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Heart is classified as offal. It comes from animals such as cows, pigs, lamb, etc.

Demand for Heart has plummeted. It is one of the least popular pieces of offal now.

Heart needs slow cooking to tenderize it -- it is a muscle after all.

The best cooking method for it is perhaps braising. The exception is veal and lamb heart: these can be thinly sliced and fried for a short period of time.

Stuffing Heart and cooking it in a pressure cooker is popular.

Literature & Lore

"False friends! O, I could eat their hearts with garlic."

-- Queen Prezmyra in Eric Rücker Eddison 's The Worm Ourobouros. 1922.


Beef Heart; Heart; Lamb Heart; Pork Heart

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Also called:

Coeur (French); Corazon (Spanish)


Oulton, Randal. "Heart." CooksInfo.com. Published 01 July 2005; revised 08 November 2007. Web. Accessed 03/18/2018. <http://www.cooksinfo.com/heart>.

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