Kochkurs From Nose to Tail - Innereien vom Feinsten

Misunderstoodcuts of meat - From Nose to Tail -
at the Sonja Lenz cookery school with meat sommelier Veronika Hellstern

For the curious, our cooking course is just the right way to get to know our misunderstood cuts of meat.
14 Delicious offal, finely interpreted.
When do you ever get an oxtail in a restaurant, who still goes to all that trouble today? It feels like 30 years ago that you could still get brain soup. Who knows that all cheeks are offal, braised - a dream.
They are rich in protein and nutrients and low in fat.
That could make you want to eat them more often. We get up close and personal with, for example:

Beef marrow crostini, lamb kidneys in balsamic vinegar

Liver spaetzle in beef broth

Veal tongue salad, French tripe (not in Trollingersößle), veal heart sous vide and roasted as a steak

Asian chicken hearts

Noble meatballs made from pig's trotters with foie gras in a pork net, pan-fried sweetbreads

Beef kidney cone / onglet
(Anyone who has eaten it once knows why the butcher prefers to eat it himself.)
Lamb testicles (depending on availability)

Braised oxtail with dumpling filling

Fine rillette made from pork cheeks to take home

Interesting facts about offal
An unusual experience awaits you during preparation and enjoyment.