 45-50% fat, but let me tell you – it tastes damned good when it’s fresh from the cooker and you eat it on a fresh bakery roll.
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by Omaha Red Sox » Wed Apr 19, 2006 3:05 pm 
