How to boil beef lungs so they are not tough and free from a fishy smell

foto ilustrasi: YouTube/Umi Muna

If not processed properly, the lungs can become tough and have a disturbing fishy smell.

Beef lung is one of the offal that is widely favored in various Indonesian cuisines. Dishes such as fried lung, lung jerky , and lung sambal are always favorites because of their chewy texture and distinctive taste. However, processing beef lung is not as easy as cooking regular meat. If not processed properly, the lung can become tough and have a disturbing fishy smell.

The fishy smell of beef lungs comes from the blood and mucus that sticks to them, so it is important to do the cleaning and boiling process properly. With the right technique, beef lungs can be more tender, odor-free, and ready to be processed into a delicious dish.

The first step is to thoroughly clean the cow's lungs. Here are some things to note:

• Choose fresh, pink, and chewy beef lungs.
• Avoid lungs that are dark red or blackish in color.
• Cut the lungs into several large pieces to make them easier to wash.
• Rinse the beef lungs with running water until clean of dirt and mucus.

Cleaning your lungs properly will help reduce the fishy odor that is often a major problem.

To ensure the fishy smell is gone, the beef lungs need to be boiled twice:

First Boil

• Prepare a pan of boiling water.
• Add the beef lungs and boil for 10 minutes.
• Discard the cooking water to remove any dissolved impurities.
• Rinse the lungs with clean water.

Second Boil

• Bring new water to a boil with lemongrass, lime leaves, ginger, and galangal.
• Add a little salt and boil for 25-30 minutes on low heat.

With this technique, the cow's lungs will be cleaner and ready to be processed.

Apart from boiling, natural ingredients are also effective in removing fishy smells:

• Lime or lemon: Squeeze and rub into the lungs, let sit for 5-10 minutes.
• Salt: Squeeze the lungs with salt to remove blood and mucus.
• Bay leaves and lime leaves: Add to boiling water for a fresh aroma.

The cutting technique also affects the lung texture:

• Cut the lungs after the first boil so they don't get mushy.
• Use a sharp knife for neat slices.

If not processed immediately, store the boiled beef lungs in the following manner:

• Place in an airtight container for storage in the refrigerator.
• Use ziplock plastic for storage in the freezer.
• Make sure the lungs are drained before storing.

Why do beef lungs have to be boiled twice? The first boil removes blood and mucus, while the second makes them tender.

Can you boil beef lungs without spices? Yes, but the result will be more fishy.

How long to boil beef lungs to make them tender? Total boiling time is 30-40 minutes.

How to make beef lungs more savory? Add salt and a little stock powder during the second boiling.

Can beef lungs be fried directly without boiling? Yes, but the result will be tougher and fishy.

(brl/red)