First water the calf’s lungs well, piercing them several times on all sides so that the water can also penetrate the inside of the lungs.
Place the lungs and cleaned heart in cold water on the stove and cook until tender with the root vegetables, peppercorns, allspice seeds, bay leaf, tripe herb, salt and halved onion, which has been roasted until dark brown at the edges.
Remove lungs after about 1 hour and cool in cold water.
Cook heart in broth for at least another 30 minutes until tender. Lift heart out of broth, but reserve the broth.
Then finely chop lungs and heart into noodles. Heat clarified butter in a suitable saucepan, fry flour in it until light brown, season with the finely chopped “Beuschelkräutel” made from capers, onion, anchovy fillet, garlic, lemon zest and parsley and continue to simmer for a few minutes.
Pour in strained Beuschel stock, stir well with a whisking rod and simmer until creamy, 15 to 20 minutes.
Add sliced Beuschel, season with salt, pepper, vinegar, sugar, marjoram and mustard.
Once the Beuschel has reached the right creamy consistency, stir in sour cream and whipped cream and continue cooking for another 5 to 10 minutes.
Before serving, season with lemon juice and pour goulash juice over the Beuschel.
Preparation Tip:
Instead of vinegar, you can also refine the Beuschel with 1 dl Riesling. And if you also serve one fried egg per person (possibly even from a quail), the Beuscherl goes from being the poor man's food it once was to a veritable feast.
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