Preparation and cooking

The heart is most often prepared by the tripier. It is split lengthwise, opened and then cleared of blood clots and large arteries.

To get rid of any hard fibers and blood clots that may still be present, the heart is simply left to drain for an hour in a container of cold water.

The heart may be frozen, usually in slices, after it has been cleaned and wiped. To make it easier, the slices should be spread out on a tray at intervals and left to harden and covered with a cling film for 6 hours in the freezer. All that remains then is to wrap them individually in transparent film and place them in a freezer bag.

The  sliced and fried heart can be served plain or topped with a sauce. Cut into cubes, let them marinate for 30 minutes in oil and lemon before threading them onto wooden skewers. They make delicious skewers to grill and enjoy sprinkled with herb butter.

Whatever its cooking method, it is tasted pink and tender inside, which allows it to develop all its refinement, about ten minutes are enough. It loves the exoticism and subtle perfumes of China.

Whole, stuffed and baked or braised with vegetables, it is a delight! The latter preparation is particularly suitable for beef and heifer hearts, but also pork hearts. Indeed, gentle and prolonged cooking in a humid environment ensures softness and flavour.