I'd never seen a pig eviscerated, and while the other organs appeared as expected, the lungs of the pig literally took my breath away. The edges of both the lung and the liver tapered to protracted edges, like that of hand-carved wooden spoons. I'd never seen such fresh-looking, beautiful lungs in my life, and almost immediately my stomach began to grumble.
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Though the dish is traditionally made with lung, here in the US you're more likely to find the spicy Sichuanese sauce coating thin slices of beef brisket and tripe....