Braised veal spleen with onions and vinegar

Braised veal spleen with onions and vinegar recipe videos

Braised veal spleen with onions and vinegar is a traditional European offal dish, particularly popular in Central and Eastern European cuisines like German, Austrian, and Hungarian. It features tenderized veal spleen slowly cooked with caramelized onions and a splash of vinegar, which helps cut the richness and balance the organ meat's distinct flavor.

🍽️ Nutrition at a glance

This dish is a high-protein, low-carbohydrate meal, providing a rich source of iron, vitamin B12, and other essential minerals. A typical serving contains approximately 250-300 calories, with the majority of energy coming from protein and fat.

Nutrition breakdown

Calories	280 kcal
Protein	32 g
Carbs	8 g
Fat	14 g
Fiber	1 g
Sugar	5 g
Sodium	450 mg
Iron	6.5 mg
Vitamin B12	28 mcg
Zinc	4.8 mg
Phosphorus	380 mg
Copper	0.9 mg
Selenium	22 mcg
Niacin (B3)	8.2 mg
Riboflavin (B2)	0.6 mg

Per 1 cup (240 g) · estimated, varies by recipe

💡 What's interesting

Culturally, it's a classic example of nose-to-tail eating, prized for being both economical and nutritious. Nutritionally, organ meats like spleen are exceptionally dense in heme iron, which is more easily absorbed by the body than plant-based iron.