2 lb or more pork heart and lungs, 2 red onions, 4-5 pieces of black pepper, 2 bay leaves, 1 level tablespoon salt, 4 tablespoons oil, 1 tablespoon sugar, 1 heaping tablespoon flour, 1 large clove of garlic, 1/2 teaspoon sweet paprika, 1 pickled cucumber, 1 tablespoon capers (if desired), 1 wedge of lemon, 1 tablespoon mustard, 1/4 teaspoon ground black pepper, 1 teaspoon vinegar, 3 oz sour cream
Clean the heart and lungs: remove all film, fatty tissue and bronchia and place in a pot. Completely cover with water. Wash one of the onions with its skin, add – quartered – to the innards together with the bay leaves and black peppers. Add salt to taste then cook over low heat, covered, for about 1 1/2 hours until tender (if you are using a pressure cooker, one hour is enough). Remove the innards and cut into small oblongs. Melt the sugar in the hot oil until light brown, add the flour and continue to cook. Add the other onion, finely ground, the crushed garlic and the bay leaves. Pull to the side and sift on the paprika. Ladle on 1 1/2 cups of the cooking water of the lungs, let it thicken to a sauce consistency, stirring constantly. If too thick, stir in some more cooking water. Add the finely sliced cucumber and capers, the lemon rind and juice. Spice it with the mustard, ground pepper and vinegar. Thicken with the sour cream and finally mix in the sliced innards. Let it boil for 4-5 minutes. Serve it with bread dumplings.
Preparation time: 2 hours 15 minutes
One serving: 2947 kJ/705 kcal